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Classic
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page 87
the meat, chop it rather fine, and season it well with pepper and salt; put into
the bottom of a mould some slices of hard-boiled eggs and layers of chicken
until mould is nearly full; boil down the water the chicken was boiled in until
there is about a cupful left; season it well and pour it over the chicken; it
will sink through, forming a jelly around it. Let it stand over night or all day
on ice. Let it be sliced at table. Garnish the dish with light-colored
celery-leaves or fringed celery.
CURRIED CHICKEN
Boil chicken tender; take out and lay on platter; take 1 teaspoon of curry and
flour enough to make the liquor the thickness of good gravy; mix both together
smooth with a little water, and stir into liquor the chicken was boiled in; then
put back the chicken, and let all boil slowly for 15 minutes, stirring slightly.
FRICASSEE OF CHICKEN
E. D. P.
1 tender chicken,
1 teacupful of butter,
1 tablespoonful of flour,
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