IIOYAI, CROQUETTES. — Three small, or two large, sweet-
breads, one boiled chicken, one large tablespoonful of flour, one pint of
cream, half a cupful of butter, one tablespoonful of onion juice, one table¬
spoonful of chopped parsley, one teaspoonful of mace, the juice of half a
lemon, and salt and pepper to taste✪ Royal Croquettes. Let the sweetbreads stand in boiling
water five minutes. Chop very fine, with the chicken, and add seasoning.
Put two tablespoonfuls of the butter in a stewpan with the flour. When it
bubbles add the cream, gradually; then add the chopped mixture, and stir
until thoroughly heated. Take from the fire, add the lemon juice, and set
away to cool. Roll into shape with cracker crumbs. Dip in six beaten eggs
and then in cracker crumbs. Let them stand until dry, when dip again in egg,
and finally in bread crumbs — not too fine. All the crumbs should first be salted
and peppered. Fry quickly in boiling fat.
MAYONNAISE DRESSING.— A tablespoonful of mustard,
one of sugar, one-tenth of >a teaspoonful of cayenne, one teaspoonful of
salt, the yolks of three uncooked eggs, the juice of half a lemon, a quarter of
a cupful of vinegar, a pint of oil, and a cupful of whipped cream✪ Mayonnaise Dressing. Beat the
yolks and dry ingredients until they .are very light and thick, with either a
silver or wooden spoon — or, better still, with a Dover beater of second size.
The bowl in which the dressing is made should be set in a pan of ice water
during the beating. Add a few drops of oil at a time until the dressing be¬
comes very thick and rather hard. After it has reached this stage the oil can
be added more rapidly. When it gets so thick that the beater turns hard, add
a little vinegar. When the last of the oil and vinegar has been added it should
be very thick. Now add the lemoft juice and whipped cream, and place on
ice for a few hours, unless you are ready to use it. The cream may be omitted
without injury.
WITHOUT Oil.*— The yolks of four
uncooked eggs, one tablespoonful of salt, one heaping teaspoonful of
sugar, one heaping teaspoonful of mustard, half a cupful of clarified chicken
fat, a quarter of a cupful of vinegar, the juice of half a lemon, a speck of
cayenne. Make as directed for “ mayonnaise dressing.”
CHICKEN A JLA TARTARE< — Singe the chicken, and split
down the back. Wipe thoroughly with a damp cloth. Dredge well with
salt and pepper, cover thickly with softened butter, and dredge thickly on both
sides with fine, dry bread crumbs. Place in a baking pan, the inside down,
and cook in a very hot oven thirty minutes, taking care not to burfi. Serve
with Tartare sauce.
^fARTARE SAUCE FOR ABOVE.— The yolks of two ]
uncooked eggs, half a cupful of oil, three tablespoonfuls' of vinegar, one j
of mustard, one teaspoonful of sugar, one-quarter of a teaspoohful of pepper, j
one teaspoonful of salt, one of onion juice, one tablespoonful of chopped
capers, one of chopped cucumber pickles. Make the same as mayonnaise
dressing. Add the chopped ingredients the last thing. This sauce can be
used with fried and broiled meats and fish, and with meats served in jelly. ✪ Mayonnaise Dressing
Page 5 · 5 recipe records on this page
Presented as published in 1885. 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
IIOYAI, CROQUETTES. — Three small, or two large, sweetbreads, one boiled chicken, one large tablespoonful of flour, one pint of cream, half a cupful of butter, one tablespoonful of onion juice, one table¬ spoonful of chopped parsley, one teaspoonful of mace, the juice of half a lemon, and salt and pepper to taste. Let the sweetbreads stand in boiling water five minutes. Chop very fine, with the chicken, and add seasoning. Put two tablespoonfuls of the butter in a stewpan with the flour. When it bubbles add the cream, gradually; then add the chopped mixture, and stir until thoroughly heated. Take from the fire, add the lemon juice, and set away to cool. Roll into shape with cracker crumbs. Dip in six beaten eggs and then in cracker crumbs. Let them stand until dry, when dip again in egg, and finally in bread crumbs — not too fine. All the crumbs should first be salted and peppered. Fry quickly in boiling fat.
MAYONNAISE DRESSING.— A tablespoonful of mustard, one of sugar, one-tenth of a teaspoonful of cayenne, one teaspoonful of salt, the yolks of three uncooked eggs, the juice of half a lemon, a quarter of a cupful of vinegar, a pint of oil, and a cupful of whipped cream. Beat the yolks and dry ingredients until they .are very light and thick, with either a silver or wooden spoon — or, better still, with a Dover beater of second size. The bowl in which the dressing is made should be set in a pan of ice water during the beating. Add a few drops of oil at a time until the dressing be¬ comes very thick and rather hard. After it has reached this stage the oil can be added more rapidly. When it gets so thick that the beater turns hard, add a little vinegar. When the last of the oil and vinegar has been added it should be very thick. Now add the lemon juice and whipped cream, and place on ice for a few hours, unless you are ready to use it. The cream may be omitted without injury.
WITHOUT Oil.*— The yolks of four uncooked eggs, one tablespoonful of salt, one heaping teaspoonful of sugar, one heaping teaspoonful of mustard, half a cupful of clarified chicken fat, a quarter of a cupful of vinegar, the juice of half a lemon, a speck of cayenne. Make as directed for “ mayonnaise dressing.”
CHICKEN A LA TARTARE. — Singe the chicken, and split down the back. Wipe thoroughly with a damp cloth. Dredge well with salt and pepper, cover thickly with softened butter, and dredge thickly on both sides with fine, dry bread crumbs. Place in a baking pan, the inside down, and cook in a very hot oven thirty minutes, taking care not to burfi. Serve with Tartare sauce.
^fARTARE SAUCE FOR ABOVE.— The yolks of two ] uncooked eggs, half a cupful of oil, three tablespoonfuls' of vinegar, one j of mustard, one teaspoonful of sugar, one-quarter of a teaspoonful of pepper, j one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickles. Make the same as mayonnaise dressing. Add the chopped ingredients the last thing. This sauce can be used with fried and broiled meats and fish, and with meats served in jelly.
Records on this page
Royal CroquettesMayonnaise DressingMayonnaise DressingChicken à la TartareTartare Sauce