The Boston cooking-school cook book

cover with mixture, place in a pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish, and pour around sauce. =Filling.= Melt one tablespoon butter, add one tablespoon corn-starch, and pour on gradually one-fourth cup White Stock; then add one-third cup parboiled sweetbread cut in cubes, one tablespoon Sherry wine, and salt and pepper to taste. =Sauce.= Melt three tablespoons butter, add three tablespoons flour, and pour on one cup rich chicken stock and one-half cup heavy cream. Season with one tablespoon Sherry wine, one-fourth teaspoon beef extract, and salt and pepper to taste. Suprême of Chicken Breast and second joints of uncooked chicken weighing 4 lbs. 4 eggs 1⅓ cups thick cream Salt and pepper Force chicken through a meat chopper, or chop very finely. Beat eggs separately, add one at a time, stirring until mixture is smooth. Add cream, and season with salt and pepper. Turn into slightly buttered Dario moulds, and bake same as Lobster Timbales, allowing thirty minutes for baking. Serve with Suprême or Béchamel Sauce. Devilled Oysters 1 pint oysters ¼ cup butter ¼ cup flour ⅔ cup milk Yolk 1 egg ½ tablespoon finely chopped parsley ½ teaspoon salt Few grains cayenne 1 teaspoon lemon juice Buttered cracker crumbs Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters. Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster shells may be used in place of scallop shells. Crab meat, Indienne 2 tablespoons butter 1 teaspoon finely chopped onion 3 tablespoons flour ⅔ tablespoon curry powder 1 cup chicken stock 1 cup crab meat Salt Cook butter with onion three minutes, add flour mixed with curry powder and chicken stock. When boiling-point is reached add crab meat and season with salt. Devilled Crabs 1 cup chopped crab meat ¼ cup mushrooms, finely chopped 2 tablespoons butter 2 tablespoons flour ⅔ cup White Stock Yolks 2 eggs 2 tablespoons Sherry wine 1