Clara Bow's Chicken Chartreuse
2 cups cooked chicken breast, chopped fine
1/2 teaspoon onion juice
1 tablespoon minced parsley
1 large egg (beaten)
2 tablespoons tomato juice
2 cups rice, cooked al dente
3 tablespoons butter
2 cups tomato sauce
Mix filling ingredients together.
Grease mold heavily with butter. Line mold with 1 inch of rice.
In the center, place chicken mixture. Top with rice so that it is even. Place in steamer. Steam 45 minutes. Unmold on top of tomato sauce.
Clara Bow's Vanilla Marlow
2 cups milk
2 tablespoons pure vanilla extract
1 pint whipping cream
Put the marshmallows and milk over hot water and steam until the mixture has melted. Add the vanilla and allow to cool. When sufficiently cold and showing signs of stiffening, combine it with the stiffly-beaten cream. Pour into trays and allow to freeze without stirring.