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Classic
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page 483
beaten yolks of two eggs; bring to a boil. Lay the chicken on a platter, and
pour some gravy over it. Serve the remainder in a sauce boat. Stir a little of
the hot gravy with the egg before adding it to the chicken.
6. Chicken Patties. Finely chop some cold chicken, season it with pepper and
salt, some minced parsley and onion. Moisten this with chicken gravy, fill into
scalloped shells that are lined with crust, and sprinkle with bread crumbs over
the top. Dot with small pieces of butter and bake in a hot oven.
7. Chicken Croquettes. Chop cold roast chicken very finely, and add an equal
amount of smoothly mashed potatoes , season with butter, salt, pepper and a
little mustard. Make into cakes, dip into beaten egg and bread crumbs, and fry
to a light brown.
8. Chicken Pot Pie. Cut up a large chicken, cover with cold water, and boil
gently until tender. Season with salt and pepper, and thicken the gravy with 2
tablespoonfuls of flour, mixed smooth with a piece of butter the size of an egg.
Roll out light bread-dough about an inch thick, and cut with the top of a small
wine-glass; set them aside to raise for about 1/2 hour, then drop them into the
boiling gravy. Put the cover on the pot, and cover very closely so as not to
have the steam escape, and the water must not stop boiling. Boil for
three-fourths of an hour.
BREAD, FRITTERS, CRULLERS, Etc.
1. Sponge for Winter Use. Peel and boil 4-5 medium-sized potatoes in 2 quarts of
water; when done take out of the water, and press through a sieve or mash very
fine in the dish in which the sponge is to be made, make a depression in the
center into which put a cupful of flour, and pour over it the boiling water from
the potatoes . Stir thoroughly, and when cool add a pint of warm water to make a
thin batter, and a cupful of yeast. This sponge will make very moist bread.
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