The Swedish, French, American cook book

Cook a young chicken until well done; take the breast and shape in nice cutlets. Put in a saucepan a tablespoon butter, two tablespoons flour, one and a half cups milk; beat the sauce until nice and creamy; add one pair of sweetbreads that have been parboiled and cut in dices, and half pound of mushrooms that have also been cooked and cut in dices. (If cocks’ combs are at hand they also can be added to the sauce.) Put the cutlets into the sauce to get hot, then arrange them nicely on the platter, dish one resting on top of another; put a paper frill in each of the cutlets and add half cup cream to the sauce and serve all around. Minced Chicken on Toast ( Poulet Emince sur Roties ) Chicken that is left over from the meal before makes a very nice mince. Grind the chicken through machine; put in a saucepan on top of the tea kettle or double boiler; add to each cup two tablespoons cream sauce, one small tablespoon sherry, pepper and salt; let stand to simmer; add half tablespoon good butter and, just before serving, add four tablespoons rich cream. Serve on buttered pieces of toast on a hot platter; garnish with parsley. Dish for breakfast, lunch, or supper. Creamed Chicken a la Crouton Poulet a. la Creme, aux Croutons Cut a loaf of bread in a large square and then scoop out a place for the filling. Cut the bread all around with a sharp knife, scallop it on top, then fry in very hot fat until golden brown. Turn upside down on a pan and put in oven until ready to serve. Make a nice cream of chicken with one tablespoon butter, one heaping tablespoon flour; when well mixed add one cup milk, two tablespoons sherry, pepper and salt. Beat the sauce until creamy; add three cups cooked chicken (cut in dices) then half cup of rich cream. Fill the bread crouton, place on a platter with green vegetables — such as peas, string beans, asparagus tips, or macedoine vegetables — all around. Garnish with parsley. Serve as an entree for luncheon or dinner. Chicken with Supreme Sauce a la Fanchonette Poulet, Sauce Supreme, a la Fanchonette Roll the puff* paste out thin; line little fluted cake tins with the pastry, cutting it even around the edges; fill with beans and bake. When baked, remove the beans and fill; put a handle of pastry in each; arrange on a platter; garnish with parsley. Serve as an entree. Filling. Cook chicken in water, pepper, salt, onions, and carrots, until tender; leave in the juice until cold, then cut the white part in very small dices, and add to the sauce. Sauce. One and a half cups milk, one tablespoon butter, two tablespoons flour, two tablespoons sherry, yolks of two eggs, pepper, salt. Put butter in a saucepan; add flour, then hot milk; beat well; add sherry; last, add the yolks of two eggs and some cream. Chicken and Mushroom in Patties a la Parisienne Pates de Poulet aux Champignons a la Parisienne Roll the puff pastry thin; cut with the patty cutter the size that is wanted; take one size smaller cutter and press down in the centre, so as not to cut it through. (This will form a cover when the patty is baked.) Bake in a medium oven, not too hot. When done, remove the cover and scoop out; leave until ready to fill, then heat.