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Creamed Chicken or Turkey
2 cups of cold chicken.
1 large cup of white or creamed sauce.
1/2 teaspoonful of chopped parsley.
Salt and pepper.
Pick the chicken or turkey off the bones and cut into small bits before you
measure it.
Heat it in the sauce till very hot, but do not let it boil, and add the
seasoning,--about half a teaspoonful of salt, and a tiny bit of cayenne, or
as much celery-salt in the place of the common kind.
Put in a large buttered dish and serve, or in small dishes, either with
crumbs on top or not.
A nice addition to this dish is half a green pepper, the seeds taken out,
chopped very fine indeed, and mixed with the white meat; the contrast of
colors is pretty and the taste improved.
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