1. Heat chicken in white sauce; add parsley.
2. Serve in Swedish timbales, patty shells, or in potato
border.
Variations —
1. 34 c. almonds, blanched and cut in strips.
2. }/2 c. peas or mushrooms.
3. 3^ c. cooked celery, diced.
POULTRY
67
CHICKEN SOUFFLE.
1 c. cooked chicken, minced.
c. soft bread crumbs.
y2 T. salt,
f .g. pepper,
f.g. cayenne.
1 T. lemon juice.
2 tb. cream.
2 eggs✪ Chicken Souffle.
1. Add seasonings, crumbs and cream, to chicken.
2. Add yolks of eggs, well beaten.
3. Fold in stiffly beaten whites; turn into greased mould.
4. Cover with greased paper; steam over gently boiling
water 40 to 50 mins. (indiv., 20 to 25 mins.).
5. Unmould; serve with Asparagus or Bechamel Sauce.
CHICKEN A LA KING.
2 tb. butter.
^ lb. fresh mushrooms.
H green pepper, cut fine.
1. Melt butter; add mushrooms and pepper; cook un-
covered until fairly dry.
Sauce.
2 tb. butter.
3 tb. flour.
3^ T. salt.
y T. paprika.
1 c. rich milk.
1 c. chicken stock.
2 yolks of eggs.
1 T. lemon juice.
3 c. cooked chicken, diced✪ Chicken a la King.
2. Make a sauce of butter, flour, seasonings, milk and
stock.
3. Add yolks of eggs, well beaten, and lemon juice.
4. Cook a moment; add mushrooms, pepper and chicken.
5. Heat thoroughly; serve on toast, in Swedish timbales
or patty shells.
68
CANADIAN COOK BOOK
DEVILLED BONES.
2 tb. butter.
1 tb. tomato catsup or Chili sauce.
3^ tb. Worcestershire sauce.
T. mustard,
f .g. cayenne.
1 c. chicken stock.
Yi tb. finely chopped parsley.
Cooked chicken— drumsticks, second
joints and wings.✪ Devilled Bones
1. Cut several small gashes in each piece of chicken.
2. Season with salt and pepper; roll in flour.
3. Melt butter, add sauces, mustard and cayenne.
4. Cook chicken in the seasoned butter until well browned.
5. Add stock; simmer 5 mins.
6. Arrange chicken on serving dish; pour sauce over;
sprinkle with parsley.
ROAST TURKEY.
1. Dress, stuff and truss a turkey.
2. Place on rack in roasting-pan ; sprinkle lightly with
salt, brush over with melted butter and sprinkle with flour,
or place strips of fat bacon over breast, or a paste of 3 tb.
butter and 2 tb. flour may be spread over legs and breast.
3. Place in hot oven to start the cooking quickly, then
reduce heat and pour into the pan % c. boiling water and
3^ c. butter or dripping.✪ Roast Turkey
4. Baste every 15 mins. with liquid in pan.
Time — an 8-lb. turkey requires about 23/2 to 3 hours;
a 12-lb. turkey requires about 33^ to 4 hours.
5. Serve with Brown Gravy and Cranberry Jelly or Sauce.
Garnish with sausage, celery tips or curled celery and parsley.
Bread Dressing for Turkey.
4 c. bread crumbs.
2 T. summer savory or thyme.
2 T. salt.
34 T. pepper.
2 tb. chopped parsley.
4 tb. melted butter.✪ Bread Dressing for Turkey
1. Mix crumbs and seasonings.
2. Add to melted butter; stir with a fork.
POULTRY 69
Sausage Dressing for Turkey.
3 c. bread crumbs.
1 c. sausage meat.
1 tb. parsley, finely chopped.
1 T. grated onion.
1 T. salt.
3^ T. pepper.
f.g. nutmeg.
1 tb. melted butter.
1 egg.✪ Sausage Dressing for Turkey
1. Mix bread crumbs, sausage meat and seasonings.
2. Add melted butter and beaten egg.
Note. — Sausage meat alone may be used in the breast of
turkey; use bread dressing in the body.
Oyster Dressing for Turkey.
1. Mix bread dressing (4 c.)
2. Wash 1 pint oysters; drain.✪ Oyster Dressing for Turkey
3. Place dressing and oysters in layers in breast and
body.
