ChicJcen Fritters. — Cut tlie remains of any cold
cooked chicken, &c., into neat pieces as large and as
even as you can get them, season with salt and
freshly ground black pepper; dip each piece into
frying batter, and fry in plenty of hot fat✪ Chicken Fritters till of a
golden brown. Drain well, sprinkle with coralline
pepper, and serve piled up on a napkin, with
Irliudaise, Bcarnaise, or Tartare sauce handed
round. If preferred the meat may be egged and
crumbed instead of using batter, but in this case
serve with little rolls of fried bacon and a rich, ice-
cold tomato mayonnaise.
Chicken Viennoise. — Si^lit a spiung chicken as for
broiling, remove the breastbone, quarter it, and
marinade these quarters for an hour or two in oil,
vinegar, salt, and pepper ; then roll each piece in
fine flour and fry in plenty of boiling fat✪ Chicken Viennoise, cooking
each piece separately. When nicely coloured drain
the pieces on kitchen paper near the fire, and
when all are ready serve on a napkin garnished
with quartered lettuce, and hand round mayonnaise
sauce. Needless, presumably, to say that all and any
of these recipes are equally appropriate to turkey,
pigeons, quail, game, rabbits, &c.
Poulet a la Jeune Fille. — Rub a nice fowl with
butter and season with pepper and salt, fill it with
seasoned oysters, and put it into a casserole, closing
it down hermetically ; stand it in the bain-marie and
allow it to cook gently till perfectly tender. Now
lift out the fowl and keep it hot ; pour the liquor
into a pan, with 2oz. of butter, a gill of milk, a
spoonful of arrowroot, and a little minced parsley ;
HOT DISHES.
75
bring this all sliarplj to the boil ; continue boiling
for ten minutes, add three liard-boiled minced eggs,
pour it over the fowl, and serve hot.
Guisado alia Contrabandista. — Cut a raw fowl into
neat joints and toss these till coloured nicely in
butter, oil, or dripping. (In Spain bacon fat
rendered down with red peppers, chile Colorado^
is used for this.) Then stir in five or six minced
tomatoes (tinned will do), thi’ee minced green
peppers, a clove of garlic, a bayleaf, and two good
tables]30onfuls of gravy or stock✪ Guisado alla Contrabandista. Bring it all just
to the boil, then draw it aside and let it simmer
very gently for two hours. Serve very hot. An old
fowl is excellent for this. For British tastes it
would be amply sufiicient to rub the pan over once
or twice with fresh cut garlic. Eice may be added
to this if liked. Any meat can be used instead of
fowl.
Pepperpot (a genuine West Indian recipe). — lute
a good-sized earthenware pan or casserole put
three tablespoonfuls of pure casseripe for each quart
of cold water, with salt to taste and a handful of
bird peppers. (Where these cannot be got use
cayenne.) Cut the meat up into small pieces after
being well cooked and put into the pot, then cook
for half an hour. This should be heated up every
day, and something added to it daily. Any sort of
meat, the more various the kinds the better, will do,
and hard boiled eggs are a great addition. Usually
|lb. of mixed vegetables (onions being chief) and
fib. of all sorts of meat✪ Pepperpot (veal, fowl, beef, mutton,
pickled pork, &c., according to what is at band) to
76 BREAKFAST AND LUNCH DISHES.
Page 37 · 5 recipe records on this page
Presented as published in 1904. 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
Chicken Fritters. — Cut tlie remains of any cold cooked chicken, &c., into neat pieces as large and as even as you can get them, season with salt and freshly ground black pepper; dip each piece into frying batter, and fry in plenty of hot fat till of a golden brown. Drain well, sprinkle with coralline pepper, and serve piled up on a napkin, with Hollandaise, Bcarnaise, or Tartare sauce handed round. If preferred the meat may be egged and crumbed instead of using batter, but in this case serve with little rolls of fried bacon and a rich, icecold tomato mayonnaise.
Chicken Viennoise. — Split a spiung chicken as for broiling, remove the breastbone, quarter it, and marinade these quarters for an hour or two in oil, vinegar, salt, and pepper ; then roll each piece in fine flour and fry in plenty of boiling fat, cooking each piece separately. When nicely coloured drain the pieces on kitchen paper near the fire, and when all are ready serve on a napkin garnished with quartered lettuce, and hand round mayonnaise sauce. Needless, presumably, to say that all and any of these recipes are equally appropriate to turkey, pigeons, quail, game, rabbits, &c.
Poulet a la Jeune Fille. — Rub a nice fowl with butter and season with pepper and salt, fill it with seasoned oysters, and put it into a casserole, closing it down hermetically ; stand it in the bain-marie and allow it to cook gently till perfectly tender. Now lift out the fowl and keep it hot ; pour the liquor into a pan, with 2oz. of butter, a gill of milk, a spoonful of arrowroot, and a little minced parsley ;
bring this all sharply to the boil ; continue boiling for ten minutes, add three hard-boiled minced eggs, pour it over the fowl, and serve hot.
Guisado alia Contrabandista. — Cut a raw fowl into neat joints and toss these till coloured nicely in butter, oil, or dripping. (In Spain bacon fat rendered down with red peppers, chile Colorado^ is used for this.) Then stir in five or six minced tomatoes (tinned will do), thi’ee minced green peppers, a clove of garlic, a bayleaf, and two good tablespoonfuls of gravy or stock. Bring it all just to the boil, then draw it aside and let it simmer very gently for two hours. Serve very hot. An old fowl is excellent for this. For British tastes it would be amply sufiicient to rub the pan over once or twice with fresh cut garlic. Eice may be added to this if liked. Any meat can be used instead of fowl.
Pepperpot (a genuine West Indian recipe). — Into a good-sized earthenware pan or casserole put three tablespoonfuls of pure casseripe for each quart of cold water, with salt to taste and a handful of bird peppers. (Where these cannot be got use cayenne.) Cut the meat up into small pieces after being well cooked and put into the pot, then cook for half an hour. This should be heated up every day, and something added to it daily. Any sort of meat, the more various the kinds the better, will do, and hard boiled eggs are a great addition. Usually |lb. of mixed vegetables (onions being chief) and fib. of all sorts of meat (veal, fowl, beef, mutton, pickled pork, &c., according to what is at band) to
Records on this page
Chicken FrittersPoulet a la Jeune FilleChicken ViennoiseGuisado alla ContrabandistaPepperpot