Waldensian cookery

—Madeleine Grill Squirrel SQUIRREL WALDENSIAN STYLE 1 dressed squirrel 1 large onion 1% can tomato paste 1 tablespoon butter 1 clove garlic 1% can whole tomatoes salt and pepper dash A-1 sauce Dash Worcestershire sauce small bay leaf about 1 cup water Cut up squirrel. Boil in water for about 20 minutes. Drain. Combine remaining ingredients, pour over squirrel and cook over low heat until done, about 14% hour. Before serving, sprinkle chopped parsley over mixture and simmer a few minutes longer. —Mrs. Humbert Leger Waldensian Cookery POULTRY CHICKEN CACCIATORA 2 small chickens about 3 pounds each, cut in serving pieces 1% cup olive oil 1 clove garlic 1% teaspoon rosemary 1% teaspoons salt 4 teaspoon pepper 6 anchovy fillets, chopped 2/3 cup wine vinegar 1 cup red Chianti or other dry red wine 3 tablespoons tomato paste 1/3 cup chicken broth or water Cook chicken, garlic and oil in skillet over a high flame for about five minutes, turning constantly. Remove garlic. Mix salt, pepper, rosemary, anchovies, vinegar and wine together. Add to chicken and simmer uncovered until liquid is reduced one third, about 10 minutes. Dissolve tomato paste in chicken broth or water and pour over chicken. Simmer covered for 20 minutes. Serve with green salad. —Mrs. Nelle Hern LOUISIANA BARBECUED CHICKEN Use from 2 to 2% pound fryers. Cut in half. Two hours before barbecueing salt and pepper, (both sides). Cook on grill over low charcoal fire, have bed of coals about 14 inches from grill. Cook about two hours, basting and turning frequently. Add charcoal as needed to maintain low even heat. Barbecue Sauce: Melt two sticks of butter. Add 3 chopped or ground medium onions, %2 head of garlic, juice from 3 lemons, 1 table- spoon Worchestershire Sauce and %4 cup Wesson oil. This makes enough sauce to baste 6 halves. —Dan Picou CHICKEN A LA KING 2 tablespoons chopped green pepper 1 cup sliced mushrooms 14 cup butter 3 tablespoons flour 2 cups milk 14 teaspoon salt few grains pepper 2% cups diced, cooked chicken 1 beaten egg yolk 2 tablespoons finely cut pimento Lightly brown green pepper and mushrooms in butter, add flour and blend. Add milk and seasonings, cook until thick stirring constantly. Add chicken, egg yolk and pimento, continue cooking 10 minutes. Serve on biscuits, hot buttered toast or in pastry shells. Serves 6. —Mrs Mary M. Garrou TAGLIARINI CON FEGATINI Narrow Noodles with Chicken Livers 34 pound chicken livers 34 pound narrow noodles 4 tablespoons olive oil 1% cups grated Italian cheese 1 large can tomatoes 1 cup cooked or canned peas 1 clove garlic, chopped salt and pepper to taste Chop livers, brown in hot oil. Add 48 POULTRY Waldensian Cookery garlic, salt, pepper and tomatoes. Cover, simmer slowly for 40 minutes. Add peas, simmer for 20 minutes longer. Cook noodles in rapidly boiling salted water, as usual. When tender, drain, arrange on heated platter and pour hot sauce over them. Sprinkle with cheese. Serve very hot. Serves 4. CHICKEN AND WINE 2 or 2% pound chicken or 8 choice pieces 34 cup flour 1 tablespoon salt % cup fat 1% teaspoon pepper 1 teaspoon paprika Clean chicken and cut in serving pieces. Mix flour, salt, pepper and paprika. Roll chicken in flour mixture, lightly brown on all sides in hot fat. Reduce heat and cook slowly about 3, hour. Pour off fat, add % cup wine and sprinkle 1%, teaspoon thyme over chicken. Cook 15 minutes more, turning pieces until chicken has absorbed the wine. 1 small can of mushrooms may be added the last 15 minutes, if desired. —Mrs. D. H. Martinat CHICKEN LOAF 3 cups diced cooked chicken 1% cups bread crumbs 5 eggs, leave out two whites for sauce chicken broth and milk enough to mix well