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Vol-au-Vent of Chicken

Cut a pint and a half of cooked chicken meat into dice and season with salt and pepper. Make a cream sauce and season also with salt and pepper, adding half a teaspoonful each of onion juice and made mustard. Heat the chicken in this, and with it fill some vol-au-vent cases.

Vol-au-Vent, Toulouse Prepare one-half pound of puff paste, giving it six turns. Roll the paste out to about two inches in thickness, and with a small round tin cutter divide the paste into rounds; with another tin cutter, one inch smaller in diameter than the one just used, cut three parts through the center of each round of paste, thus forming the lids. Place the cases on a baking-sheet in a moderate oven, and bake until done, and nicely browned. Then lift up the middle pieces carefully and scoop out the underdone paste. Prepare a few quenelles of chicken forcemeat, place them in a saucepan with the flesh of half of a cooked cold chicken cut into small pieces, two ounces of chopped cooked tongue, three or four sliced truffles, five or six mushrooms, three cockscombs and one-half pint of supreme sauce. Stir the above mixture over the fire until hot, though not boiling, fill the vol-au-vents with it, arrange them on a folded napkin or an ornamental dish-paper laid on a hot dish, and serve without delay. The cases should only be filled when ready to serve, as if left standing long the mixture in them is likely to make them heavy.

Chicken, Waldorf Style Boil a chicken till it is tender, take it from the fire, and remove all the white meat, cutting it into dice-shaped pieces, and adding two large truffles, cut the same. Put these all into a saucepan with a pint of fresh thick cream, season with salt and pepper, and allow it to boil for twelve minutes, then thicken with two raw egg-yolks diluted in two large spoonfuls of Madeira wine. Stir this thoroughly in with the chicken, also two ounces of fresh batter added in small bits, and mingle without letting it boil again, then serve.