Stew half a can of champignons in their own
liquor, thicken with butter and flour. Cover the
hole with some of the meat and steam 5 hours. The
other half of the champignons stew in cream and
pour over the mould before serving. A small can
of truffles is a great improvement. Pour the liquor
from the truffles in the meat, slice them and stew
one-half to go with the champignons in the hole,
the other half with the champignons in the cream.
This is nice moulded in individual moulds.
69
THE BLUE GRASS COOK BOOK
JELLIED CHICKEN
Mrs. Strauder Goff
Cook a large chicken as if for croquettes.
After it is cool, take the meat from the bones.
Put the skin and the cracked bones back into the
broth, which should be about a quart. Add a small
onion cut up, 2 bay leaves, a blade of mace, and
a pinch of celery seed. Simmer till reduced to a
pint. Cut up the meat of the chicken as if for
salad or a little finer, and have ready 4 hard-boiled
eggs and a little chopped parsley. Dip a mould,
melon-shaped ones are pretty, in ice water and
arrange the chicken and the eggs, which must be
shced in layers with a little chopped parsley now
and then. Strain the broth, season with salt and
a tablespoon of sherry wine✪ Jellied Chicken, and pour over the
chicken and set on the ice for several hours or over
night. Turn into a dish bordered with lettuce and
serve with mayonnaise or French dressing. It may
also be served with a row of peeled tomatoes around
the mould, or in winter with tomato jelly moulded
in small moulds, or the chicken may be moulded in
the individual moulds round a large mould of the
tomato jelly. Mayonnaise should accompany either
arrangement.
70
ENTREES
PRESSED CHICKEN
E. D. P.
1 chicken,
3 sets of sweetbreads,
1 teacup of cream,
1 onion,
A little parsley,
Salt and pepper to taste,
1 tablespoon of butter✪ Pressed Chicken.
Boil the chicken till tender, also the sweet-
breads. When cold, grind through the meat-
grinder. Boil the onion in the cream and season
with parsley, salt, and pepper. Thicken with a
little flour rubbed in the butter. When it begins
to thicken, strain and mix with chicken and sweet-
breads. Mould with aspic jelly. This makes 2
moulds.
QUENELLES
E. D. P.
Mix 1 pound of cold turkey or chicken breast with
6 ounces of panada,
^ pound of pickled pork,
^ pound of butter,
^ teacup of cream,
71
THE BLUE GRASS COOK BOOK
Onion, salt, and pepper to taste,
1 lemon✪ Quenelles.
Shape 3 inches long. Roll in flour and drop in
boiling water.
Serve with champignon sauce.
RISSOLES
^ pound of ground turkey heart,
S sets of sweetbreads chopped,
^ pound of butter,
^ pound of flour,
1 pint of strong veal stock,
3 eggs✪ Rissoles.
Put the butter in a stew-pan; when it bubbles
add the flour; let it cook, but do not let it boil;
add the stock, then the turkey and sweetbreads,
and when it is thick, add the eggs ; cook the whole
until it is as stiff as the panada for croquettes.
Set it aside to cool, then add enough cream to make
it soft, but not too wet. Make fine pastry thick
as a biscuit, and cut with a biscuit cutter ; then roll
it out thin. Put a large spoonful in centre of each,
and turn over like a turn-over pie; dip in eggs,
roll in vermicelli, and fry a light brown.
7«
ENTREES
CREAMED SWEETBREADS
Mrs. Henry C. Buckner ✪ Creamed Sweetbreads
Page 24 · 6 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
Stew half a can of champignons in their own liquor, thicken with butter and flour. Cover the hole with some of the meat and steam 5 hours. The other half of the champignons stew in cream and pour over the mould before serving. A small can of truffles is a great improvement. Pour the liquor from the truffles in the meat, slice them and stew one-half to go with the champignons in the hole, the other half with the champignons in the cream. This is nice moulded in individual moulds.
JELLIED CHICKEN
Mrs. Strauder Goff
Cook a large chicken as if for croquettes. After it is cool, take the meat from the bones. Put the skin and the cracked bones back into the broth, which should be about a quart. Add a small onion cut up, 2 bay leaves, a blade of mace, and a pinch of celery seed. Simmer till reduced to a pint. Cut up the meat of the chicken as if for salad or a little finer, and have ready 4 hard-boiled eggs and a little chopped parsley. Dip a mould, melon-shaped ones are pretty, in ice water and arrange the chicken and the eggs, which must be sliced in layers with a little chopped parsley now and then. Strain the broth, season with salt and a tablespoon of sherry wine, and pour over the chicken and set on the ice for several hours or over night. Turn into a dish bordered with lettuce and serve with mayonnaise or French dressing. It may also be served with a row of peeled tomatoes around the mould, or in winter with tomato jelly moulded in small moulds, or the chicken may be moulded in the individual moulds round a large mould of the tomato jelly. Mayonnaise should accompany either arrangement.
PRESSED CHICKEN
1 chicken,
3 sets of sweetbreads,
1 teacup of cream,
1 onion,
A little parsley,
Salt and pepper to taste,
1 tablespoon of butter.
Boil the chicken till tender, also the sweetbreads. When cold, grind through the meatgrinder. Boil the onion in the cream and season with parsley, salt, and pepper. Thicken with a little flour rubbed in the butter. When it begins to thicken, strain and mix with chicken and sweetbreads. Mould with aspic jelly. This makes 2 moulds.
QUENELLES
Mix 1 pound of cold turkey or chicken breast with
6 ounces of panada, ^ pound of pickled pork, ^ pound of butter, ^ teacup of cream,
Onion, salt, and pepper to taste, 1 lemon.
Shape 3 inches long. Roll in flour and drop in boiling water.
Serve with champignon sauce.
RISSOLES
^ pound of ground turkey heart,
S sets of sweetbreads chopped,
^ pound of butter,
^ pound of flour,
1 pint of strong veal stock,
3 eggs.
Put the butter in a stew-pan; when it bubbles add the flour; let it cook, but do not let it boil; add the stock, then the turkey and sweetbreads, and when it is thick, add the eggs ; cook the whole until it is as stiff as the panada for croquettes. Set it aside to cool, then add enough cream to make it soft, but not too wet. Make fine pastry thick as a biscuit, and cut with a biscuit cutter ; then roll it out thin. Put a large spoonful in centre of each, and turn over like a turn-over pie; dip in eggs, roll in vermicelli, and fry a light brown.
7«
CREAMED SWEETBREADS
Mrs. Henry C. Buckner
Records on this page
Jellied ChickenPressed ChickenQuenellesQuenellesRissolesCreamed Sweetbreads