Heap the
potatoes around the edge of the dish, garnish with parsley,
and serve.
To Remove a Fillet from a Fowl or Bird.
Draw the skin off of the breast, and then run a sharp knife
between the flesh and the ribs and breast-bone. You will ir
this way separate the two fillets from the body of the bird.
The legs and wings of the largest birds and fowl can be
boned, and stuffed with force-meat, and then prepared the
same as, and served with, the fillet. The body of the bird
can be used for soups. Fillets from all kinds of birds can
be prepared the same as those from chickens.
Chicken Fillets, Larded and Breaded.
Lard the fillets, having four fine strips of pork for each one,
and season with salt and pepper. Dip in beaten egg and in
ENTREES. 181
fine bread crumbs. Fry ten minutes in boiling fat✪ Chicken Fillets, Larded and Breaded. Serve
on a hot dish with a spoonful of Tartare sauce on each.
Chicken Fillets, Braised.
Lard the fillets as for breading. For each one lay a slice
of fat pork in the bottom of the braising pan, and on this a
very small piece of onion. Dredge the fillets well with salt,
pepper and flour, and place them on the pork and onion.
Cover the pan, and set on the stove. Cook slowly half an
hour; then add one pint of light stock or water and the
bones of one of the chickens. Cover the pan, and place in
a moderate oven for one hour, basting frequently with the
gravy. If the gravy should cook away, add a little more
stock or water, (there should be nearly a pint of it at the end
of the hour). Take up the fillets, and drain; then cover
them with soft butter, and dredge lightly with flour. Broil
till a light brown. Serve on a hot dish with the sauce poured
around. Or, they can be dressed on a mound of mashed po-
tato, with a garnish of any green vegetable at the base, the
sauce to be poured around it.
To make the sauce : Skim all the fat from the gravy in
which the fillets were cooked. Cook one table- spoonful of
butter and one heaping teaspoonful of flour together until a
]ight brown ; then add the gravy, and boil up once. Taste
to see if seasoned enough, and strain.
Chicken Fillets, Saute.
Flatten the fillets by pounding them lightly with the vege-
table masher. Season with pepper and salt, and dredge well
with flour. Put in the frying-pan one table -spoonful of but-
ter for each fillet, and when hot, put the fillets in, and cook
rather slowly twenty minutes. Brown on both sides. Take
up, and keep hot while making the sauce. If there are six
fillets, add two table -spoonfuls of butter to that remaining in
182 MISS PARLOA'S NEW COOK BOOK.
the frying-pan, and when melted, stir in one table-spoonful
of flour. Stir until it begins to brown slightly ; then slowly
add one and a half cupfuls of cold milk, stirring all the while.
Let this boil one minute. Season with salt, pepper and, if
you like, a little mustard . Fill the centre of a hot dish with
green peas or mashed potatoes, against which rest the fillets ;
and pour the sauce around. Serve very hot.
Chicken Curry. ✪ Chicken Curry
Page 85 · 2 recipe records on this page
Presented as published in 1880. 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
Heap the potatoes around the edge of the dish, garnish with parsley, and serve.
To Remove a Fillet from a Fowl or Bird.
Draw the skin off of the breast, and then run a sharp knife between the flesh and the ribs and breast-bone. You will in this way separate the two fillets from the body of the bird. The legs and wings of the largest birds and fowl can be boned, and stuffed with force-meat, and then prepared the same as, and served with, the fillet. The body of the bird can be used for soups. Fillets from all kinds of birds can be prepared the same as those from chickens.
Chicken Fillets, Larded and Breaded.
Lard the fillets, having four fine strips of pork for each one, and season with salt and pepper. Dip in beaten egg and in
fine bread crumbs. Fry ten minutes in boiling fat. Serve on a hot dish with a spoonful of Tartare sauce on each.
Chicken Fillets, Braised.
Lard the fillets as for breading. For each one lay a slice of fat pork in the bottom of the braising pan, and on this a very small piece of onion. Dredge the fillets well with salt, pepper and flour, and place them on the pork and onion. Cover the pan, and set on the stove. Cook slowly half an hour; then add one pint of light stock or water and the bones of one of the chickens. Cover the pan, and place in a moderate oven for one hour, basting frequently with the gravy. If the gravy should cook away, add a little more stock or water, (there should be nearly a pint of it at the end of the hour). Take up the fillets, and drain; then cover them with soft butter, and dredge lightly with flour. Broil till a light brown. Serve on a hot dish with the sauce poured around. Or, they can be dressed on a mound of mashed potato, with a garnish of any green vegetable at the base, the sauce to be poured around it.
To make the sauce : Skim all the fat from the gravy in which the fillets were cooked. Cook one table- spoonful of butter and one heaping teaspoonful of flour together until a ]ight brown ; then add the gravy, and boil up once. Taste to see if seasoned enough, and strain.
Chicken Fillets, Saute.
Flatten the fillets by pounding them lightly with the vegetable masher. Season with pepper and salt, and dredge well with flour. Put in the frying-pan one table -spoonful of butter for each fillet, and when hot, put the fillets in, and cook rather slowly twenty minutes. Brown on both sides. Take up, and keep hot while making the sauce. If there are six fillets, add two table -spoonfuls of butter to that remaining in
the frying-pan, and when melted, stir in one table-spoonful of flour. Stir until it begins to browna light brown; then slowly add one and a half cupfuls of cold milk, stirring all the while. Let this boil one minute. Season with salt, pepper and, if you like, a little mustard. Fill the centre of a hot dish with green peas or mashed potatoes, against which rest the fillets; and pour the sauce around. Serve very hot.icken Curry.
Records on this page
Chicken Fillets, Larded and BreadedChicken Curry