Singe, wash, and clean the chicken well, cook it until tender in
hot water sufficient to cover it, pepper, salt, onions, and carrots and
leave it in the juice until cold. Make an aspic from the broth
the chicken has cooked in and flavor it with some tomato juice.
Glaze an oblong mould with the aspic and decorate the bottom of
the mould with whipped cream and truffles and all around thi
sides of the mould decorate with asparagus and in between each
asparagus put a strip of Spanish pepper. Slice the chicken in thin
slices and put it in the mould, one piece resting on top of the other.
Fill it with aspic the height of the chicken; chop the rest of
the chicken and also some asparagus and mix it together. Put it
in a saucepan and add to one cup of the mixture three spoons of
dissolved Cox’s gelatine✪ Chicken in Galantine with Asparagus a la Ericsson Hammond, three spoons of whipped cream; fill the
mould, and all around the edges between the chicken and the as¬
paragus fill with aspic. Leave on ice until ready to serve, then
turn out and decorate all around with lettuce and tomato. Garnish
with parsley. Serve as a salad or as a cold dish with Aurorian sauce.
Cutlet of Wild Duck in Pastry a la Barnegat
Cdtelette de Canard sauvage en Patisserie a la Barnegat
When the breast of the duck has been used the previous day
and the dark meat is left, this makes a beautiful entree for lunch
or dinner. Cut off together the second joint and leg and with all
the other bones put them in a saucepan with sufficient water to
cover them, pepper, salt, onions, carrots, and one cup of red wine if
118 MRS. ERICSSON HAMMOND’S BOOK BOOK
such is at hand. Let it stew until nice and tender, time according
to the age of the duck. Leave in the juice until cold and when cold
take out, remove the skin and the bone from the second joint,
leaving the leg bone in for the frill; leave it on a broiler to drain.
Roll out puff paste very thin and cut pieces of it; roll it around the
meat of duck; fasten it together with yolks of eggs, leaving the bone
showing out from the pastry, shaping it in the form of a cutlet.
Put it on a buttered pan in the oven to bake until the pastry is
baked and brown; when baked brush them over with yolks of
eggs that have been mixed with a little milk. Arrange them
according to the number of the cutlets in a row or a ring, and
garnish with Macedoine vegetables around or in the center. Serve
with hot currant jelly sauce✪ Cutlet of Wild Duck in Pastry a la Barnegat [see recipe on page 314 in my large
book, “The Swedish, French, American Cook Book”].
Squabs in Pastry a la Barnegat
Pigeonneaux en Patisserie a la Barnegat
For Six Persons ✪ Squabs in Pastry a la Barnegat
Page 89 · 3 recipe records on this page
Presented as published in 1924. 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
Singe, wash, and clean the chicken well, cook it until tender in hot water sufficient to cover it, pepper, salt, onions, and carrots and leave it in the juice until cold. Make an aspic from the broth the chicken has cooked in and flavor it with some tomato juice. Glaze an oblong mould with the aspic and decorate the bottom of the mould with whipped cream and truffles and all around thi sides of the mould decorate with asparagus and in between each asparagus put a strip of Spanish pepper. Slice the chicken in thin slices and put it in the mould, one piece resting on top of the other. Fill it with aspic the height of the chicken; chop the rest of the chicken and also some asparagus and mix it together. Put it in a saucepan and add to one cup of the mixture three spoons of dissolved Cox’s gelatine, three spoons of whipped cream; fill the mould, and all around the edges between the chicken and the as¬ paragus fill with aspic. Leave on ice until ready to serve, then turn out and decorate all around with lettuce and tomato. Garnish with parsley. Serve as a salad or as a cold dish with Aurorian sauce.
Cutlet of Wild Duck in Pastry a la Barnegat
Côtelette de Canard sauvage en Patisserie a la Barnegat
When the breast of the duck has been used the previous day and the dark meat is left, this makes a beautiful entree for lunch or dinner. Cut off together the second joint and leg and with all the other bones put them in a saucepan with sufficient water to cover them, pepper, salt, onions, carrots, and one cup of red wine if
such is at hand. Let it stew until nice and tender, time according to the age of the duck. Leave in the juice until cold and when cold take out, remove the skin and the bone from the second joint, leaving the leg bone in for the frill; leave it on a broiler to drain. Roll out puff paste very thin and cut pieces of it; roll it around the meat of duck; fasten it together with yolks of eggs, leaving the bone showing out from the pastry, shaping it in the form of a cutlet. Put it on a buttered pan in the oven to bake until the pastry is baked and brown; when baked brush them over with yolks of eggs that have been mixed with a little milk. Arrange them according to the number of the cutlets in a row or a ring, and garnish with Macedoine vegetables around or in the center. Serve with hot currant jelly sauce [see recipe on page 314 in my large book, “The Swedish, French, American Cook Book”].
Squabs in Pastry a la Barnegat
Pigeonneaux en Patisserie a la Barnegat For Six Persons
Records on this page
Chicken in Galantine with Asparagus a la Ericsson HammondCutlet of Wild Duck in Pastry a la BarnegatSquabs in Pastry a la Barnegat