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CREAMED CHICKEN, TURKEY, OR DUCK
- Cut several slices of cold cooked fowl into small cubes or dice.
- Make White Sauce No. 2, in accordance with directions on page 150.
- Stir about 1 cup of the cut fowl into the White Sauce, and reheat slowly to the boiling-point.
- 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
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DIRECTIONS
- Melt the butter in a small saucepan.
- Mix the crumbs, salt, pepper, marjoram, celery salt, and summer savory in a mixing-bowl.
- Stir the melted butter into the materials in the bowl.
- Add the boiling water, and mix the whole together thoroughly.
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