SERVING COLD CHICKEN

New Zealand Times, Volume LIII, Issue 12352, 23 January 1926, Page 15

SERVING COLD CHICKEN

Appetising Methods • - " Served in either of the _ following ways the remains of cold chicken win prove very appetising:— j GERKESTAL Make a sauce with one sliced onion, six chopped walnuts, half a cupful of stock, cayenne pepper, and salt. Cook the pieces of chicken in the sauce; remove when hot, thicken the gravy with a little flour, pour over the chicken, and serve very hot. CHICKEN OLIVES: Cat in two the legs of a cold chicken and remove the “drumsticks.” Mix half a teaspoonful of pepper with five or six teaspoonsful of Dreadcrumbs, some mixed herbs, a finely chopped onion. and half a teaspoonful of chopped parsley. Cut four thin slices of

oooobooooooooooooooZooooooi bacon, sprinkle with the seasoning, and roll up each piece of fowl in the bacon. Tie securely make hot in a frying pan and serve on fried toast. HUNGARIAN PATTIES: Make a paste with half a pound of flour, quarter pound of lard, yolk of one egg, half a teaspoonful of lemon juice and half a teaspoonful of baking powder. Line patty pans with this ana fill with the following mixture:— Mince two ounces cold chicken, six mushrooms, and one anchovy. Season with cayenne pepper salt and a’little lemon peel. Mix with this a sufficient quantity of white sauce to moisten and put into patty pans. Cover with paste, brush over with egg and bake in a hot oven. These are very good served cold, for a picnic meal.