CANNED CHICKEN.— Joint the chicken as for fricasee, cover
with cold water, and bring slowly to the boil. Simmer until ten-
der, but not broken. When done, add salt to the liquor✪ Canned Chicken, boil all up
once, then remove the ohicken and pack in wide-mouthed jars.
Pack in as tightly as possible. Stand the jars at the side of the
range in a pan of boiling water, boil up the chicken liquor, fill the
jars to overflowing with the scalding liquid, and seal immediately.
—Mrs. Geo. R. Edmonds, 424 E. 39th St., Chicago, 111.
CHICKEN EN CASSEROLE.— Truss the chicken, which
must be young and plump, as for roasting. Into a frying-pan on
top of the range put 2 tablespoons of butter, a sliced onion and a
carrot, a ba^^ leaf and a sprig of thyme. Wihen the vegetables are
slightly browned put with the chicken into the casserole, add a pt.
of well-seasoned stock, cover the casserole and cook in the oven
for }i of an hr. After it has been in the oven for this length of
time drop in a dozen potato (balls or strips that have been cut from
raw potatoes, and saute in hot butter and a dozen French mush-
rooms. Season the gravy to taste and leave the casserole uncov-
ered that the chicken may brown. Ten minutes before taking from
the oven, pour over the chicken 2 tablespoons of sherry. When
you take the chicken from the oven sprinkle it with minced pars-
ley✪ Chicken en Casserole. Serve in the casserole. — Viola Davis, 3442 S. Dearborn St.,
Chicago, 111.
COOK COUNTY COOK BOOK 267"
CHICKEN A LA CASSEROLE.— Take 2 broilers and pre-
pare them as for roasting. Put the saucepan on a bright fire with
3 good tablespoons of butter and a ^ of a lb. of pork, cut like dice.
Wthen the butter begins to brown, put in the chickens, with a dozen
or more small, white onions — no salt, the pork being salted — and
pepper. Cover and cook for 20 minutes or y^ an hr., according to
the size of the chickens. Turn them several times while cooking,
and if the fire is too hot and they brown too quickly remove the
saucepan a little distance from the hot part of the fire. When
done, take the chicken out and remove the string. Before return-
ing them to the saucepan, if they are to 'be served in it, add to the
gravy 3 or 4 tablespoons of boiling water✪ Chicken a la Casserole, scrape the bottom of the
saucepan with an iron fork, and serve. If served on a platter pro-
ceed in like manner, and pour the gravy over the chicken before
serving. — Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111.
CHADFROID OF SUPREME OF CHICKEN.— Prepare
and cook a dozen "Fillets of chicken, plain." Set to press under a
weight, and when cold trim and cover them with tombto Chadfroid
sauce; when the sauce has set decorate half of the fillets with pieces
of trufil;le, to form a star, and the other half with pieces of hard-
boiled white of an tzz, to form the siame design; pour over the
fillets a little liquid aspic to set the decoration and give a glossy
surface. Chop a little aspic very fine, and with forcing bag and
plain tube dispose this around the edge of each fillet. Set aside
to become thoroughly chilled. Mix a cup in all of cooked peas,
asparagus tips, tiny rounds of carrot, and cubes of turnip, J^ cup
of mayonnaise dressing, and 1^ cups of liquid aspic. Stir these
gently together on ice until beginning to set, then turn into a con-
cave border mould and set aside to become firm.
Page 181 · 3 recipe records on this page
Presented as published in 1912. 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
CANNED CHICKEN.— Joint the chicken as for fricasee, cover with cold water, and bring slowly to the boil. Simmer until tender, but not broken. When done, add salt to the liquor, boil all up once, then remove the chicken and pack in wide-mouthed jars. Pack in as tightly as possible. Stand the jars at the side of the range in a pan of boiling water, boil up the chicken liquor, fill the jars to overflowing with the scalding liquid, and seal immediately. —Mrs. Geo. R. Edmonds, 424 E. 39th St., Chicago, 111.
CHICKEN EN CASSEROLE.— Truss the chicken, which must be young and plump, as for roasting. Into a frying-pan on top of the range put 2 tablespoons of butter, a sliced onion and a carrot, a bay leaf and a sprig of thyme. When the vegetables are slightly browned put with the chicken into the casserole, add a pt. of well-seasoned stock, cover the casserole and cook in the oven for }i of an hr. After it has been in the oven for this length of time drop in a dozen potato balls or strips that have been cut from raw potatoes, and saute in hot butter and a dozen French mushrooms. Season the gravy to taste and leave the casserole uncovered that the chicken may brown. Ten minutes before taking from the oven, pour over the chicken 2 tablespoons of sherry. When you take the chicken from the oven sprinkle it with minced parsley. Serve in the casserole. — Viola Davis, 3442 S. Dearborn St., Chicago, 111.
CHICKEN A LA CASSEROLE.— Take 2 broilers and prepare them as for roasting. Put the saucepan on a bright fire with
3 good tablespoons of butter and a ^ of a lb. of pork, cut like dice. When the butter begins to brown, put in the chickens, with a dozen or more small, white onions — no salt, the pork being salted — and pepper. Cover and cook for 20 minutes or y^ an hr., according to the size of the chickens. Turn them several times while cooking, and if the fire is too hot and they brown too quickly remove the saucepan a little distance from the hot part of the fire. When done, take the chicken out and remove the string. Before returning them to the saucepan, if they are to 'be served in it, add to the gravy 3 or 4 tablespoons of boiling water, scrape the bottom of the saucepan with an iron fork, and serve. If served on a platter proceed in like manner, and pour the gravy over the chicken before serving. — Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111.
CHADFROID OF SUPREME OF CHICKEN.— Prepare and cook a dozen "Fillets of chicken, plain." Set to press under a weight, and when cold trim and cover them with tombto Chadfroid sauce; when the sauce has set decorate half of the fillets with pieces of trufil;le, to form a star, and the other half with pieces of hardboiled white of an tzz, to form the siame design; pour over the fillets a little liquid aspic to set the decoration and give a glossy surface. Chop a little aspic very fine, and with forcing bag and plain tube dispose this around the edge of each fillet. Set aside to become thoroughly chilled. Mix a cup in all of cooked peas, asparagus tips, tiny rounds of carrot, and cubes of turnip, J^ cup of mayonnaise dressing, and 1^ cups of liquid aspic. Stir these gently together on ice until beginning to set, then turn into a concave border mould and set aside to become firm.
Records on this page
Canned ChickenChicken en CasseroleChicken a la Casserole