Soak a pint of small white beans in water for twenty-four
hours. Three hours before dinner drain and put them into
a large casserole with a pound of sliced salt pork, a table-
spoon of tomato conserve, half a chopped onion, a kitchen
bouquet, salt and pepper, and cover with cold water. Dis-
joint a roasting chicken and brown the pieces in a large
spoonful of lard with three chopped onions and a shallot✪ Chicken Cassoulet—Old French.
Transfer to the casserole and make a sauce by adding a
dessertspoon of flour and half a cup of water to the hot lard.
Pour over the chicken, cover tightly, and cook in a mod-
erate oven until chicken and beans are tender.
358. CHICKEN— GUATEMALAN
Make a stuffing as follows : Chop a pound of fresh boiled
pork fine. Fry a chopped onion, a bit of garlic and a large
tomato in a tablespoon of color (No. 119). Season with
salt, pepper, nutmeg and cinnamon and add the pork, three
tablespoons of chopped pickles, two dozen raisins✪ Chicken—Guatemalan and
chopped almonds. Mix well and stuff the chicken ; then
MEAT, POULTRY AND GAME 101
smear its breast with butter and bake in rather a slow
oven, basting occasionally with soup stock, until tender,
and a uniform brown.
359. CHICKEN— HAWAIIAN
Cut up a fat young fowl, cover well with water and stew
until tender. Add a pint of boiled luau (the leaves of the
taro), and simmer for five minutes. (Spinach, which has
been boiled for five minutes and drained, is an excellent
substitute). Prepare the cream of a cocoanut (No. 118) ;
add it to the chicken, season with salt✪ Chicken Hawaiian and paprika and heat
thoroughly, without boiling. The gravy can be thickened
with roux (No. 137), before adding the cream.
360. CHICKEN CURRY— HINDUSTAN
Cover a plump young fowl with water, boil until tender,
strain and cut up. Use the broth for the curry sauce✪ Chicken Curry—Hindustan (No.
124) ; add the chicken to it and heat in a double boiler,
being careful not to let it boil. Serve with rice, boiled dry,
and chutney, sliced lemon, cocoanut, anchovies, thin slices
of crisp bacon or ham and Bombay duck, baked quite crisp.
361. CHICKENS EN PAPILLOTTE
Cut three squab chickens in halves. Oil six large circles
of strong white paper, or use Soyer bags of a suitable size.
Place a piece of chicken on a thin slice of ham, cover with
cream sauce (No. 123), with a few mushrooms and sliced
truffles in it, or green peas✪ Chicken en Papillotte. Fold the paper over and fasten
tightly ; place on a rack in a baking pan and cook in a mod-
erate oven about half an hour. Serve in the paper.
362. CHICKEN PICANTE— PERUVIAN
Cut up a fowl in rather small pieces and stew until
nearly tender ; add four medium-sized potatoes, cut in halves,
and boil twenty minutes more. Half an hour before serv-
ing fry two chopped onions in two tablespoons of lard ; add
the pulp of six chile peppers, prepared as in No. 116. Bring
to a boil, add two tablespoons of olive oil and, when very
hot, a cupful of dairy cheese chopped✪ Chicken Picante—Peruvian. Stir until the cheese
is melted, then pour over the chicken and bring all to a
boil, being careful not to let it burn.
102 MEAT, POULTRY AND GAME
363. CHICKEN PILAF— PERSIAN ✪ Chicken Pilaf—Persian
Page 55 · 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
Soak a pint of small white beans in water for twenty-four hours. Three hours before dinner drain and put them into a large casserole with a pound of sliced salt pork, a tablespoon of tomato conserve, half a chopped onion, a kitchen bouquet, salt and pepper, and cover with cold water. Disjoint a roasting chicken and brown the pieces in a large spoonful of lard with three chopped onions and a shallot. Transfer to the casserole and make a sauce by adding a dessertspoon of flour and half a cup of water to the hot lard. Pour over the chicken, cover tightly, and cook in a moderate oven until chicken and beans are tender.
358. CHICKEN— GUATEMALAN
Make a stuffing as follows : Chop a pound of fresh boiled pork fine. Fry a chopped onion, a bit of garlic and a large tomato in a tablespoon of color (No. 119). Season with salt, pepper, nutmeg and cinnamon and add the pork, three tablespoons of chopped pickles, two dozen raisins and chopped almonds. Mix well and stuff the chicken ; then
smear its breast with butter and bake in rather a slow oven, basting occasionally with soup stock, until tender, and a uniform brown.
359. CHICKEN— HAWAIIAN
Cut up a fat young fowl, cover well with water and stew until tender. Add a pint of boiled luau (the leaves of the taro), and simmer for five minutes. (Spinach, which has been boiled for five minutes and drained, is an excellent substitute). Prepare the cream of a cocoanut (No. 118) ; add it to the chicken, season with salt and paprika and heat thoroughly, without boiling. The gravy can be thickened with roux (No. 137), before adding the cream.
360. CHICKEN CURRY— HINDUSTAN
Cover a plump young fowl with water, boil until tender, strain and cut up. Use the broth for the curry sauce (No. 124) ; add the chicken to it and heat in a double boiler, being careful not to let it boil. Serve with rice, boiled dry, and chutney, sliced lemon, cocoanut, anchovies, thin slices of crisp bacon or ham and Bombay duck, baked quite crisp.
361. CHICKENS EN PAPILLOTTE
Cut three squab chickens in halves. Oil six large circles of strong white paper, or use Soyer bags of a suitable size. Place a piece of chicken on a thin slice of ham, cover with cream sauce (No. 123), with a few mushrooms and sliced truffles in it, or green peas. Fold the paper over and fasten tightly ; place on a rack in a baking pan and cook in a moderate oven about half an hour. Serve in the paper.
362. CHICKEN PICANTE— PERUVIAN
Cut up a fowl in rather small pieces and stew until nearly tender ; add four medium-sized potatoes, cut in halves, and boil twenty minutes more. Half an hour before serving fry two chopped onions in two tablespoons of lard ; add the pulp of six chile peppers, prepared as in No. 116. Bring to a boil, add two tablespoons of olive oil and, when very hot, a cupful of dairy cheese chopped. Stir until the cheese is melted, then pour over the chicken and bring all to a boil, being careful not to let it burn.
363. CHICKEN PILAF— PERSIAN
Records on this page
Chicken Cassoulet—Old FrenchChicken—GuatemalanChicken HawaiianChicken Curry—HindustanChicken en PapillotteChicken Picante—PeruvianChicken Pilaf—Persian