with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm.
Blanquette of Chicken
2 cups cold cooked chicken, cut in strips
1 cup White Sauce II
1 tablespoon finely chopped parsley
Yolks 2 eggs
2 tablespoons milk
Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.
Scalloped Chicken
Butter a baking-dish. Arrange alternate layers of cold, cooked sliced chicken and boiled macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker crumbs, and bake in a hot oven until crumbs are brown.
Mock Terrapin
1-1/2 cups cold cooked chicken or veal, cut in dice
1 cup White Sauce I
Yolks 2 "hard-boiled" eggs, finely chopped
Whites 2 "hard-boiled" eggs, chopped
3 tablespoons Sherry wine
1/4 teaspoon salt
Few grains cayenne
Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine.
Chicken Soufflé
2 cups scalded milk
1/8 cup butter
1/8 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup stale soft bread crumbs
2 cups cold cooked chicken, finely chopped
Yolks 3 eggs, well beaten
1 tablespoon finely-chopped parsley
Whites 3 eggs, beaten stiff
Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a
