RECIPES TRIED AND TRUE
CHEESE SOUFFLE
- 4 ounces grated cheese,
- 2 ounces butter,
- 2 ounces inside white bread,
- ½ pint milk,
- 2 eggs,
- ⅓ teaspoon salt,
- Cayenne.
Mix cheese, butter, bread and beaten yolks, salt, pepper and milk. Put in double boiler, heat until smooth and add beaten whites. Fill ramikins ¾ full and put in oven six minutes.
CHICKEN AND MUSHROOMS
- 2 tablespoons butter,
- 2 tablespoons chopped, onions,
- 1½ cans mushrooms chopped (fresh preferred)
- 1 cup milk,
- 1½ tablespoons flour,
- 1 cup chicken meat in disks,
- Salt, pepper.
Melt butter; add onion and mushrooms; cook five minutes, add milk with flour. Cook altogether; when thick and smooth add chicken: Heat through, season and serve on buttered toast or in ramikins.
CHICKEN CROQUETTES
Chop three and one-half cups chicken very fine, add one pint thick white sauce. Mix as in making rice croquettes; shape and cook the same way.
CHICKEN IN RAMIKINS
- Small chicken,
- Tablespoon butter,
- Tablespoon flour,
- ½ pint of cream,
- 1 can mushrooms,
- Juice of one lemon,
- Yolks of two eggs, salt, pepper.
Parboil chicken, cut into small pieces. Melt butter; add flour, cream, mushrooms. Cook to a thick sauce. Add chicken, lemon juice, eggs, salt and pepper. Grease ramikins and bake to a very light brown. Trim with parsley and slices of lemon.
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