3209.—CHICKEN SOUFFLÉ.
Ingredients.—½ a lb. of raw chicken, 1½ ozs. of butter, 1 whole egg, ¼ of a pint of cream, salt and pepper.
Method.—Scrape the raw chicken into fine shreds or pass it through a mincing machine. Pound well in a mortar, adding the egg and butter gradually, pass the mixture through a fine sieve, and season to taste Whip the cream slightly and the white of egg stiffly, and stir both as lightly as possible into the chicken preparation. Have ready a well-buttered soufflé mould, turn in the mixture, cover with a buttered paper, and steam very gently from 40 to 45 minutes. Turn out and serve with a good white sauce poured over and round.
Time.—1½ hours. Average Cost, 3s. 6d.
3210.—CHICKEN, STEWED.
Ingredients.—1 chicken, 1 yolk of egg, 1 oz. of flour, ½ a pint of milk, ½ a pint of water, 1 strip of celery, salt and pepper.
Method.—Divide the chicken into small joints, place them in a stewpan, add the water (boiling), milk, celery and a little salt, cover closely, and simmer gently for 2 hours. About 15 minutes before serving mix the flour smoothly with a little cold milk, add it to the contents of the stewpan, stir until boiling, and simmer gently for 6 or 7 minutes. Beat the yolk of egg, pour over it gradually 3 or 4 tablespoonfuls of the liquor from the stewpan, and when well mixed add it to the contents of the stewpan. Stir by the side of the fire for 3 or 4 minutes to cook the egg, season to taste, and serve.
Time.—2 hours. Average Cost, 2s. 9d.
3211.—CHICKEN, FILLET OF, STEAMED.
Ingredients.—The breast or wings of 1 chicken, butter, pepper and salt.
Method.—Remove the chicken carefully from the bone, sprinkle slightly with salt and pepper, and place in a well-buttered soup plate. Have ready a saucepan of boiling water, put the plate on the top of it, cover with another plate or basin, and cook very gently for about an hour. Serve with its own gravy.
Time.—¾ of an hour. Average Cost, uncertain.
3212.—CHICKEN OR GAME, FILLET OF, BAKED.
Ingredients.—The breast or wings of 1 chicken, butter, salt and pepper.
Method.—Remove the bones carefully, keeping the fillets as intact as possible, sprinkle them lightly with salt and pepper, and place them on a buttered baking-tin. Cover with a buttered paper, and bake in a moderate oven from 15 to 20 minutes. If liked and allowed serve, with a little cooked spinach and good white sauce.
Time.—20 minutes. Average Cost, uncertain.
