Reduce the stock to about 1 1/2 cupfuls, strain it, and skim off
the fat. With this done, place slices of the hard-cooked egg in the
bottom of a wet mold. Chop the pimiento and sprigs of parsley and mix
them with the chopped meat. Put the mixture on top of the sliced egg,
and pour the stock over the whole. Keep in a cool place until it is set.
If the stock is not reduced and more jelly is desired, unflavored
gelatine may be dissolved and added to coagulate the liquid. To serve
jellied chicken, remove from the mold, turn upside down, so that the
eggs are on top and act as a garnish, and then cut in thin slices.
70. CHICKEN BECHAMEL.--Still another chicken dish that may be used to
break the monotony of meals is chicken bechamel, the word bechamel being
the name of a sauce invented by Bechamel, who was steward to Louis XIV,
a king of France.
CHICKEN BECHAMEL
1 good-sized chicken
2 tsp. salt
1/4 tsp. pepper
1 c. small mushrooms
1/4 c. chopped pimiento
3 Tb. flour
1 c. thin cream
Clean, dress, and cut up the chicken. Place the pieces into a saucepan,
and cover with boiling water. Add the salt and the pepper, and allow to
come to the boiling point. Remove the scum and simmer the chicken slowly
until it is tender. Remove the chicken from the liquid, take the meat
from the bones, and cut it into small pieces. Add to these the mushrooms
and chopped pimiento.
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