Wellington Chicken

Press, Volume CII, Issue 30287, 13 November 1963, Page 3

Wellington Chicken

A frozen chicken in the ice compartment is an appetising insurance policy against the unexpected moment of hospitality. Choose this new and easy way of serving ! it roasted with savoury ! spaghetti for accompaniment to make the most of a good thing. I Ingredients: 3oz uncooked spaghetti 2 onions 1 large tin or bottle tomatoes 2 tablespoons chopped! parsley 1 teaspoon mixed herbs Salt and pepper 1 egg 4oz bacon 1 roasting fowl Flour Dripping Grated cheese Method: Chop onions and bring up to the boil in a cup of salted water. Add 2 rashers finely chopped bacon, tire mixed herbs, parsley, and the juice strained from the tomatoes. Bring back to boiling point and drop in the spaghetti broken into inch-long pieces. Cook until the spaghetti is tender and the mixture thick, adding a little more liquid during cooking if necessary. Add one lightly beaten egg and the tomatoes cut into small pieces. Fill the chicken with some of the spaghetti and turn the remainder into an ovenware dish and sprinkle it with grated cheese. Dust chicken with flour, salt and pepper and lay bacon strips across the breast. Roast at 425 degrees until tender. Make gravy in the pan and serve the additional cheesed spaghetti with the chicken. ¥ * * Cheesed Walnut Eggs Most popular luncheon dish of the week will also be quickest and simplest to prepare, if you make these Cheesed Walnut Eggs. Eggs are poached in their own creamy cheese and walnut sauce and turn out on to squares of toast to look as fascinating as they taste. Instead of a simple toast base, they may be turned out on to a bed of chopped spinach, or sliced tomatoes baked under a breadcrumb topping to make a vegetarian meal. They are made in an egg poacher, but if you do not have one, merely butter cups and stand them in a pan of I water to steam. Ingredients: 4 slices lightly buttered toast [ 4 eggs | j cup finely grated cheese A teaspoon dry mustard 2 tablespoons top milk or cream 1 tablespoon chopped walnuts Method: Butter the cups of the egg poacher (or ordinary cups). Finely grate cheese. Mix half a teaspoon of mustard with two tablespoons of cream until free of lumps, add grated cheese and mix to a soft paste. Divide out between the four cups, making a hollow with a spoon. Sprinkle with chopped walnuts. Break in eggs Cover with the lid and steam until the white of the egg is set. Turn out on to toast and garnish with a small sprig of parsley.