one-half tablespoonfuls of flour. Have ready five tomatoes,
stewed, and put in two dozen ripe olives with a small clove of
garlic, mashed. Grate seven large ears of corn, season with salt
and put a layer in a greased baking pan, then chicken, then the
other ingredients, with a little of the gravy✪ Spanish Chicken Pie. Stir all together
and bake until brown.
Cut a young chicken into small pieces CHICKEN
and stew until tender, having the meat cov- JAMBALAYA
ered with the broth when done. Remove
the meat, drain and fry to light brown with two slices of onion.
Put in the chicken, onion, and one hundred California oysters,
back into the broth and season with salt, pepper, juice of a
lemon, bruised clove of garlic, chopped green pepper, and a
pinch of red pepper. Let all come to a boil. Wash and dry
two cups of rice and put into the soup and cook until thor-
oughly done and moderately dry (twenty-five minutes). Serve
hot or cold.
This is Mexican Turkey in Red Pep- QUAJATALE
per, a favorite banquet dish. Cut a young EN MOLE
turkey into small pieces and boil with
shallots and salt. Take half a pound of red peppers, scalded
and seeded, and grind fine with black peppers, celery seed,
cloves, allspice, and mustard (about half a teaspoonful of each)
and add to this some of the broth in which the turkey was
cooked. Put a pound of lard in a skillet and, when boiling,
put in the mixture with the turkey and let cook ten minutes,
sending it to the table hot.
Brown butter in a skillet and stir in DELMONICO
a teaspoonful of flour, forming a smooth RAISIN SAUCE
paste. Add one cup of hot soup stock,
stirring constantly. While boiling put into this a handful of
raisins, handful of blanched almonds, pounded, half a lemon,
sliced thin, a few cloves, a pinch of cinnamon, and a little
horseradish✪ Raisin Sauce. Fine for roast beef.
133
A FEW RARE RECIPES
POULET ^"* ^^^ trim a chicken as for fricas-
\ LA NAPOLI ^^^' i^ke ^^^ wings, drumsticks, thighs
and two pieces of the breast and steep
them in cold water half an hour. Drain and wipe dry and
dust over with Hour and set aside.
Take the rest of the chicken with the giblets and chop
small. \Vith water let this simmer for two hours, making a
strong broth with a little veal (two ounces or more). Slice an
onion into rings which place in the bottom of a stewpan with
an ounce of butter. To this add the meat and giblets and a
pint of white broth. Let all simmer but not boil or let color.
Over this pour common broth until covered and bring slowly
to boiling point. Add a small bouquet of herbs and simmer
for an hour, then strain. Thicken a little and then simmer in
this the stalks and peelings of a quarter of a pound of mush-
rooms and the chicken that was previously prepared and
dusted with flour. When done strain them and drain the
chicken. Strain the sauce and thicken with Hour until it is
of the consistency of a rather thin batter.
Dip the pieces of chicken into the batter until well coated
and set aside until it is cold. Then dip the chicken into well-
beaten eggs and cover with bread crumbs. Let set and then re-
peat. In hot olive oil✪ Poulet à la Napoli fry the chicken until a golden brown. Serve
on a napkin and garnish with parsley and potatoes Duchesse.
Cook the peeled mushrooms in the remaining sauce before the
last thickening, and serve in gravy boat to pour over the
chicken.
Page 69 · 6 recipe records on this page
Presented as published in 1914. 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
one-half tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in two dozen ripe olives with a small clove of garlic, mashed. Grate seven large ears of corn, season with salt and put a layer in a greased baking pan, then chicken, then the other ingredients, with a little of the gravy. Stir all together and bake until brown.
Cut a young chicken into small pieces CHICKEN
and stew until tender, having the meat cov- JAMBALAYA ered with the broth when done. Remove
the meat, drain and fry to light brown with two slices of onion. Put in the chicken, onion, and one hundred California oysters, back into the broth and season with salt, pepper, juice of a lemon, bruised clove of garlic, chopped green pepper, and a pinch of red pepper. Let all come to a boil. Wash and dry two cups of rice and put into the soup and cook until thoroughly done and moderately dry (twenty-five minutes). Serve hot or cold.
This is Mexican Turkey in Red Pep- QUAJATALE
per, a favorite banquet dish. Cut a young EN MOLE
turkey into small pieces and boil with
shallots and salt. Take half a pound of red peppers, scalded and seeded, and grind fine with black peppers, celery seed, cloves, allspice, and mustard (about half a teaspoonful of each) and add to this some of the broth in which the turkey was cooked. Put a pound of lard in a skillet and, when boiling, put in the mixture with the turkey and let cook ten minutes, sending it to the table hot.
Brown butter in a skillet and stir in DELMONICO
a teaspoonful of flour, forming a smooth RAISIN SAUCE paste. Add one cup of hot soup stock,
stirring constantly. While boiling put into this a handful of raisins, handful of blanched almonds, pounded, half a lemon, sliced thin, a few cloves, a pinch of cinnamon, and a little horseradish. Fine for roast beef.
POULET ^"* ^^^ trim a chicken as for fricas-
\ LA NAPOLI ^^^' i^ke ^^^ wings, drumsticks, thighs
and two pieces of the breast and steep
them in cold water half an hour. Drain and wipe dry and
dust over with flour and set aside.
Take the rest of the chicken with the giblets and chop small. \Vith water let this simmer for two hours, making a strong broth with a little veal (two ounces or more). Slice an onion into rings which place in the bottom of a stewpan with an ounce of butter. To this add the meat and giblets and a pint of white broth. Let all simmer but not boil or let color. Over this pour common broth until covered and bring slowly to boiling point. Add a small bouquet of herbs and simmer for an hour, then strain. Thicken a little and then simmer in this the stalks and peelings of a quarter of a pound of mushrooms and the chicken that was previously prepared and dusted with flour. When done strain them and drain the chicken. Strain the sauce and thicken with flour until it is of the consistency of a rather thin batter.
Dip the pieces of chicken into the batter until well coated and set aside until it is cold. Then dip the chicken into wellbeaten eggs and cover with bread crumbs. Let set and then repeat. In hot olive oil fry the chicken until a golden brown. Serve on a napkin and garnish with parsley and potatoes Duchesse. Cook the peeled mushrooms in the remaining sauce before the last thickening, and serve in gravy boat to pour over the chicken.
Records on this page
Chicken JambalayaQuajatale en MoleDelmonico Raisin SauceSpanish Chicken PieRaisin SaucePoulet à la Napoli