Chicken a la Tartare

Ingredients

• 1 broiling chicken
• 1/2 pound melted butter
• 4 sprigs parsley
• 1 small onion
• 1/2 pound mushrooms
• 1 clove of garlic
• salt and pepper
• bread crumbs

Method

1. 1

   Clean the broiler and split it in half.

2. 2

   Place it in a frying pan in which the butter has been melted.

3. 3

   Chop the parsley, onion, mushrooms and garlic and add to the butter with salt and pepper.

4. 4

   Cover the frying pan and allow the broiler to simmer for fifteen minutes, turning it occasionally so that the flavor is absorbed.

5. 5

   The chicken is then dipped in bread crumbs and broiled until well browned.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 9. The excerpt below is the record exactly as published.

r 1 pound mushrooms, cleaned 2 tablespoons butter, melted salt and pepper 1 pan cornbread (see page 31) Remove the skin and bones from the cooked chicken. Cut meat into small pieces. Make a sauce, using 2 cups of the chicken stock and thickening it with the flour. Saute the mush- rooms in the butter. Add the chicken and mush- rooms to the sauce. Cut the cornbread into 4- inch squares and split. Cover the lower halves with some of the chicken mixture. Lay on these the top crusts and cover with more of the chicken mixture. Leftover chicken and gravy may also be used in this manner. Pigeon Pie 4 squabs, parboiled rich pastry (see page 37) 3 tablespoons butter, melted 3 tablespoons flour 2 cups stock in which squabs were boiled 1 cup milk salt and pepper buttered bread crumbs Fry the parboiled squabs until they are well- browned. Line a deep casserole with rich pastry dough and place the fried squabs in the cas- serole. Blend 3 tablespoons of flour with the melted butter and slowly stir into the stock and milk. Season with salt and pepper and heat until thickened. Pour the sauce over the squabs; sprinkle buttered bread crumbs on top and place in a hot oven (450° F.) for 10 min- utes. Reduce the heat to moderate (350° to 375° F.) and continue baking for 8 to 10 min- utes, until crumbs and edges of crust are nicely browned. I went to the ribber but I didn't go to stay, But I got so drunk I couldn't get away, My marster axed we whar I'd been, And the way he hit me was a sin. Roast Squab with Rice Pilau (From the Home of Gentle Folk) 4 squabs 6 slices bacon 1 onion % cup chopped celery 2 cups rice 4 cups chicken stock 4 eggs salt and pepper mustard pickle juice Dress the squabs as usual, cleaning them thoroughly. Stuff with a mixture made as fol- lows: Dice bacon and fry until crisp. Remove the bacon, and brown the chopped celery and onions in the bacon drippings. Boil the rice in the chicken stock until tender, then add the bacon, celery and onion. Beat the eggs and add them to the rice. Season with salt and pepper. Stuff the squabs with the mix- ture and make mounds of the remaining fill- ing on which to lay the squab. Bake in a hot oven for about 25 minutes, basting the squabs frequently with mustard pickle juice. Chicken a la Tartare 1 broiling chicken 1A pound melted butter 4 sprigs parsley 1 small onion % pound mushrooms 1 clove of garlic salt arid pepper bread crumbs Clean the broiler and split it in half. Place it in a frying pan in which the butter has been melted. Chop the parsley, onion, mushrooms and garlic and add to the butter with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.