let the mixture boil; then add this a little at a time to the yolks of the
eggs, rubbing until you have a perfectly smooth golden sauce; press this
through a sieve. Before beginning the sauce, sprinkle the chicken with
four tablespoonfuls of sherry or Madeira, the latter preferable. Add the
chicken to the sauce, stir until each piece is thoroughly covered; add a
half teaspoonful of salt, just a drop of extract of nutmeg or a grating of
nutmeg, an eighth of a spoon of white pepper (black pepper, of course, may
be used); cover and stand over hot water, stirring occasionally until the
mixture is smoking hot.


Chicken Supreme

This may be made from either chicken or turkey cut into dice; add an equal
quantity of canned mushrooms; for instance, to one pint of cold chicken,
add one can of mushrooms. Put two tablespoonfuls of butter and two of
flour in a saucepan; mix without browning, then add two cups (one pint) of
chicken stock; stir constantly until boiling, add two tablespoonfuls of
thick cream, and the yolks of four eggs; strain, add the chicken and
mushrooms, a level teaspoonful of salt, a quarter of a teaspoonful of
white pepper, ten drops of celery extract or just a little celery seed.
Stand this mixture over hot water, watching carefully until it is
thoroughly heated; remember that any boiling will curdle the egg. Serve
this on a heated dish either in a border of rice or garnished with squares
of toasted bread. This mixture is also served in bread pates, or it may be
served in chicken muffin cases.


Chicken Cutlets