Cut cold boiled chicken into small pieces
the size of an oyster ; dip each piece in egg
and roll in crumbs and fry in hot fat. Serve
with cream sauce poured over them✪ Chicken Oysters.
9. — Egg Croquettes.
Chop the whites of 6 hard-boiled eggs fine
with j4 a can of mushrooms, which should
be drained free from all liquor. Mash the
yolks of the eggs through a press. Scald i
pt. of milk; rub together until smooth i
tablespoonful of butter and 2 of flour ; add
to the scalded milk, and stir until it thickens ;
add the yolk of i raw egg and the whites and
yolks of the boiled eggs, mushrooms, and salt
and pepper to taste✪ Egg Croquettes. Stir quickly and care-
fully together, take from the fire and put
away to cool. When thoroughly cold form
into cylindrical croquettes ; dip in egg and
bread crumbs and fry in smoking hot fat.
Garnish with parsley and serve. — From
*' Table Talk,'' Philadelphia.
10. — Salpicon a la Toulouse.
Cook I blanched and prepared sweetbread
10 minutes in i oz. of butter ; then cut it
99
August
into small dice ; add an equal portion of
cooked beef tongue, mushrooms, and 3 truf-
fles all cut the same way. Then place a
saucepan over the fire with i oz. butter ; add
I tablespoonful flour ; stir and cook 3 min-
utes 3 add ^ pint chicken broth, i gill of
mushroom liquor, J^ even teaspoonful of salt
and ^ a gill of Rhine wine ; cook slowly 5
minutes ; then add to the sauce all the above
ingredients \ cook 5 minutes longer. Mix
the yolks of 2 eggs with i gill of cream✪ Salpicon a la Toulouse ; add
them to the salpicon, stir for a minute ; then
serve. — Mrs. Gesine Lemcke.
II. — ^Apple Toast and Bacon.
Stew peeled and quartered apples in i
tablespoonful of butter, 2 of water and i of
sugar. Cook in this until tender. Fry slices
of bread in hot butter until golden brown.
Pile the apples neatly on these and serve hot
with a garnish of broiled bacon✪ Apple Toast and Bacon.
12. — Broiled Herrings.
Let them stand 10 minutes covered with
boiling water. Then skin, wipe dry, and
them over a clear fire. Serve on a hot
100
August
dish ; brush over with melted butter and
serve.
13. — Com Beef Hash.
Chop very fine i pint each of cold corn
beef and cold boiled potatoes. Into a sauce-
pan put I tablespoonful of butter and }i an
onion chopped fine ; cook slowly 5 minutes ;
add ^ a cup of stock a✪ Com Beef Hashnd into this put the
meat and potatoes' Stir well for a minute,
then let brown. Turn on a platter so the
brown side is up ; garnish with parsley.
14. — Sweetbreads Saute.
Procure 2 large sweetbreads ; prepare and
blanch them ; season with salt, dust lightly
with flour, dip into beaten ^gg^ and cover
with fine sifted bread crumbs✪ Sweetbreads Saute. Melt i ^ ozs.
butter in a low saucepan, just large enough to
receive them. As soon as the butter is
melted put in the sweetbreads, cover and
cook slowly 30 minutes, turning them care-
fully once during that time. When ready to
serve, lay 2 pieces of buttered toast 'on a
warm dish \ dress the sweetbreads over them,
and garnish with water cress. — Mrs. Gesine
Lemcke.
101
August
15, — Hominy Fritters.
Mix together i pint of boiled hominy, 2
well-beaten eggs, }4 teaspoonful of salt, i
tablespoonful of flour, a little milk ; when
cold add i teaspoonful baking powder ; stir
well. Drop by spoonfuls into hot fat and fry
a light brown.
16. — Fillet of Bass.
Split the bass through the back ; remove
the skin and bones, cut the flesh into pieces
about 4 inches square ; season with salt and
dust lightly with flour ; dip in beaten egg,
then roll in fine bread crumbs ; fry in hot
fat. Garnish with potato chips and points of
lemon.
