Page:Browne - The Plain Sailing Cook Book.djvu/68

 

CREAMED CHICKEN, TURKEY, OR DUCK

1. Cut several slices of cold cooked fowl into small cubes or dice.
2. Make White Sauce No. 2, in accordance with directions on page 150.
3. Stir about 1 cup of the cut fowl into the White Sauce, and reheat slowly to the boiling-point.
4. Serve on slices of buttered toast. If desired, a small amount of chopped mushrooms, pimentos, green pepper, or olives may be added to the White Sauce with the cut fowl.

 

STUFFINGS FOR POULTRY

 

Plain Stuffing

• MATERIALS
• 3 tablespoons butter
• 1 cup bread crumbs
• ½ teaspoon salt
• Pepper
• 1 teaspoon sweet marjoram
• ¼ teaspoon celery salt
• Few grains summer savory
• ⅓ cup boiling water

• UTENSILS
• Small saucepan
• Tablespoon
• Mixing-bowl

 

DIRECTIONS

1. Melt the butter in a small saucepan.
2. Mix the crumbs, salt, pepper, marjoram, celery salt, and summer savory in a mixing-bowl.
3. Stir the melted butter into the materials in the bowl.
4. Add the boiling water, and mix the whole together thoroughly.

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