Home › Left-Over Poultry › Creamed Chicken with Asparagus Tips

Creamed Chicken with Asparagus Tips

Any kind of cooked chicken can be used for this.

Discard all skin and hard portions. Cut the meat in half-inch pieces. Season with salt, pepper, and one teaspoonful of lemon-juice to one cup of meat.

Add one-half cup of chicken stock-made from bones, wing ends, and the like, and simmer gently together ten minutes, then add one-half cup of canned or cooked asparagus tips to each cup of chicken, and let heat. Make half a cup of white sauce No. 2 (see page 68). When the sauce is cooked, stir in one egg yolk beaten with one teaspoonful of water, and remove from the fire at once. Add this to the hot chicken and serve immediately. Garnish the platter with triangles of well-browned toast.

Minced Chicken and Ham in Tomato Cases 6 tomatoes cup minced chicken cup minced ham cup fresh breadcrumbs 2 teaspoonfuls of salt 2 tablespoonfuls of melted butter teaspoonful of pepper teaspoonful of mustard Select uniform tomatoes of medium size. Cut a slice from the stem end and carefully remove the pulp with a spoon. Mix all ingredients well together with the tomato pulp. Season the inside of the tomato cases with salt and a very little sugar, and fill them with the mixture. Put a piece of butter on top of each. Bake in an agate pan in a hot oven about fifteen minutes. The cases should be cooked until tender, but not broken.

Chicken Soufflé Season one cup of white sauce No. 3 (see page 68) with parsley, a little thyme, and onion. Add one cup of chopped chicken, or a mixture of veal and chicken, or chicken and a little tender ham. While hot add the beaten yolks of two eggs, or three, if eggs are plentiful. Let it cool, then cut and fold into the mixture the whites of the eggs beaten stiff. Put into a buttered dish, and bake about twenty minutes in a hot oven. Serve at once.