pinta of cream ; cover and boil ten minutes. Remove the
chicken and to the sauce add two amali pata of butter and the
juice of half a lemon✪ Fried Chicken with Cream Sauce. Pour thia over the chicken, aprinkle
with chopped paraley, and aerve very hot.
C
Ohicken Oroquettes
Chop and pound to a powder one cup of cold chicken — the
white meat. Seaaon with aalt, celery aalt, and cayenne. Add
one cup of thick cream aauce, or more if the thickening will
abaorb it. Set away to cool. Then ahape the chicken in the
form you wìah, roU the croquettea in fine bread crumba, then
in beaten egg, then in bread crumba, and fry in deep hot fat.
^ Ohicken Oromeskies
To a tableapoon of butter in a frying pan add a teacup of
milk thickened with a tableapoon of flour. To thia add a largo
cup of minced chicken, aeaaoned with minced muahrooma and
paraley, a teaapoon of finely minced onion, and a little aalt, and
let the whole cook up. Take alicea of a boiled ham or alicea of
uncooked bacon, roll portiona of the chicken mizture in them,
fixing each piece with a akewer or tying each about with fine
twine. Dip in a frying batter or in the white of an egg and
fry in deep hot fat. Gamiah with apriga of paraley and aerve
hot. If muahrooma are not at band, a little cataup may be uaed
inatead.
Ohicken à la Marengo
Singe, waah, and dry thoroughly two good-aized fat and
tender chickena. Cut them up aa for fricaaaee. Put the piecea
in a pan with two ouncea of butter and one gill of olive oil,
aalt, white pepper, a daah of cayenne, and a little grated nut-
meg. Fry over a briak fire until alightly brown on both aidea.
Drain off part of the fat, add a tableapoonful of chopped ahal-
Iota, one-fourth cup aliced muahrooma, and a bruised elove of
garlic. Fry three minutea longer, then atir in half a pint of
POULTRT AND GAME 188
tornato sauce, half a pint of Espagnole sauce, two wìne-glasses
of Sherry, and a little broth. Cover and let ali simmer gently
for fifteen minutes. Dish in pyramid form. Fry separately, in
yery hot sweet oil, eight eggs, a delicate brown and soft. Drain
them on cloth, place them round the chicken, and serve.
Poulade à la Boyale
Drain, singe, and bone a nice young f owl and stuff it with the
f oUowing f orcemeat : One sweetbread minced fine and rubbed
through a sieve. Two ounces of raw veal also rubbed through
a sieve, two ounces of raw ham also rubbed through a sieve, f our
mushrooms pounded weU and put through a sieve. Put aU in
a mortar and pound to a pulp. Mix with the whites of two eggs. ✪ Fried Chicken with Tomato Sauce
Page 104 · 6 recipe records on this page
Presented as published in 1902. 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
pints of cream ; cover and boil ten minutes. Remove the chicken and to the sauce add two small pats of butter and the juice of half a lemon. Pour this over the chicken, sprinkle with chopped parsley, and serve very hot.
Chicken Croquettes
Chop and pound to a powder one cup of cold chicken — the white meat. Season with salt, celery salt, and cayenne. Add one cup of thick cream sauce, or more if the thickening will absorb it. Set away to cool. Then shape the chicken in the form you wish, roll the croquettes in fine bread crumbs, then in beaten egg, then in bread crumbs, and fry in deep hot fat.
^ Chicken Cromeskies
To a tablespoon of butter in a frying pan add a teacup of
milk thickened with a tablespoon of flour. To this add a large
cup of minced chicken, seasoned with minced mushrooms and
parsley, a teaspoon of finely minced onion, and a little salt, and
let the whole cook up. Take alicea of a boiled ham or alicea of
uncooked bacon, roll portiona of the chicken mizture in them,
fixing each piece with a skewer or tying each about with fine
twine. Dip in a frying batter or in the white of an egg and
fry in deep hot fat. Garnish with sprigs of parsley and serve
hot. If mushrooms are not at hand, a little catsup may be used
instead.
Chicken à la Marengo
Singe, wash, and dry thoroughly two good-sized fat and tender chickens. Cut them up as for fricassee. Put the pieces in a pan with two ounces of butter and one gill of olive oil, salt, white pepper, a dash of cayenne, and a little grated nutmeg. Fry over a brisk fire until slightly brown on both sides. Drain off part of the fat, add a tablespoonful of chopped shal- lots, one-fourth cup sliced mushrooms, and a bruised clove of garlic. Fry three minutes longer, then stir in half a pint of
tomato sauce, half a pint of Espagnole sauce, two wine-glasses of Sherry, and a little broth. Cover and let ali simmer gently for fifteen minutes. Dish in pyramid form. Fry separately, in yery hot sweet oil, eight eggs, a delicate brown and soft. Drain them on cloth, place them round the chicken, and serve.
Poulade à la Royale
Drain, singe, and bone a nice young fowl and stuff it with the following forcemeat: One sweetbread minced fine and rubbed through a sieve. Two ounces of raw veal also rubbed through a sieve, two ounces of raw ham also rubbed through a sieve, f our mushrooms pounded weU and put through a sieve. Put aU in a mortar and pound to a pulp. Mix with the whites of two eggs.
Records on this page
Chicken CroquettesChicken à la MarengoFried Chicken with Cream SauceChicken OrmeskiesFried Chicken with Tomato SaucePoulade à la Boyale