The Swedish, French, American cook book

Filling. One tablespoon butter, one cup mushroom juice, one cup milk, two heaping tablespoons flour, three to four tablespoons cream, two tablespoons sherry, one cup cooked mushrooms, and two cups chicken cut up in little dices. Put butter in saucepan on stove; add flour, then the mushroom juice, then milk; beat until creamy; add chicken and mushrooms; flavor with sherry, pepper, and salt, to taste. Just before filling the turnips add the cream. If green leaves are at hand, stick one in each — at the heavy end where the leaves have been. These can also be glazed with the orange glaze just before filling. Serve as an entree for dinner or luncheon. Boned Squab Chickens ( Poulettes desossees) a la Walde Clean, wash, and cut squab chickens in half. Bone wings, body, and second joints, leaving the leg on from the first joint, and form them in the shape of a leg of chicken ; put in a pan ; sprinkle with pepper and salt and add half cup sherry and one tablespoon butter. Cook — covered — fifteen minutes; glaze with a brown glaze; arrange on toast with brown sauce made from the pan; garnish with watercress or parsley. Serve as an entree or with the salad. If as an entree, can be garnished with any kind of vegetables — as peas, string beans, or asparagus tips. Creamed Chicken in Timbales of Pastry Poulet a la Creme en Timbales de Patisserie , Butter timbale forms; line with puff paste; fill with beans; make a cover, and bake. Take the cover off, take out the beans, and fill with chicken. Take chicken that has been boiled and left in the juice until cold; cut the white meat in small pieces and make a rich cream sauce flavored with sherry; fill timbale cups and put covers on the top. Serve for dinner or luncheon as an entree. These cups can also be filled with different meats or fish. Chicken ( Poulet ) a la Napoleon Roll nice puff paste very thin in a large sheet; put on a buttered baking sheet and bake until golden brown and crispy. When ready to serve, heat the pastry and fill. The filling for four persons is: one cup cooked ground chicken and three tablespoons cream sauce flavored with sherry, pepper, and salt. Let the chicken mince be¬ come very hot on the stove; add a little cream just before filling the pastry; then cut the pastry sheet in halves; fill half with the minced chicken and put the other half on the top cut in diamonds or big squares. Serve with a truffle sauce made from chicken broth, as an entree for luncheon or dinner. Chicken a la Salmis ( Salmis de Poulet) When chicken is left over that has been broiled, roasted, or boiled, it can be used for this dish. Cut the chicken in small pieces. Cook some small shallots, button mushrooms, and small scoopedout carrots. Then make a rich brown gravy from chicken broth: take two cups chicken broth; flavor with sherry, pepper, and salt; thicken with three tablespoons flour dissolved in one cup of chicken broth; color with kitchen bouquet and beef extract. Put the pieces