The Blue Grass Cook Book

page 67

      COQUILLES OF CHICKEN
Mrs. Henry C. Buckner

  1 chicken,

  1 can of mushrooms,

  1 tablespoon of flour.

Chop cold, boiled, or roasted chicken fine.

The mushrooms must be cut up, not chopped. Put liquor on for the mushrooms. Let
it come to a boil, then add 1/2 as much cream as there is liquor. Stir well. Put
pepper, salt, and tablespoonful of flour, and boil well. After shells are filled
two-thirds full of the mixed chicken and mushrooms, pour dressing over it, cover
top with cracker-dust and put in oven and brown.

      CRŠME DE VOLAILLE (No.1)
Mrs. B. F. Buckner

  1 chicken, chopped very fine,

  2 eggs,

  1/2 teacup of cream,

  1/2 teaspoon of thyme,

  1 dessertspoon of the fat part of fresh pork, scraped with a knife,

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