Calf's Head Fritters. — Cut some slices from cold calf's
head, and mask them with tomato sauce ; dip them in batter
ENTRIES
129
and fry a nice golden brown colour. Serve crisped parsley✪ Calf's Head Fritters
with them as garnish.
Chicken a I'ltalienne ; Polio alia Italiana {Italian). — Cut
up a fowl and cook it in a saucepan with a little butter and
salad oil till brown ; then add six tomatoes, three chillies
chopped very fine, a very little garlic, and two tablespoonfuls
of very good gravy✪ Chicken a l'italienne. Cook slowly for two hours, keeping
the stewpan tightly closed. Serve very hot.
Chicken, Blanquette of. — Put half a pint of white sauce in
a stewpan, with six tablespoonfuls of broth, or milk ; let it
boil ; having cut up about one pound of the remains of any
kind of poultry, put it in the sauce, warm it, and add two
spoonfuls of liaison to it. Season with a little salt, pepper,
and the juice of half a lemon✪ Chicken, Blanquette of ; stir, and serve. Do not let it
boil, or it will curdle, and be unsightly and unpalatable. A
little cooked ham or tongue is good in it, also oysters ;
serve with bread sippets round, and a little chopped parsley
sprinkled over.
Chicken en Surprise. — Take a chicken, remove the skin
from the breast and take away all the meat, removing any
gristle there may be, and place it in a mortar. Have by
your side half a pint of good cream, and begin by pouring
half the quantity of it over the fowl ; pound well to-
gether for a few minutes, and then rub it through a clean
wire sieve. When passed, put it back into the mortar and
pour on gradually the remainder of the cream, stirring it
round so that they blend together perfectly, add a little
salt and dust of cayenne pepper. Fill a mould with this
mixture, and twist a bit of buttered paper rovind the
top, then fold a sheet of paper several times, place it in
the stewpan, put in boiling water halfway up the mould,
and let it simmer for twenty minutes. Turn this out,
and mix with it half a pint of pale aspic jelly. Have
some bright red aspic✪ Chicken en Surprise, and a pretty jelly mould, pour a
little of the red aspic into the mould, to the depth of an
inch. When this is cool, put in the chicken and more
aspic mixture, place on ice, and when properly stiff turn
out, and garnish the top with a wreath of chervil leaves ;
serve chopped aspic in little mounds round the base
alternately with little moulds of salad.
9
130
THE housewife's REFEREE
Chicken Entombe ; PouletEntombe. — Boil afowl, and mask
it with bechamel sauce in which half a pint of aspic jelly
has been mixed ; cut truffles into tiny rings, crescents, and
trefoils, and decorate the chicken highly with them. Take a
square tin mould, pour in a layer of good, pale, clear aspic ;
and when it is quite set, place the fowl breast downwards on
it ; then fill it up gradually with the aspic, and put on ice.
Turn out, and decorate the base with truffles, and red
chopped aspic. The first layer of aspic should be deep
enough, so that when the whole is finished, the fowl shovild
be quite in the centre. ✪ Chicken Entombe
Page 89 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Calf's Head Fritters. — Cut some slices from cold calf's head, and mask them with tomato sauce ; dip them in batter
and fry a nice golden brown colour. Serve crisped parsley with them as garnish.
Chicken a I'ltalienne ; Polio alia Italiana {Italian). — Cut up a fowl and cook it in a saucepan with a little butter and salad oil till brown ; then add six tomatoes, three chillies chopped very fine, a very little garlic, and two tablespoonfuls of very good gravy. Cook slowly for two hours, keeping the stewpan tightly closed. Serve very hot.
Chicken, Blanquette of. — Put half a pint of white sauce in a stewpan, with six tablespoonfuls of broth, or milk ; let it boil ; having cut up about one pound of the remains of any kind of poultry, put it in the sauce, warm it, and add two spoonfuls of liaison to it. Season with a little salt, pepper, and the juice of half a lemon ; stir, and serve. Do not let it boil, or it will curdle, and be unsightly and unpalatable. A little cooked ham or tongue is good in it, also oysters ; serve with bread sippets round, and a little chopped parsley sprinkled over.
Chicken en Surprise. — Take a chicken, remove the skin from the breast and take away all the meat, removing any gristle there may be, and place it in a mortar. Have by your side half a pint of good cream, and begin by pouring half the quantity of it over the fowl ; pound well together for a few minutes, and then rub it through a clean wire sieve. When passed, put it back into the mortar and pour on gradually the remainder of the cream, stirring it round so that they blend together perfectly, add a little salt and dust of cayenne pepper. Fill a mould with this mixture, and twist a bit of buttered paper rovind the top, then fold a sheet of paper several times, place it in the stewpan, put in boiling water halfway up the mould, and let it simmer for twenty minutes. Turn this out, and mix with it half a pint of pale aspic jelly. Have some bright red aspic, and a pretty jelly mould, pour a little of the red aspic into the mould, to the depth of an inch. When this is cool, put in the chicken and more aspic mixture, place on ice, and when properly stiff turn out, and garnish the top with a wreath of chervil leaves ; serve chopped aspic in little mounds round the base alternately with little moulds of salad.
THE housewife's REFEREE
Chicken Entombe ; PouletEntombe. — Boil afowl, and mask it with bechamel sauce in which half a pint of aspic jelly has been mixed ; cut truffles into tiny rings, crescents, and trefoils, and decorate the chicken highly with them. Take a square tin mould, pour in a layer of good, pale, clear aspic ; and when it is quite set, place the fowl breast downwards on it ; then fill it up gradually with the aspic, and put on ice. Turn out, and decorate the base with truffles, and red chopped aspic. The first layer of aspic should be deep enough, so that when the whole is finished, the fowl shovild be quite in the centre.
Records on this page
Calf's Head FrittersChicken a l'italienneChicken, Blanquette ofChicken en SurpriseChicken Entombe