Chicken a la Dreux
From 365 tasty dishes, 1906
If fresh red peppers are not available, use a can of Spanish pimientos.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 tasty dishes (1906), page 48. The excerpt below is the record exactly as published.
Chicken a la Dreux. For each pint of cold boiled chicken freed from skin and fat and cut very fine allow i tablespoonful of butter, a tablespoonfuls of flour, I cupful of chicken broth, J^ of a cup- ful of finely-chopped mushrooms, i large trufHe, chopped, 3 tablespoonfuls of Maderia, 9 tablespoonfuls of finely-chopped celery, and 174 November^ salt and pepper to taste. Make a thick sauce with the flour, butter and broth, add the chicken, seasonings, mushrooms and truffle and keep hot in the double boiler until ready to serve. Then stir in quickly the Madeira and celery and serve in small paper cases, sprinkling over the top of each ^ teaspoonful of finely-chopped sweet red pepper. If the fresh red peppers are not in market, use a can of Spanish pimientos. 6. — Panned 0}^ter8 in the Chafing-Dish. The chafing-dish seems made to order for the evening repast, and even a tyro in the art can pan oysters in it. Have them picked over, rinsed and drained beforehand. For each 25, put into the dish i tablespoonful of butter, yioiz, teaspoonful of salt and a good shake of pepper. Light the lamp and when the butter is hot add the oysters, cover for a moment or two; stir carefully until the gills ruffle and the oysters look plump, then put out the light and serve them. 7. — Deviled Salmon. Two cupfuls of cream sauce, i can of sal- mon picked fine, 3 tablespoonfuls Worcester- 176 shire sauce and the juice of a lemon. Salt and pepper as desired. Fill a baking dish, or individual baking dishes, cover the top with buttered crumbs and brown in a hot oven. 8.— Rice Mold with Maple Sugar. Wash well i cupful of rice, drop into boil- ing salted water and keep at a galloping boil until the grains are tender all through. This will take from twelve to eighteen minutes, according to the variety of rice. Drain, place in a saucepan with >^ of a cupful of milk and ^ of a cupful of cream and cook very slowly until the liquid is absorbed. Have ready a buttered mold. Fill this with the rice, tapping it sharply from time to time that the rice may settle well. Stand in the open oven for five minutes then turn out on a heated dish. Serve with an abundance of good butter and scraped maple sugar. This is an old New England dish and a very good one. 9.— Creole Rice. From a large ripe red peppers remove the veins and seeds and chop fine; peel i. large 176 Novemher^ white onion and chop fine with js( of a pound of raw, lean ham. In a kettle melt 2 table- spoonfuls of lard or butter, and when hot add the peppers, onion and ham and cook, stir- ring occasionally for ten minutes. Add i cupful of well-washed and drained rice and cook for five minutes longer, then add 3 cup- fuls of strong beef soup or broth, cover and cook slowly for half an hour. Skin and cut fine 4 large tomatoes (or take about ^ of a can), add them to the rice with i teaspoonful of salt. Cover, draw aside where the cook- ing will be slow and the rice will not stick to the bottom of the kettle. When it is tender and has absorbed all the broth, stir in with a fork I tablespoonful of butter and let it stand for five minutes longer. 10.— Fairy Pudding. Put a tumbler of firm quince jelly into a saucepan, add i cupful of boiling water, stir until the jelly is melted and the liquid at the boiling point. Add quickly to it 2 table- spoonfuls of com- starch mixed with a pinch of salt and sufficient cold water to make a thin paste, stir until clear and smooth, then draw to one side and cook slowly for ten 177 November^ minutes. Turn into a large bowl and when cold and beginning to stiffen beat long and hard with an egg beater until it is quite light, add the whipped whites of 2 eggs and con- tinue to beat until it is a feathery mass. Turn into wetted molds and set aside, serv- ing very cold with cream or a custard sauce. Any firm jelly will do but quince gives a pe- culiarly delicate flavor. II.— Friar's Omelet Add to I pint of hot strained apple sauce sufficient sugar to sweeten and 3 tablespoonfuls of butter, then set aside until cold. Add to it 5 well-beaten eggs and turn into a deep baking-dish which has been thickly greased with soft butter, then dredged with fine bread crumbs. Over the top sprinkle a thick layer of the bread crumbs and bake in a hot oven ior about half an hour. 12. — Walnut Stew. From I pint of walnut meats remove bits of shell, pour over sufficient boiling water to cover, let stand for three minutes and drain. Put into a saucepan with sufficient beef stock to cover or, if no stock is at hand, use water to 178 November^ which is added y^ ofz. teaspoonful of salt, i blade of mace, a slice of onion, a stalk of cel- ery and ^ of a bay. leaf. Boil for fifteen minutes and drain. Prepare a brown sauce by cooking together in another saucepan i tablespoonful of butter
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Cook this with the app: pantry check, scaling, and the assistant.