Page 20 · 8 recipe records on this page
Presented as published in 1924. 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
1. Heat chicken in white sauce; add parsley.
2. Serve in Swedish timbales, patty shells, or in potato border.
Variations —
1. 34 c. almonds, blanched and cut in strips.
2. }/2 c. peas or mushrooms.
3. 3^ c. cooked celery, diced.
CHICKEN SOUFFLE.
1 c. cooked chicken, minced.
c. soft bread crumbs. y2 T. salt, f .g. pepper, f.g. cayenne.
1 T. lemon juice.
2 tb. cream. 2 eggs.
1. Add seasonings, crumbs and cream, to chicken.
2. Add yolks of eggs, well beaten.
3. Fold in stiffly beaten whites; turn into greased mould.
4. Cover with greased paper; steam over gently boiling water 40 to 50 mins. (indiv., 20 to 25 mins.).
5. Unmould; serve with Asparagus or Bechamel Sauce.
CHICKEN A LA KING.
2 tb. butter.
^ lb. fresh mushrooms.
H green pepper, cut fine.
1. Melt butter; add mushrooms and pepper; cook uncovered until fairly dry.
Sauce.
2 tb. butter.
3 tb. flour. 3^ T. salt.
y T. paprika. 1 c. rich milk.
1 c. chicken stock.
2 yolks of eggs.
1 T. lemon juice.
3 c. cooked chicken, diced.
2. Make a sauce of butter, flour, seasonings, milk and stock.
3. Add yolks of eggs, well beaten, and lemon juice.
4. Cook a moment; add mushrooms, pepper and chicken.
5. Heat thoroughly; serve on toast, in Swedish timbales or patty shells.
DEVILLED BONES.
2 tb. butter.
1 tb. tomato catsup or Chili sauce. 3^ tb. Worcestershire sauce.
T. mustard, f .g. cayenne. 1 c. chicken stock. Yi tb. finely chopped parsley. Cooked chicken— drumsticks, second joints and wings.
1. Cut several small gashes in each piece of chicken.
2. Season with salt and pepper; roll in flour.
3. Melt butter, add sauces, mustard and cayenne.
4. Cook chicken in the seasoned butter until well browned.
5. Add stock; simmer 5 mins.
6. Arrange chicken on serving dish; pour sauce over; sprinkle with parsley.
ROAST TURKEY.
1. Dress, stuff and truss a turkey.
2. Place on rack in roasting-pan ; sprinkle lightly with salt, brush over with melted butter and sprinkle with flour, or place strips of fat bacon over breast, or a paste of 3 tb. butter and 2 tb. flour may be spread over legs and breast.
3. Place in hot oven to start the cooking quickly, then reduce heat and pour into the pan % c. boiling water and 3^ c. butter or dripping.
4. Baste every 15 mins. with liquid in pan.
Time — an 8-lb. turkey requires about 23/2 to 3 hours; a 12-lb. turkey requires about 33^ to 4 hours.
5. Serve with Brown Gravy and Cranberry Jelly or Sauce. Garnish with sausage, celery tips or curled celery and parsley.
Bread Dressing for Turkey.
4 c. bread crumbs.
2 T. summer savory or thyme.
2 T. salt.
34 T. pepper.
2 tb. chopped parsley.
4 tb. melted butter.
1. Mix crumbs and seasonings.
2. Add to melted butter; stir with a fork.
Sausage Dressing for Turkey.
3 c. bread crumbs.
1 c. sausage meat.
1 tb. parsley, finely chopped.
1 T. grated onion.
1 T. salt.
3^ T. pepper.
f.g. nutmeg.
1 tb. melted butter.
1 egg.
1. Mix bread crumbs, sausage meat and seasonings.
2. Add melted butter and beaten egg.
Note. — Sausage meat alone may be used in the breast of turkey; use bread dressing in the body.
Oyster Dressing for Turkey.
1. Mix bread dressing (4 c.)
2. Wash 1 pint oysters; drain.
3. Place dressing and oysters in layers in breast and body.
Records on this page
Chicken SouffleChicken a la KingChicken in Cream SauceDevilled BonesRoast TurkeyBread Dressing for TurkeySausage Dressing for TurkeyOyster Dressing for Turkey