The Toronto Cook Book

Four level tablespoons of butter, three level tablespoons flour, one and one-half cups milk, one cup chicken cut into pieces, one cup canned peas, salt and pepper. Serve on crackers or on toasted bread. Meats, Fowl, Entrees, Gravies and Fillings 287 Chicken Rolls Melt three tablespoons of butter, blend in three tablespoons of flour, add gradually one and one-half cups of chicken stock; season to taste with salt, pepper and celery salt; stir until smooth and thick, and add one and one-half cups of chopped chicken. Remove the soft crumbs from crisp rolls, fill with the prepared chicken, place in the oven until hot and serve. Chicken Stuffed Cucumbers Cut good-sized young cucumbers into halves lengthwise and remove the seeds. Mix together one cup of finely chopped chicken, one-half cup of soaked bread crumbs, two beaten eggs, two tablespoons of melted butter and pepper and salt to taste. Fill the cucumbers with the mixture, place the halves carefully together and tie with soft twine. Put them in a baking pan, add a cup of chicken stock and cook until tender. Remove the strings, place the cucumbers on a hot dish, thicken the gravy in the pan and pour it around them. Chicken a la Monte Carlo Melt two tablespoons of butter in an earthen dish or casserole with one carrot, three onions sliced, two bay leaves, salt, pepper and sole thyme. Add a young fat fowl, cut into joints and let it get brown. Then add one pint of consomme and cover air tight. Cook three-quarters of an hour. It must simmer all the time. If the fowl is old it will take longer to cook it. Add two tablespoons sherry, a dozen potato balls fried in butter, a dozen button mushrooms and some chopped parsley. Let it cook ten minutes more and serve in the sauce dish or the charm of it will be lost. Cream Chipped Beef Chip a pound of dried beef very thin and pull it apart in small pieces. If it is very salt soak it in boiling water for fifteen minutes. Put two tablespoons of butter in a frying-pan; add the beef and stir over the fire until thoroughly heated; then sprinkle over it two rounding tablespoons of flour, mix and cook. Add half a pint of stock and half a pint of milk. Stir until boiling. Add a dash of pepper. Take from the fire and add the yolk of an egg beaten with four tablespoons of cream. Heat quickly and serve in a deep dish garnished with toast. The Toronto Cook Book A Turkish Dish Stew one cup of cold lamb with one teaspoon of minced onion in one cup of water until very tender. Skim out the meat and add to the water enough strained tomato to make one pint or use more water if you have not enough of the tomato. Season highly with salt and pepper and a little curry or chutney sauce. I prefer the curry. Chicken Rolls Melt three tablespoons of butter, blend in three tablespoons of flour, add gradually one and one-half cups of chicken stock; season to taste with pepper, salt and celery salt; stir until smooth and thick, and add one and one-half cups of chopped chicken. Remove the soft crumbs from crisp rolls, fill with the prepared chicken, place in the oven until hot and serve. Braised Chicken