Chicken Kiopps With Bechamel Sauce

Ingredients

2 cups of cold chicken, chopped. 1/4 a teaspoonful of celery pepper.

1 teaspoonful of chopped parsley. The unbeaten whites of 4 eggs.

1 teaspoonful of salt.

Method

When ready to cook, mix the ingredients together thoroughly and form into round balls. Place the balls carefully in water just off the boil, and, in about five minutes, or as soon as the egg seems poached, remove the klopps with a skimmer. Serve with bechamel sauce.

Ingredients

1/3 a cup of butter.

1/3 a cup of flour.

1 cup of cream.

1 cup of chicken stock.

1/2 a teaspoonful of salt. A dash of paprica. The beaten yolks of I or 2 eggs.

Method

Make the sauce in the usual manner, but do not let it boil after the yolks of the eggs are added.

Minced Ham à La Poulette

To each cup of fine-chopped ham add one table-spoonful of fine bread crumbs, softened with cream or milk. Season with salt and pepper. Heat thoroughly and spread on rounds of moist buttered toast. Place a poached egg on each slice. Use two dishes.

Epicurean CanapéS

Heat a little butter in the blazer; saut6 in it some narrow strips of bread and spread them thickly with the mixture used for epicurean sandwiches. Press a pitted olive in the centre of each and serve at once.

Aberdeen Sandwiches

Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, with half a cup of good sauce and two table-spoonfuls of curry paste (curry powder mixed with just enough water to form a paste). Let the mixture simmer five minutes, stirring constantly; then set aside to become cool. Have some bits of bread prepared as for sandwiches. Heat some clarified butter in the blazer, and in it saut6 the bread a delicate brown, and drain on soft paper. Spread with the cold mixture, press two pieces together, and heat over hot water five or ten minutes. Serve hot.

Calf's Head En Tortue

Peel a dozen mushrooms; break the caps in pieces and chop the stems very fine. Sauté in three tablespoonfuls of butter, adding, if desired, half an onion cut fine. Sprinkle in one-fourth a cup of flour, half a teaspoonful, each, of salt and paprica, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice. Let simmer a few moments, after the sauce boils; then add one pint of meat from a calf's head, cooked and cut in cubes.

Woodcock Toast

Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one teaspoonful of anchovy paste (or one anchovy may be pounded with the livers), half a teaspoonful of sugar, one table-spoonful of butter, one-fourth a teaspoonful of spiced pepper and the yolks of two raw eggs. Pass through a sieve, dilute with a little hot cream from a cup of cream heated over hot water, stir, and return to the rest of the cream. Stir until thickened, then pour over sippets or rounds of toast sautéd a golden brown in a little butter.