CHICKEN MILANAISE — Prepare and truss a young chicken, as if for roast-
ing. Put it in a casserole, and pour over it two tablespoonfuls of olive oil, a cupful of
white wine, a cupful of bouillon, salt and cayenne to taste, one spoonful of dried
mushrooms, soaked in one cupful of water and chopped fine, and one-half can of mush-
rooms. Cover tightly and simmer in the oven for about an hour, turning the chicken
occasionally ; add a dozen olives and a tablespoonful of butter, braided, with one table-
spoonful of flour, and bring to a boil. Remove the chicken and add about a pint of
boiled spaghetti or tagliarini to the sauce. Place the chicken on a platter, surround
with the spaghetti, and serve with grated Parmesan cheese.
TURKISH PILAU — Boil a fowl in two quarts of water, to which has been
added two onions, cut in quarters, three bay leaves, one tablespoonful of salt, a few
whole peppers, three cloves and one stick of cinnamon. When beginning to be tender,
remove the fowl and cut all the white meat off in neat pieces. Strain the broth into
another saucepan and bring to a boil (there should not be more than a quart of it).
Scatter slowly in one cupful of well-washed rice, and boil hard until it has swelled well ;
then add a cupful of seeded raisins, the cut-up chicken, and a large lump of fresh butter,
and simmer on the back of the stove until the rice is thoroughly done, stirring occasion-
ally with a fork.
CHICKEN CURRY (Hindustani) — Slice one medium-sized onion, one clove
of garlic, and a small piece of ginger-root, and fry until light brown in three tablespoon-
fuls of olive oil. Then add two tablespoonfuls of curry powder and one tablespoonful
of flour✪ Chicken Milanese, and cook for two minutes, stirring well ; then add three cupfuls of chicken
broth, stirring continuously, and simmer for twenty minutes. Strain through a sieve ;
add salt and pepper to taste and the cream of a cocoanut. Last of all, add the
chicken, cut in neat pieces, and pour all into a double boiler, to keep hot until
served. Do not let the curry boil after the cocoanut cream has been added,
as it may curdle. To prepare the cream, shave off the brown inner skin
and grate the meat of a large cocoanut. Pour over it one cupful of milk,
let it stand fifteen minutes, and scald. Drain the juice carefully into a
bowl ; put the meat in a bag and squeeze out all of the cream. The meat should be
quite dry and like snow, and piled in a dish on the rice-table. This curry sauce can
be used with fish, crabs, shrimps, sweetbread, oysters, eggs, kidneys, etc. Milk or
fish stock can be substituted for the chicken broth, if a maigre dish is required. Rice is
always served with it, and the orthodox rice-table should be used.
CHAUD-FROID OF CHICKEN — Boil two young chickens until tender ; let
them get cold and carve into neat joints, removing the skin. Make a rich cream sauce
of the chicken stock, season with kitchen bouquet and sherry✪ Chaud-Froid of Chicken ; let simmer gently for an
hour, and strain. Dip each piece of chicken in the sauce till entirely covered, and place
on ice till quite cold. Serve with lettuce and French dressing.
High living
1904Page 16 · 4 recipe records on this page
Presented as published in 1904. 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
CHICKEN MILANAISE — Prepare and truss a young chicken, as if for roasting. Put it in a casserole, and pour over it two tablespoonfuls of olive oil, a cupful of white wine, a cupful of bouillon, salt and cayenne to taste, one spoonful of dried mushrooms, soaked in one cupful of water and chopped fine, and one-half can of mushrooms. Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally ; add a dozen olives and a tablespoonful of butter, browned, with one tablespoonful of flour, and bring to a boil. Remove the chicken and add about a pint of boiled spaghetti or tagliarini to the sauce. Place the chicken on a platter, surround with the spaghetti, and serve with grated Parmesan cheese.
TURKISH PILAU — Boil a fowl in two quarts of water, to which has been added two onions, cut in quarters, three bay leaves, one tablespoonful of salt, a few whole peppers, three cloves and one stick of cinnamon. When beginning to be tender, remove the fowl and cut all the white meat off in neat pieces. Strain the broth into another saucepan and bring to a boil (there should not be more than a quart of it). Scatter slowly in one cupful of well-washed rice, and boil hard until it has swelled well ; then add a cupful of seeded raisins, the cut-up chicken, and a large lump of fresh butter, and simmer on the back of the stove until the rice is thoroughly done, stirring occasionally with a fork.
CHICKEN CURRY (Hindustani) — Slice one medium-sized onion, one clove of garlic, and a small piece of ginger-root, and fry until light brown in three tablespoonfuls of olive oil. Then add two tablespoonfuls of curry powder and one tablespoonful of flour, and cook for two minutes, stirring well ; then add three cupfuls of chicken broth, stirring continuously, and simmer for twenty minutes. Strain through a sieve ; add salt and pepper to taste and the cream of a cocoanut. Last of all, add the chicken, cut in neat pieces, and pour all into a double boiler, to keep hot until served. Do not let the curry boil after the cocoanut cream has been added, as it may curdle. To prepare the cream, shave off the brown inner skin and grate the meat of a large cocoanut. Pour over it one cupful of milk, let it stand fifteen minutes, and scald. Drain the juice carefully into a
bowl ; put the meat in a bag and squeeze out all of the cream. The meat should be quite dry and like snow, and piled in a dish on the rice-table. This curry sauce can be used with fish, crabs, shrimps, sweetbread, oysters, eggs, kidneys, etc. Milk or fish stock can be substituted for the chicken broth, if a maigre dish is required. Rice is always served with it, and the orthodox rice-table should be used.
CHAUD-FROID OF CHICKEN — Boil two young chickens until tender ; let them get cold and carve into neat joints, removing the skin. Make a rich cream sauce of the chicken stock, season with kitchen bouquet and sherry ; let simmer gently for an hour, and strain. Dip each piece of chicken in the sauce till entirely covered, and place on ice till quite cold. Serve with lettuce and French dressing.
Records on this page
Chicken MilaneseTurkish PilauChicken CurryChaud-Froid of Chicken