Boston Cooking-School cook book

Reduce liquor in which chicken was cooked to 2 cups and add to butter and flour cooked together. Add carrot, peas, lemon juice, egg yolks, salt, and pepper. Place chicken on hot platter, surround with sauce, and sprinkle with parsley. CHICKEN STEW 4-pound fowl, cut in pieces for serving Yg teaspoon pepper Boiling water ¥ cup flour 1 tablespoon salt Dumplings (p. 275) Cover fowl with boiling water, cook slowly until tender, adding salt and pepper when fowl is half-cooked. Thicken stock with flour diluted with enough cold water to pour easily. Add butter, if a richer sauce is desired. Serve with Dumplings. CHICKEN PIE Chicken Stew Plain or Puff Paste (pp. 621, 618) Place small cup in center of baking dish, arrange around it pieces of stewed chicken, removing some of larger bones. Pour on gravy and cool. Cover with pastry, in which several incisions have been made for outlet of steam and gases. Wet edge and put around arim of paste, close to edge. Bake 10 minutes in hot oven (450° F.) or until crust is well risen and slightly browned; then reduce heat to moderate (350° F.) and finish baking. Roll remnants of pastry and cut in diamond-shaped pieces, bake, and serve separately or when pie is reheated. If Puff Paste is used, bake top separately. Louisburg Chicken Pie. Add 12 mushroom caps, sliced and sautéed in butter, 144 pound sausage meat, made into tiny balls and sautéed, and 1 cup tiny potato balls. CHICKEN PIE, COUNTRY STYLE Follow recipe for Chicken Pie, but cover with Baking-Powder Biscuit mixture (p. 90), 14 inch thick for crust. Cut a 2-inch round from center of crust. Or roll biscuit mixture 4% inch thick and cut out small round biscuits. Place close together to cover pie. Bake in hot oven (450° F.). CHICKEN CALIFORNIAN 4-pound fowl, cut in pieces 1% small onion, sliced for serving 1 cup rice, uncooked Salt and pepper : Boiling water Cover fowl with boiling water, add onion and rice, and cook slowly until tender, adding 2 teaspoons salt when halfdone. Season to taste. Arrange rice on serving dish with chicken on top. CHICKEN FRICASSEE 4-pound fowl, cut in pieces for Bit of bay leaf serving, leaving breasts whole Flour for dredging Salt, pepper Butter or pork fat Y% small onion, sliced 4 tablespoons flour 3 peppercorns 4 tablespoons butter Cover fowl with boiling water, add seasonings, except salt, and cook slowly until tender (1 to 14% hours), adding 2 teaspoons salt when half done. Remove from water, sprinkle with salt and pepper, dredge with flour, and sauté in butter or pork fat. Reduce stock in pan to 2 cups. Melt butter, add flour, stir until wellblended, add stock gradually. Bring to boiling point and season. Arrange chicken on pieces of dry toast placed on a hot platter, having wings and second joints opposite each other, breast in center of platter, and drumsticks crossed just below second joints. Surround with sauce. If chickens are used instead of fowl, sauté without previous cooking and simmer 15 to 20 minutes in sauce. One-half cup cream may be added to sauce. Butter and flour may be browned for sauce. For a richer sauce, stir in 2 egg yolks, slightly beaten with 14 cup cream, stir over heat for a moment and pour around chicken. Mushrooms, sliced or small caps, sliced onion, cooked rice, or any Tomato Sauce may be added for variety. CHICKEN A LA MERANGO Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté in salt pork fat. Put in a stewpan, cover with sauce, and cook slowly until chicken is tender. Add 4% can mushrooms cut in quarters and cook 5 minutes. Arrange chicken on serving dish and pour around sauce; garnish with parsley. Merango Sauce. 4 cup butter 2 cups boiling water 1 tablespoon finely chopped - 4 cup stewed and strained onion tomato