The Blue Grass Cook Book

page 71

      PRESSED CHICKEN
E. D. P.

  1 chicken,

  3 sets of sweetbreads,

  1 teacup of cream,

  1 onion,

  A little parsley,

  Salt and pepper to taste,

  1 tablespoon of butter.

Boil the chicken till tender, also the sweetbreads. When cold, grind through the
meat-grinder. Boil the onion in the cream and season with parsley, salt, and
pepper. Thicken with a little flour rubbed in the butter. When it begins to
thicken, strain and mix with chicken and sweetbreads. Mould with aspic jelly.
This makes 2 moulds.

      QUENELLES
E. D. P.

  Mix 1 pound of cold turkey or chicken breast with 6 ounces of panada,

  1/4 pound of pickled pork,

  1/4 pound of butter,

  1/2 teacup of cream,

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