Evening Republican, Volume 20, Number 234, Rensselaer, Jasper County, 29 September 1916 — CHICKEN WITH CHEESE SAUCE [ARTICLE]

CHICKEN WITH CHEESE SAUCE

Wew Way of Preparing Alwaya Popular Dinner or Luncheon Dleh It Well Worth Trying. When you wish to serve chicken In a novel way, try boiled chicken with cheese cream sauce. Take a chicken trussed for boiling; rub It over with lemon Juice; place u piece of sittted fat bacon on the breast, tie It on;' wrap the chicken in a wellbuttered cloth, put it into with sufficient boiling water to cover, with three or four sliced onions, h bnnch of herbs, about 12 black and white peppercorns, and enough salt to season It; bring to the boil, and simmer for 40 to 60 minutes, according to the size of the fowl. Then take up, remove the string and paper and dish up on a bed of steamed rice. Garnish with parsley and button mushrooms; serve the chicken for dinner while hot with cheese cream sauce. Cheese Cream Sauce. —Take spur ounces of good Swiss cheese, cut it up into very fine slices, put into a stewpan with half a cupful of cream and one-half a cupful of bechamel sauce aqd a dust of paprika pepper; stir these ingredients over tEe Ire until they melt, then use.