until the sauce becomes thick and smooth, then season carefully and stir in the cream. Arrange the calf's foot neatly on a hot dish, pour the sauce over, sprinkle with parsley, and serve.
Time.—3½ hours. Average Cost, 1s. 4d. to 1s. 7d.
3206.—CHICKEN CREAM.
Ingredients.—4 ozs. of raw chicken, 1½ ozs. of butter, 1 white of egg, 1 tablespoonful of breadcrumbs, ½ a gill of cream, ½ a gill of milk, salt and pepper.
Method.—Scrape the meat or pass it through a mincing machine, and pound in a mortar until smooth. Warm the milk, butter and breadcrumbs together, and add them gradually to the chicken-meat, pounding well meanwhile. Pass the mixture through a fine sieve, season to taste, add the cream slightly beaten, and lastly the stiffly-whisked white of egg. Turn into a well-buttered mould or basin, and steam gently from 30 to 40 minutes. If allowed, serve with a good white sauce. If preferred, veal may be used instead of chicken.
Time.—1½ hours. Average Cost, 1s. 6d.
3207.—CHICKEN CUSTARD.
Ingredients.—3 ozs. of raw chicken, 2 yolks of eggs, 1 white of egg, 1 gill of stock or milk, pepper and salt.
Method.—Shred the raw chicken finely or pass it through a mincing machine, then pound it in a mortar until smooth, adding the stock or milk gradually, and press it through a fine sieve. Beat yolks and white of egg well together, stir it into the chicken purée, and add pepper and salt to taste. Pour into well-greased china ramakin cases, cover with buttered paper, and steam very gently until firm. If allowed, serve with good white sauce.
Time.—40 minutes. Average Cost, 1s. 10d. to 2s.
3208.—CHICKEN PANADA.
Ingredients.—¼ of a lb. of raw chicken, ½ a gill of cream, pepper and salt.
Method.—Pass the chicken meat twice through a mincing machine, then weigh it and place it in a well-buttered jar. Cover closely with buttered paper, stand the jar in a saucepan, surround it to half its depth with boiling water, and cook very gently for 1 hour. When ready, pound in a mortar until smooth, adding the liquor gradually, rub through a fine sieve, and stir in the cream previously whipped. Season to taste, and serve either hot or cold on strips of thin crisp toast.
Time.—1½ hours. Average Cost, 1s. 6d. to 2s.
