3 Tb. fat (butter or bacon fat or part of each)
2 Tb. flour
3/4 c. chicken stock
1 c. milk or thin cream
1 tsp. salt
1/2 c. mushrooms
1/4 c. canned pimiento
1-1/2 c. cold chicken
2 eggs
Melt the fat in a saucepan, add the flour, and stir until well mixed.
Heat the stock and the milk or cream, pour this into the mixture, stir
rapidly, and bring to boiling point. Add the salt and the mushrooms,
pimientoes, and cold chicken cut into pieces 1/2 to 1 inch long, allow
the mixture to come to the boiling point again, and add the slightly
beaten eggs. Remove from the fire at once to prevent the egg from
curdling. Serve over pieces of fresh toast and sprinkle with paprika.
75. Chicken Croquettes.--Left-over chicken may be used to advantage for
croquettes made according to the following recipe. When the ingredients
listed are combined with chicken, an especially agreeable food will be
the result. If there is not sufficient cold chicken to meet the
requirements, a small quantity of cold veal or pork may be chopped with
the chicken.