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Chicken Sausages

Chicken sausages are a delicate and delicious "made over" dish, or may be prepared from uncooked chicken. Separate from the bone and skin remnants of cold chicken and chop them as fine as possible. Add to every pint of chopped meat a blanched sweetbread, chopped fine, and a tablespoonful of butter. Add also to the mixture one half as much bread crumbs as there is of the chopped meat. Add if convenient two or three chopped mushrooms. Mix half a cupful of cream and two eggs in every pint of meat and bread crumbs. Season with salt and white pepper, and stir in afterward the whites of two eggs beaten to a stiff froth. Put two tablespoonfuls of the mixture in each of the small squares of mosquito netting washed and cut for the purpose, and drop them into boiling water to cook for seven minutes or until the egg is set. Untie the sausages and when they are cold dip them into melted butter and brown them in a frying pan or broil them on a gridiron. These sausages are nice served with a few drops of lemon juice squeezed over them and a little melted butter added as they are sent to the table. They are especially fine when made of raw chicken. In that case they must be cooked in boiling water about five minutes longer.