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Baked Chicken

2 tablespoons lemon juice 2 tablespoons butter 1 tablespoon chopped onion 1 tablespoon carrot cup forcemeat 1 pint stock tablespoon salt 2 egg yolks 2 tablespoons flour Melt butter; add vegetables; cook ten minutes. Remove vegetables; add forcemeat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice. Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream. Serve around slices of tomato garnished with mayonnaise. 3 chicken breasts 1 can mushrooms 1 pint consommé 2 cups forcemeat Chicken Suprême 6 truffles 6 slices cooked tongue ½ cup butter 1 tablespoon salt 1 cup Croquette Sauce Divide each chicken breast into four fillets, separating the large fillet from the small fillet; brush large fillet with butter; spread with forcemeat; cover with small fillet score small fillet diagonally; insert thin slices of truffles in each gash. Cut slices of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece.

Mix Croquette Sauce, consommé, chopped mushrooms, and cook ten minutes, add more seasoning if required, and pour around cooked fillets.

The fillets may be steamed until tender or cooked in the oven and basted with cream.

VEGETABLE ENTRÉES