over the veal a slice of fat ham ; on this place your chick-
ens ; place hard-boiled yolks of eggs in among the chick-
en. Take half a pint of white sauce, made with butter,
flour, and milk or water; pour this over the chickens,
season with a cup of chopped mushrooms, some parsley,
pepper and sait a good pie can be made if you omit the
mushrooms and ham, but not so rich as this recipe) ;
now cover your pie with a good paste✪ Chicken Pie a la Reine, and bake for an
hour or two.
PLAIN CHICKBN PIE.
ïake two nice chickens, or more if they are small, eut
them up as for f rying, and put them in a pot to stew with
some slices of fat méat. Let them cook for half an
hour, then add a few onions and four Irish potatoes
sliced small, so that in cooking they may be thoroughly
dissolved in the gravy. Season with pepper, sait, a
little parsley, and a quarter of a pound of sweet butter.
When it is cooked well there should be gravy enough to
cover the chickens. If you want it very nice, beat up
two eggs, and stir into the stew with half a pint of
milk✪ Plain Chicken Pie. Line a five-quart pan with a crust made like soda
biscuit, only more shortening; put in the chickens and
gravy; then cover with a top crust. Bake until the
crust is done and you will hâve a good chicken pie.
CHICKBN POT PIE.
Cut up a chicken, parboil it, save the liquor it was
boiled in. Wash ont the kettle, or take another one, and
in it fry three or four slices of fat sait pork, and put
it in the bottom of the dish in whîch the pie is to be
made; then put in the chicken and the liquor, also a
LA GVI8INE CREOLE. 71
pièce of butter the size of a teacup,✪ Chicken Pot Pie and sprinkle in
some pepper ; cover with a lîght crust and bake an hour.
BONED TUBKEY.
Chop up one pound of white veal, with a pound of fat
bacon; season high with chopped mushrooms, parsley,
pepper, sait, and a bunch of sweet herbs ; when chopped
fine, pound them in a mortar or pass them through a
sausage grinder ; add to this the yolks of three eggs, and
place it by in a basin for use. Peel a pound of truffle»,
and eut up a boiled smoked tongue, a pound of fat bacon,
or a pound of calf s udder or veal. Next bone a turkey,
or two fine capons, or f owls, and draw the skin f rom the
legs and pinions inside. Take the turkey on a napkin —
it is now limp and boneless — eut slices from the thick
breast and place it on the skin where it seems to be thin,
distribute the fiesh of the f owl as evenly as you can on
the skin ; season it slightly with pepper and sait. Spread
a layer of the prepared force-meat in the basin, let it
be an inch thick; then place the cut-up tongue, bacon
and veal, lay a row of chopped truffles and a layer of the
force-meat until the skin is covered, or as f ull as it will
hold. It must be sewed up the back, the ends tied, like
a cushion, or roly-poly; to do this you must butter a
cloth and put it tightly over the turkey skin, as it will
be quite too tender fo stand the cooking, etc., unless
supported by a napkin. Tie it up tightly and place it
in a round stew-pan with the bones and any trîmmings
of veal or poultry at hand, add to it two boiled calf 's
feet, or an ounce of gélatine, two onions stuck with four
cloves, a bunch of parsley, six green onions, a bunch of
sweet basil, and a bunch of thyme, two blades of mace.
72 LA CUISINE CREOLE.
Page 30 · 3 recipe records on this page
Presented as published in 1885. 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
over the veal a slice of fat ham ; on this place your chickens ; place hard-boiled yolks of eggs in among the chicken. Take half a pint of white sauce, made with butter, flour, and milk or water; pour this over the chickens, season with a cup of chopped mushrooms, some parsley, pepper and sait a good pie can be made if you omit the mushrooms and ham, but not so rich as this recipe) ; now cover your pie with a good paste, and bake for an hour or two.
PLAIN CHICKEN PIE.
Take two nice chickens, or more if they are small, cut them up as for frying, and put them in a pot to stew with some slices of fat meat. Let them cook for half an hour, then add a few onions and four Irish potatoes sliced small, so that in cooking they may be thoroughly dissolved in the gravy. Season with pepper, sait, a little parsley, and a quarter of a pound of sweet butter. When it is cooked well there should be gravy enough to cover the chickens. If you want it very nice, beat up two eggs, and stir into the stew with half a pint of milk. Line a five-quart pan with a crust made like soda biscuit, only more shortening; put in the chickens and gravy; then cover with a top crust. Bake until the crust is done and you will have a good chicken pie.
CHICKEN POT PIE.
Cut up a chicken, parboil it, save the liquor it was boiled in. Wash out the kettle, or take another one, and in it fry three or four slices of fat sait pork, and put it in the bottom of the dish in which the pie is to be made; then put in the chicken and the liquor, also a
LA CUISINE CREOLE. 71
pièce of butter the size of a teacup, and sprinkle in some pepper ; cover with a light crust and bake an hour.
BONED TURKEY.
Chop up one pound of white veal, with a pound of fat bacon; season high with chopped mushrooms, parsley, pepper, sait, and a bunch of sweet herbs ; when chopped fine, pound them in a mortar or pass them through a sausage grinder ; add to this the yolks of three eggs, and place it by in a basin for use. Peel a pound of truffles, and cut up a boiled smoked tongue, a pound of fat bacon, or a pound of calf's udder or veal. Next bone a turkey, or two fine capons, or fowls, and draw the skin from the legs and pinions inside. Take the turkey on a napkin — it is now limp and boneless — cut slices from the thick breast and place it on the skin where it seems to be thin, distribute the flesh of the fowl as evenly as you can on the skin ; season it slightly with pepper and sait. Spread a layer of the prepared force-meat in the basin, let it be an inch thick; then place the cut-up tongue, bacon and veal, lay a row of chopped truffles and a layer of the force-meat until the skin is covered, or as full as it will hold. It must be sewed up the back, the ends tied, like a cushion, or roly-poly; to do this you must butter a cloth and put it tightly over the turkey skin, as it will be quite too tender to stand the cooking, etc., unless supported by a napkin. Tie it up tightly and place it in a round stew-pan with the bones and any trimmings of veal or poultry at hand, add to it two boiled calf's feet, or an ounce of gélatine, two onions stuck with four cloves, a bunch of parsley, six green onions, a bunch of sweet basil, and a bunch of thyme, two blades of mace.
Records on this page
Chicken Pie a la ReinePlain Chicken PieChicken Pot Pie