Butter well a round metal baking-dish, and put in it a
crisp round piece of toast. Place ten medium-sized
mushrooms on top and add a tablespoonful of maitre
d'hotel butter. Season with salt and pepper and a pinch
of Cayenne; add a dash of sherry wine and half a cup
of cream✪ Mushroom Under Glass to each dish. Put the glass cover on and cook
for fifteen or twenty minutes on top of the range without
removing the cover. Place the dish on a dinner plate with
a napkin on it and serve very hot.
77
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
SBC
or
LOUIS' EVERY WOMAN'S COOK BOOK
CROQUETTES OF CHICKEN ^
Cut into small dice the meat of a cooked fowl, free from
skin and gristle. Chop fine a small can of mushrooms,
two truffles, and a small onion. Fry the onion in two
ounces of butter, add two tablespoonfuls of flour, moisten
it with a pint of chicken stock in which the fowl was
cooked, then add some of the juice of the canned mush-
rooms and cook together to obtain a thick sauce. Put
in the chicken, mushrooms, and truffle, and let it simmer
for a few minutes; then add the yolks of three eggs
mixed with one-half a gill of cream, salt, pepper, nutmeg,
and a teaspoonful of chopped parsley✪ Croquettes of Chicken, and after two
minutes' more cooking remove from the fire and spread
on a large platter to cool off. When cold form croquettes
of it, pyramid shape, roll in flour, egg, and bread-crumbs,
and fry in deep fat to a nice golden colour. Serve on a
napkin, or with some garnishing of vegetables like peas
or asparagus tips.
This recipe should make from twelve to fifteen cro-
quettes.
CROQUETTES OF SWEETBREAD <&
Cook three pah's of parboiled sweetbreads in chicken stock
for twenty-five minutes, take them out of the liquid to
cool off; then cut them into small dice and prepare the
same way as for the previous recipe, using the stock
in which the sweetbreads were cooked for the sauce.
Fresh mushrooms may be used in place of canned.
Make the croquettes cutlet shape or a flat oblong.
EPIGRAMMES OF SWEETBREAD ^5
Split in two, two pairs of medium-sized parboiled
sweetbreads, so as to obtain eight pieces; trim them to
a flat oblong shape. Fry in butter on both sides for five
minutes. Cool them off. Chop finely three medium-
sized fresh mushrooms, previously cooked, also a truffle.
Put them in one pint of Allemande Sauce, add two table-
spoonfuls of sherry wine, and reduce the sauce on the
fire to more than ordinary thickness. When cold wrap
78
I LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
it around the pieces of sweetbread, dip them in flour,
egg, and bread crumbs, and fry in deep fat. Drain well.
Serve with mushroom sauce or a garnishing of vegetables.
TERRAPIN MARYLAND^
Page 42 · 2 recipe records on this page
Presented as published in 1910. 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
Butter well a round metal baking-dish, and put in it a crisp round piece of toast. Place ten medium-sized mushrooms on top and add a tablespoonful of maitre d'hotel butter. Season with salt and pepper and a pinch of Cayenne; add a dash of sherry wine and half a cup of cream to each dish. Put the glass cover on and cook for fifteen or twenty minutes on top of the range without removing the cover. Place the dish on a dinner plate with a napkin on it and serve very hot.
When Served.
Guests.
Remarks.
SBC
or
CROQUETTES OF CHICKEN ^
Cut into small dice the meat of a cooked fowl, free from skin and gristle. Chop fine a small can of mushrooms, two truffles, and a small onion. Fry the onion in two ounces of butter, add two tablespoonfuls of flour, moisten it with a pint of chicken stock in which the fowl was cooked, then add some of the juice of the canned mushrooms and cook together to obtain a thick sauce. Put in the chicken, mushrooms, and truffle, and let it simmer for a few minutes; then add the yolks of three eggs mixed with one-half a gill of cream, salt, pepper, nutmeg, and a teaspoonful of chopped parsley, and after two minutes' more cooking remove from the fire and spread on a large platter to cool off. When cold form croquettes of it, pyramid shape, roll in flour, egg, and bread-crumbs, and fry in deep fat to a nice golden colour. Serve on a napkin, or with some garnishing of vegetables like peas or asparagus tips.
This recipe should make from twelve to fifteen croquettes.
CROQUETTES OF SWEETBREAD Cook three pairs of parboiled sweetbreads in chicken stock for twenty-five minutes, take them out of the liquid to cool off; then cut them into small dice and prepare the same way as for the previous recipe, using the stock in which the sweetbreads were cooked for the sauce. Fresh mushrooms may be used in place of canned. Make the croquettes cutlet shape or a flat oblong.
EPIGRAMMES OF SWEETBREAD ^5 Split in two, two pairs of medium-sized parboiled sweetbreads, so as to obtain eight pieces; trim them to a flat oblong shape. Fry in butter on both sides for five minutes. Cool them off. Chop finely three mediumsized fresh mushrooms, previously cooked, also a truffle. Put them in one pint of Allemande Sauce, add two tablespoonfuls of sherry wine, and reduce the sauce on the fire to more than ordinary thickness. When cold wrap
When Served.
Guests.
Remarks.
it around the pieces of sweetbread, dip them in flour, egg, and bread crumbs, and fry in deep fat. Drain well. Serve with mushroom sauce or a garnishing of vegetables.
TERRAPIN MARYLAND^
Records on this page
Mushroom Under GlassCroquettes of Chicken