This is one of the daintiest of chicken dishes.
Singe, draw and disjoint a chicken as you would
for stewing; put two tablespoonfuls of butter✪ Potted Pigeons in
a saucepan; when hot, not brown, put in the
breasts of the chicken, flesh side down; let them
cook quickly ; take them out, being careful not to
brown the butter. Add two tablespoonfuls of
flour; mix; add a pint of water or stock, a level
teaspoonful of salt, two bay leaves, and a table-
spoonful of grated onion; when boiling add the
chicken, putting the rough pieces, like the rack
and back, in the bottom, then the dark meat, and
on top the white pieces, flesh side down. Cover
the saucepan, and simmer gently for one hour.
When the chicken is tender, dish ; remove the fat
from the surface of the sauce, take it from the
fire, add the yolk of one egg beaten with four
tablespoonfuls of cream; strain this over the
chicken; dust it thickly with chopped parsley or
chopped celery and garnish the dish with tiny
My Best 250 Recipes 127
milk biscuits, squares of toast, or squares of care-
fully fried white commeal mush. Pass currant
or guava jelly; or serve with rice.
A CREOLE STEW
Draw, singe and disjoint a chicken; put two
tablespoonfuls of butter in a saucepan; add three
good-sized onions cut in very thin slices; cook
until the onion is soft without browning. Put in
the chicken, the rougher pieces first, then the
white meat on top. Add half a pint of finely-
chopped celery and sufficient strained stewed
tomatoes to cover the chicken, about one quart.
Simmer gently for one hour; add a level tea-
spoonful of salt, a saltspoonful of pepper or one
sweet pepper chopped fine. Have ready one pint
of fresh corn cut from the cob✪ A Creole Stew, or one can of
corn ; spread this over the top, cover and heat thor-
oughly. Dish the chicken in the middle of a large
platter, put the corn on top, and strain over the
sauce. Serve with plain boiled rice.
BENGAL CURRY
Cut two young chickens into joints the same
as for fricassee. Put the dark meat and bony
pieces in the bottom of the saucepan, the white
meat on top. Cover with boiling water, bring
quickly to a boil, and simmer gently for one hour ;
add a chopped onion, a bay leaf, a teaspoonful of
128 My Best 250 Recipes
salt, and simmer for thirty minutes longer. The
chicken must be very tender. Press through a
sieve one can of Spanish sweet peppers; do not
use any of the oil in which they are canned. Rub
together a tablespoonful of butter and two of
flour"; add half a pint of water in which the
chicken was boiled, and the peppers that have
been pressed through a sieve; add half a cupful
of thick, stewed tomatoes, and stir the whole
until it reaches the boiling point. Put two tea-
spoonfuls of curry in a bowl, add just a little
stock to moisten; add this to the other sauce;
then add grated onion. Cook, stirring constantly,
for five minutes. Take from the fire, and add half
a cupful of thick cream and another tablespoonful
of butter. Lift the pieces of chicken, put them in
the sauce, stand over hot water covered closely for
at least twenty minutes. Serve in a deep dish,
and pass with dry, plain, boiled rice.
CHICKEN TIMBALES
This recipe will answer for all sorts of tim-
bales, veal, fish or game.
Put half a pint of uncooked white meat of
chicken twice through a meat-grinder, then put
it in a bowl and with a wooden spoon rub to a
paste. Put half a pint of soft white breadcrumbs
and half a cupful of milk in a saucepan over the
My Best 250 Recipes 129 ✪ Chicken Souffle
Page 36 · 6 recipe records on this page
Presented as published in 1907. 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
This is one of the daintiest of chicken dishes. Singe, draw and disjoint a chicken as you would for stewing; put two tablespoonfuls of butter in a saucepan; when hot, not brown, put in the breasts of the chicken, flesh side down; let them cook quickly ; take them out, being careful not to brown the butter. Add two tablespoonfuls of flour; mix; add a pint of water or stock, a level teaspoonful of salt, two bay leaves, and a tablespoonful of grated onion; when boiling add the chicken, putting the rough pieces, like the rack and back, in the bottom, then the dark meat, and on top the white pieces, flesh side down. Cover the saucepan, and simmer gently for one hour. When the chicken is tender, dish ; remove the fat from the surface of the sauce, take it from the fire, add the yolk of one egg beaten with four tablespoonfuls of cream; strain this over the chicken; dust it thickly with chopped parsley or chopped celery and garnish the dish with tiny
My Best 250 Recipes 127
milk biscuits, squares of toast, or squares of carefully fried white commeal mush. Pass currant or guava jelly; or serve with rice.
A CREOLE STEW
Draw, singe and disjoint a chicken; put two tablespoonfuls of butter in a saucepan; add three good-sized onions cut in very thin slices; cook until the onion is soft without browning. Put in the chicken, the rougher pieces first, then the white meat on top. Add half a pint of finelychopped celery and sufficient strained stewed tomatoes to cover the chicken, about one quart. Simmer gently for one hour; add a level teaspoonful of salt, a saltspoonful of pepper or one sweet pepper chopped fine. Have ready one pint of fresh corn cut from the cob, or one can of corn ; spread this over the top, cover and heat thoroughly. Dish the chicken in the middle of a large platter, put the corn on top, and strain over the sauce. Serve with plain boiled rice.
BENGAL CURRY
Cut two young chickens into joints the same as for fricassee. Put the dark meat and bony pieces in the bottom of the saucepan, the white meat on top. Cover with boiling water, bring quickly to a boil, and simmer gently for one hour ; add a chopped onion, a bay leaf, a teaspoonful of
128 My Best 250 Recipes
salt, and simmer for thirty minutes longer. The chicken must be very tender. Press through a sieve one can of Spanish sweet peppers; do not use any of the oil in which they are canned. Rub together a tablespoonful of butter and two of flour; add half a pint of water in which the chicken was boiled, and the peppers that have been pressed through a sieve; add half a cupful of thick, stewed tomatoes, and stir the whole until it reaches the boiling point. Put two teaspoonfuls of curry in a bowl, add just a little stock to moisten; add this to the other sauce; then add grated onion. Cook, stirring constantly, for five minutes. Take from the fire, and add half a cupful of thick cream and another tablespoonful of butter. Lift the pieces of chicken, put them in the sauce, stand over hot water covered closely for at least twenty minutes. Serve in a deep dish, and pass with dry, plain, boiled rice.
CHICKEN TIMBALES
This recipe will answer for all sorts of timbales, veal, fish or game.
Put half a pint of uncooked white meat of chicken twice through a meat-grinder, then put it in a bowl and with a wooden spoon rub to a paste. Put half a pint of soft white breadcrumbs and half a cupful of milk in a saucepan over the
My Best 250 Recipes 129
Records on this page
Bengal CurryPotted PigeonsA Brown FricasseeA Creole StewChicken SouffleChicken Timbales