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CHICKEN CHEESE

CHICKEN CHEESE image

Two chickens, 3 or 4 hard boiled eggs, salt and pepper, a few olives and 1 bay leaf. Boil the chicken in as little water as possible until very tender, boil eggs hard. After removing stones chop olives fine, chop chicken not too fine, add salt and pepper. Put a layer of chicken in a mould, then a layer of eggs sliced, then sprinkle with chopped olives, and continue until all the chicken has been used. Pour over the water in which the chicken was cooked.

CHICKEN TERRAPIN

CHICKEN TERRAPIN image

Cut up a cold boiled chicken into small pieces, being careful not to get in any of the skin. Put in a sauce pan with 1/2 pt. of cream, 1/4 lb. butter rolled in tablespoon of flour, and season with cayenne pepper and salt to taste. Have ready two hard boiled eggs, chopped, and when the above has come to a boil, stir in the egg. Let simmer a few moments.

BLANQUETTE OF CHICKEN

BLANQUETTE OF CHICKEN image

One qt. of cooked chicken cut in pieces, 1 large cupful of white stock, the juice the chicken was boiled in, 3 tablespoonfuls butter, 1 heaping tablespoonful of flour, 1 teaspoonful of lemon juice, 1 cup of cream or milk, the yolks of 4 eggs, salt and pepper. Put butter in saucepan and when hot add flour; stir until smooth but not brown, add the stock and cook 2 minutes, then add seasoning and cream. As soon as this boils up add chicken, cook 10 minutes. Beat the yolks of eggs with 4 tablespoonfuls of milk; stir in blanquette and cook a moment longer. This can be served with rice or potato border.

PRESSED CHICKEN FOR A COMPANY

PRESSED CHICKEN FOR A COMPANY image

Take 5 well dressed chickens well washed and scraped, cut into uniform pieces, breaking the bones that all the gelatine may boil into the water. Have water enough to cover well, also a shank of veal the purpose of which is to get the gelatine this contains. When boiling skim and boil tender; then take it out in a large pan leaving the fluid to the amount of a quart or more which is to be kept hot until the chopped chicken is ready. If you wish the light and dark meat in layers place the dark and light meat in separate dishes to be chopped separately, the skin to be chopped fine and mixed with the light meat and the veal to be chopped with the dark meat, each of these to be seasoned to taste, in their separate dishes. Take the liquor which has been kept hot and skimmed of all its grease, pour half of it into each dish of chopped meat, and stir well. Have a pan and spoon ready, put alternate layers of dark meat and light until you have 4, pressing each layer down so that it will be firm, and show the layers plainly. When well pressed cover with plate until ready for use, then slice, season to taste with salt and pepper.

POULET-AU-RIZ

POULET-AU-RIZ image

Select an old fowl, well fatted; stuff it with a dressing made of bread crumbs, moistened with milk, seasoned with butter and chopped onion, salt and pepper. Put the fowl in a pot of boiling water, into which throw a red pepper pod and a teaspoonful of salt. Let it boil slowly for 5 or 6 hours, the time depending upon the size and age of the fowl. Half an hour before serving put a pint of well washed rice in the pot with the fowl; when this is tender, dish up, place the fowl in the center of the platter, and the rice around it. It is an addition to throw a handful of raisins into the pot with the rice.

CHICKEN PIE WITH OYSTERS

CHICKEN PIE WITH OYSTERS image

Boil a good sized chicken until tender, drain off the liquor from a quart of oysters, line the sides and bottom of large round pan with crust, put in a layer of oysters and a layer of chicken until the pan is full. Season with pepper, salt, bits of butter and the oyster liquor and some of the chicken liquor. Cover with crust and bake. Serve with sliced lemon.

CHICKEN PIE

CHICKEN PIE image

One large chicken, 5 lbs. if possible. Cut it up, wash carefully and cover with boiling water. Boil very slowly till tender and season with salt and pepper, remove the large bones, breast, back and drumsticks, and most of the skin. Arrange the meat in baking dish, remove most of the fat from the water, thicken as for gravy, and pour over the meat, nearly covering it.

Make the crust as follows: 1 1/2 cups flour, 1/3 cup lard, 1 1/2 teaspoonfuls baking powder, 2/3 teaspoonful salt, sweet milk to make a dough as soft as can be rolled out. Flour the board well and roll 1/2 or 3/4 of an inch thick, cut 2 slashes that the steam may escape, and cover the meat, which should be boiling hot. Bake 1/2 hour.

It is economy to select a large chicken about a year old. The meat is richer and there is less waste. What is left, crust and all, is very nice for croquettes. The bones, if cracked and boiled a little longer will furnish a good soup stock.

CHICKEN PIE

CHICKEN PIE image

For one large pie 7 lbs. of chicken. Clean the fowl and cut in pieces as for serving, put in kettle with hot water enough to cover and add pepper and salt When it comes to a boil, skim, and set back where it will simmer 1 1/2 hours or until tender. Take up chicken, remove all large bones and place in a deep earthen or tin pan. Draw kettle forward where the liquor will boil and skim off the fat. Put butter in fryingpan and when hot add the flour, using 1 tablespoonful of butter and 2 of flour to 1 pt. of liquor, stir until smooth but not brown, then stir in the water in which the chicken was boiled, cook 10 minutes; turn into the pie dish. Lift the chicken with a spoon that the gravy may fall to the bottom.

The paste for the pie:---One qt. of flour, 1 cup of butter, 1 1/2 cups milk, 3 teaspoonfuls baking powder, 1 teaspoonful of salt. Sift and mix thoroughly 1 qt. of flour with 3 spoonfuls of baking powder, and 1 teaspoonful of salt, then work in 1 cup of butter and make into a smooth dough by adding 1 1/2 cups of milk. Roll to thickness of 1/2 inch, line edge of pie dish down 1 inch, then cover top and bake 1 hour in moderate oven.

IMPERIAL CHICKEN

IMPERIAL CHICKEN image

One chicken, boiled or cut as for salad
1 can mushrooms
1 pair sweetbreads, parboiled and cut
2 tablespoons butter
2 tablespoons flour, stirred smooth in butter
1 pint milk.

Season, stir together and boil 20 minutes. Then stir in 2 eggs and let come to a boil again. Serve from platter or on plates.

FRICASSEED CHICKEN

FRICASSEED CHICKEN image

Cut up the chicken, washing thoroughly, and scrape the skin well. Put it in the kettle with 2 slices salt pork. Cover with water and stew slowly till tender. When done make a thickening of flour and water and pour on the chicken, cooking a few moments. Place sliced bread or biscuits on a platter and pour the chicken over them.