The Boston cooking-school cook book

cup butter ¼ cup flour ½ teaspoon salt ⅛ teaspoon pepper 2 cups cream 2 cups cold cooked chicken, cut in dice 1 pint oysters, cleaned and rained ⅓ cup finely chopped celery Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery. Luncheon Chicken 1½ cups cold cooked chicken, cut in small dice 2 tablespoons butter 1 slice carrot, cut in small cubes 1 slice onion 2 tablespoons flour 1 cup Chicken Stock Salt Pepper ⅔ cup buttered cracker crumbs 4 eggs Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm. Blanquette of Chicken 2 cups cold cooked chicken, cut in strips 1 cup White Sauce II 1 tablespoon finely chopped parsley Yolks 2 eggs 2 tablespoons milk Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley. Scalloped Chicken Butter a baking-dish. Arrange alternate layers of cold, cooked sliced chicken and boiled macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker crumbs, and bake in a hot oven until crumbs are brown. Mock Terrapin 1½ cups cold cooked chicken or veal, cut in dice 1 cup White Sauce I Yolks 2 “hard-boiled” eggs, finely chopped Whites 2 “hard-boiled” eggs, chopped 3 tablespoons Sherry wine ¼ teaspoon salt Few grains cayenne Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine. Chicken Soufflé 2 cups scalded milk ⅛ cup butter ⅛ cup flour 1 teaspoon salt ⅛ teaspoon pepper ½ cup stale soft bread crumbs 2 cups cold cooked chicken, finely chopped Yolks 3 eggs, well beaten 1 tablespoon finely chopped parsley Whites 3 eggs, beaten stiff Make a sauce of first five