17. — Stew of Mutton and Cucumbers. ✪ Hominy Fritters
Page 27 · 11 recipe records on this page
Presented as published in 1901. 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
Cut cold boiled chicken into small pieces the size of an oyster ; dip each piece in egg and roll in crumbs and fry in hot fat. Serve with cream sauce poured over them.
Chop the whites of 6 hard-boiled eggs fine with j4 a can of mushrooms, which should be drained free from all liquor. Mash the yolks of the eggs through a press. Scald i pt. of milk; rub together until smooth i tablespoonful of butter and 2 of flour ; add to the scalded milk, and stir until it thickens ; add the yolk of i raw egg and the whites and yolks of the boiled eggs, mushrooms, and salt and pepper to taste. Stir quickly and carefully together, take from the fire and put away to cool. When thoroughly cold form into cylindrical croquettes ; dip in egg and bread crumbs and fry in smoking hot fat. Garnish with parsley and serve. — From *' Table Talk,'' Philadelphia.
10. — Salpicon a la Toulouse.
Cook I blanched and prepared sweetbread 10 minutes in i oz. of butter ; then cut it
August
into small dice ; add an equal portion of cooked beef tongue, mushrooms, and 3 truffles all cut the same way. Then place a saucepan over the fire with i oz. butter ; add I tablespoonful flour ; stir and cook 3 minutes 3 add ^ pint chicken broth, i gill of mushroom liquor, J^ even teaspoonful of salt and ^ a gill of Rhine wine ; cook slowly 5 minutes ; then add to the sauce all the above ingredients \ cook 5 minutes longer. Mix the yolks of 2 eggs with i gill of cream ; add them to the salpicon, stir for a minute ; then serve. — Mrs. Gesine Lemcke.
II. — ^Apple Toast and Bacon.
Stew peeled and quartered apples in i tablespoonful of butter, 2 of water and i of sugar. Cook in this until tender. Fry slices of bread in hot butter until golden brown. Pile the apples neatly on these and serve hot with a garnish of broiled bacon.
12. — Broiled Herrings.
Let them stand 10 minutes covered with
boiling water. Then skin, wipe dry, and broil
August
dish ; brush over with melted butter and serve.
13. — Com Beef Hash.
Chop very fine i pint each of cold corn beef and cold boiled potatoes. Into a saucepan put I tablespoonful of butter and }i an onion chopped fine ; cook slowly 5 minutes ; add ^ a cup of stock and into this put the meat and potatoes' Stir well for a minute, then let brown. Turn on a platter so the brown side is up ; garnish with parsley.
14. — Sweetbreads Saute.
Procure 2 large sweetbreads ; prepare and blanch them ; season with salt, dust lightly with flour, dip into beaten egg and cover with fine sifted bread crumbs. Melt i ^ ozs. butter in a low saucepan, just large enough to receive them. As soon as the butter is melted put in the sweetbreads, cover and cook slowly 30 minutes, turning them carefully once during that time. When ready to serve, lay 2 pieces of buttered toast 'on a warm dish \ dress the sweetbreads over them, and garnish with water cress. — Mrs. Gesine Lemcke.
August
15, — Hominy Fritters.
Mix together i pint of boiled hominy, 2 well-beaten eggs, }4 teaspoonful of salt, i tablespoonful of flour, a little milk ; when cold add i teaspoonful baking powder ; stir well. Drop by spoonfuls into hot fat and fry a light brown.
16. — Fillet of Bass.
Split the bass through the back ; remove the skin and bones, cut the flesh into pieces about 4 inches square ; season with salt and dust lightly with flour ; dip in beaten egg, then roll in fine bread crumbs ; fry in hot fat. Garnish with potato chips and points of lemon.
17. — Stew of Mutton and Cucumbers.
Records on this page
Chicken OystersEgg CroquettesRice CroquettesSalpicon a la ToulouseApple Toast and BaconCom Beef HashSweetbreads SauteHominy FrittersStuffed Mutton ChopsFillet of BassStew of Mutton and Cucumbers