CMcken Patties — Cold chicken, milk, flour,
pepper, salt and butter, puff paste✪ Chicken Patties.
Mince cold chicken, and stir it into a white
sauce, made of milk thickened with flour and
flavored with pepper, salt and butter; line small
patty pans with puff paste, bake first, and then
fill with the mixture, and set in a hot oven for a
few minutes to brown.
Fowl (to Boil) — For boiling, choose those
that are not black-legged. Pick them nicely,
singe, wash and truss them. Flour them, and
put them into boiling water. Serve with parsley
and butter, oyster, lemon, liver or celery sauce.
Fowls (Roast) — Butter, flour, gravy, lemon-
juice, sausages, bacon.
46
Poultry and Game. 47
Fowls require constant attention in dredging
and basting, and the last ten minutes let butter
rolled in flour be stuck over them in little bits,
and allowed to melt without basting. The gravy
for fowls should always be thickened, and slightly
flavored with lemon juice. Sausages or rolled
bacon should be served on the same dish, and
white mashed potatoes should always be handed
with poultry.
Chicken Cutlets (with Rice) — A teaspoon-
ful of rice, some good stock, 1 onion, salt and
pepper, some cold ham and chicken, egg, bread-
crumbs.
Boil a teacupful of rice in some good stock,
and pound it in a mortar with an onion that lias
been cooked in butter, with salt and pepper.
Pound separately in equal portions cold ham
and chicken; form this into cutlets; cover them
with egg and bread-crumbs and fry. Serve with
a sharp sauce.
Chicken a la Jardiniere — 2 young chickens,
butter, 1 onion, some savory herbs, carrots, tur-
nips, onions, beef stock, mushrooms, 2 cabbages,
some heads of asparagus, pepper, sugar.
Put two young chickens in a saucepan with
some butter, a large onion chopped up, some
savory herbs, some salt and sufficient water; the
chickens should be dropped in the mixture when
it is boiling, and left in the saucepan until the
liquid is reduced by half; cut up in good shapes
some carrots and turnips, some whole onions
skinned and blanched, and put them in a sauce-
pan with some butter, some beef stock, some
mushrooms, two very young cabbages and some
heads of asparagus; season with salt, pepper, and
a little sugar; cook very gently, and fifteen min-
utes before serving add a piece of butter kneaded
48 White Ribbon Cook Book.
with flour. Serve with vegetables well arranged
around the dish.
Chicken Rissoles — Some remnants of fowls,
ham and tongue, butter, a pinch of flour, white
pepper, salt, nutmeg, parslev, eggs, a few drops
of lemon-juice, flour, water, 3 pinches of sugar.
Page 20 · 1 recipe record on this page
Presented as published in 1894. 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
Chicken Patties — Cold chicken, milk, flour, pepper, salt and butter, puff paste.
Mince cold chicken, and stir it into a white sauce, made of milk thickened with flour and flavored with pepper, salt and butter; line small patty pans with puff paste, bake first, and then fill with the mixture, and set in a hot oven for a few minutes to brown.
Fowl (to Boil) — For boiling, choose those that are not black-legged. Pick them nicely, singe, wash and truss them. Flour them, and put them into boiling water. Serve with parsley and butter, oyster, lemon, liver or celery sauce.
Fowls (Roast) — Butter, flour, gravy, lemon juice, sausages, bacon.
Poultry and Game. 47
Fowls require constant attention in dredging and basting, and the last ten minutes let butter rolled in flour be stuck over them in little bits, and allowed to melt without basting. The gravy for fowls should always be thickened, and slightly flavored with lemon juice. Sausages or rolled bacon should be served on the same dish, and white mashed potatoes should always be handed with poultry.
Chicken Cutlets (with Rice) — A teaspoonful of rice, some good stock, 1 onion, salt and pepper, some cold ham and chicken, egg, breadcrumbs.
Boil a teacupful of rice in some good stock, and pound it in a mortar with an onion that lias been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham and chicken; form this into cutlets; cover them with egg and bread-crumbs and fry. Serve with a sharp sauce.
Chicken a la Jardiniere — 2 young chickens, butter, 1 onion, some savory herbs, carrots, turnips, onions, beef stock, mushrooms, 2 cabbages, some heads of asparagus, pepper, sugar.
Put two young chickens in a saucepan with some butter, a large onion chopped up, some savory herbs, some salt and sufficient water; the chickens should be dropped in the mixture when it is boiling, and left in the saucepan until the liquid is reduced by half; cut up in good shapes some carrots and turnips, some whole onions skinned and blanched, and put them in a saucepan with some butter, some beef stock, some mushrooms, two very young cabbages and some heads of asparagus; season with salt, pepper, and a little sugar; cook very gently, and fifteen minutes before serving add a piece of butter kneaded
48 White Ribbon Cook Book.
with flour. Serve with vegetables well arranged around the dish.
Chicken Rissoles — Some remnants of fowls, ham and tongue, butter, a pinch of flour, white pepper, salt, nutmeg, parslev, eggs, a few drops of lemon-juice, flour, water, 3 pinches of sugar.
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Chicken Patties