Cut young chickens in small pieces
as for a fricassee, if not very young,
lay them in a buttered dripping-pan,
spread with butter, dust with salt, pep-
per, and paprika, cover with another
pan, and place in a hot oven for 20
minutes. Roll chicken in flour sea-
soned with salt, pepper and paprika,
and saute in a cast-iron saute pan in
hot salt-pork or bacon fat, or in olive
oil. Turn often until each piece is a
golden brown. Dry on thick paper,
and when cold roll each piece in waxed
paper and pack in a tin or pasteboard
box.
61
Chicken Galantine
Boil a fowl, remove skin, and cut the
meat into thin slivers. Cool, remove
fat, and boil the stock until well-re-
duced, with a seasoning of onion, pars-
ley, and celery seed. Strain and add
to 2 cups of this stock 1 tbsp. of gela-
tine softened in J^ cup of cold water.
Pour a little of this stock when slightly
cool into a bread pan ; when nearly set
lay in some of the chicken, add more
stock and chicken until the pan is
nearly full. Hard-boiled eggs, strips
of pimento or pimolas cut in slices
may be used alternately with the
chicken. Wrap the pan in a cloth wet
in ice- water, then in a thick paper, and
place the pan in the motor hamper or
basket.
62
Chicken a la King, Hot
Cover 1J/2 cups of chicken, cut in
slivers, with a French dressing for an
hour or more and drain. Cook 1 tbsp.
of shredded green pepper in 2 tbsps.
of butter, add % cup of sliced mush-
rooms and a sliced truffle. Cook a
moment and add 2 tbsps. of flour.
When boiling add % cup of milk, salt,
paprika, a dash of nutmeg, and the
chicken. Add 1 tbsp. of chopped
capers, y% cup of cream mixed with a
beaten yolk and 3 tbsps. of creamed
butter. Dust with paprika, add a
few drops of lemon juice, and turn into
the very hot thermos vacuum jar.
Cork well and place in the motor ham-
per. Fancy Rolls (page 71) should
be served with this.
63
Chicken Livers in Brown
Sauce, Hot
Make a brown sauce (2 tbsps. but-
ter, 3 of flour, browned together and 1
cup of rich stock, well seasoned), add
1 cup of cold cooked chicken livers and
hearts, cut in dice, ^ cup of sliced
mushrooms or 2 hard-boiled eggs, in
small slices, 6 stoned olives, cut in two,
salt, paprika, and 2 tbsps. of Madeira
or 1 tbsp. of any good table sauce.
Turn, very hot, into a thermos vac-
uum jar which has been scalded with
very hot water, cork at once, and pack
in the motor hamper.
64
Chicken Mousse
To 1 cup of cold boiled chicken
chopped and pounded until smooth,
add 1 tbsp. of granulated gelatine
softened in J4 cup of cold water and
dissolved in J^ cup of highly seasoned
stock. Add Yz CUP of boiled aspara-
gus tips, diced celery, or a minced
truffle, and when cool add H CUP of
whipped cream. Pack in a baking-
powder box, and when serving cut in
slices.
65
Club Sandwich de Foie Gras
Toast white bread lightly and trim
into uniform shape. Lay leaves of
lettuce on one half of the slices, spread
with thick mayonnaise, cover with a
layer of minced ham, then with a
puree of foie gras, then with a slice of
tomato thoroughly drained. Cover
with the remainder of the toast, wrap
each one in waxed paper and pack in a
tin box. The puree of foie gras is
plain pate de foie gras softened with
cream and seasoned well with paprika.
66
Crab-Flakes Savory, Hot ✪ Chicken Galantine
Page 7 · 7 recipe records on this page
Presented as published in 1915. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cut young chickens in small pieces
as for a fricassee, if not very young,
lay them in a buttered dripping-pan,
spread with butter, dust with salt, pep-
per, and paprika, cover with another
pan, and place in a hot oven for 20
minutes. Roll chicken in flour sea-
soned with salt, pepper and paprika,
and saute in a cast-iron saute pan in
hot salt-pork or bacon fat, or in olive
oil. Turn often until each piece is a
golden brown. Dry on thick paper,
and when cold roll each piece in waxed
paper and pack in a tin or pasteboard
box.
61
Chicken Galantine
Boil a fowl, remove skin, and cut the
meat into thin slivers. Cool, remove
fat, and boil the stock until well-re-
duced, with a seasoning of onion, pars-
ley, and celery seed. Strain and add
to 2 cups of this stock 1 tbsp. of gela-
tine softened in J^ cup of cold water.
Pour a little of this stock when slightly
cool into a bread pan ; when nearly set
lay in some of the chicken, add more
stock and chicken until the pan is
nearly full. Hard-boiled eggs, strips
of pimento or pimolas cut in slices
may be used alternately with the
chicken. Wrap the pan in a cloth wet
in ice- water, then in a thick paper, and
place the pan in the motor hamper or
basket.
62
Chicken a la King, Hot
Cover 1J/2 cups of chicken, cut in
slivers, with a French dressing for an
hour or more and drain. Cook 1 tbsp.
of shredded green pepper in 2 tbsps.
of butter, add % cup of sliced mush-
rooms and a sliced truffle. Cook a
moment and add 2 tbsps. of flour.
When boiling add % cup of milk, salt,
paprika, a dash of nutmeg, and the
chicken. Add 1 tbsp. of chopped
capers, y% cup of cream mixed with a
beaten yolk and 3 tbsps. of creamed
butter. Dust with paprika, add a
few drops of lemon juice, and turn into
the very hot thermos vacuum jar.
Cork well and place in the motor ham-
per. Fancy Rolls (page 71) should
be served with this.
63
Chicken Livers in Brown
Sauce, Hot
Make a brown sauce (2 tbsps. but-
ter, 3 of flour, browned together and 1
cup of rich stock, well seasoned), add
1 cup of cold cooked chicken livers and
hearts, cut in dice, ^ cup of sliced
mushrooms or 2 hard-boiled eggs, in
small slices, 6 stoned olives, cut in two,
salt, paprika, and 2 tbsps. of Madeira
or 1 tbsp. of any good table sauce.
Turn, very hot, into a thermos vac-
uum jar which has been scalded with
very hot water, cork at once, and pack
in the motor hamper.
64
Chicken Mousse
To 1 cup of cold boiled chicken
chopped and pounded until smooth,
add 1 tbsp. of granulated gelatine
softened in J4 cup of cold water and
dissolved in J^ cup of highly seasoned
stock. Add Yz CUP of boiled aspara-
gus tips, diced celery, or a minced
truffle, and when cool add H CUP of
whipped cream. Pack in a baking-
powder box, and when serving cut in
slices.
65
Club Sandwich de Foie Gras
Toast white bread lightly and trim
into uniform shape. Lay leaves of
lettuce on one half of the slices, spread
with thick mayonnaise, cover with a
layer of minced ham, then with a
puree of foie gras, then with a slice of
tomato thoroughly drained. Cover
with the remainder of the toast, wrap
each one in waxed paper and pack in a
tin box. The puree of foie gras is
plain pate de foie gras softened with
cream and seasoned well with paprika.
66
Crab-Flakes Savory, Hot