Rub the butter
and flour together, and add the milk; when boiling, add salt, pepper, onion
juice and meat. Stand this over hot water in a covered saucepan for twenty
minutes, add the yolks of the eggs, slightly beaten, and bring just to
boiling point.
Served in ramekins or paper cases this is sufficient for fifteen persons.
Served as a supper or luncheon dish alone, twelve persons.
CHICKEN a la KING
The white meat of one chicken
1/2 can of mushrooms
1 green pepper
1/3 pint of milk
1/2 teaspoonful of salt
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1 saltspoonful of white pepper
2 tablespoonfuls of sherry
Drop the pepper into hot fat for a moment to remove the skin, then chop it
very fine. Put the butter in a saucepan or chafing dish, add the pepper,
stir until the pepper is soft, add the flour, mix and add the milk, stir
until boiling, and add the salt. Cut the meat into pieces an inch square,
add them to the hot sauce, add the mushrooms, sliced, and, when hot, add
the wine and serve.
This will serve four or five persons.
BOUDINS a la REINE
1 pint of chopped cooked chicken
1/2 can of mushrooms
1 can of peas
2 eggs
1/2 cupful of bread crumbs
1/2 cupful of chicken stock
1 teaspoonful of salt
1 saltspoonful of pepper
Brush ordinary timbale cups lightly with butter, put a mushroom in the
centre of the bottom, and around the edge a ring of peas.
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