Chicken, Celeried

Ingredients

• a few pieces of cold roast or boiled chicken
• a table-spoonful of cream
• season with pepper
• salt
• a little nutmeg
• a little celery seed

Method

1. 1

   Chop the chicken very fine.

2. 2

   To each tablespoonful of meat, allow a tablespoonful of cream; season with pepper, salt, nutmeg, and celery seed.

3. 3

   Put the cream and seasoning into a saucepan, and let it come to a boil.

4. 4

   Stir in the chicken, remove from the fire, and beat till frothy.

5. 5

   Pile strips of toast in a hollow square on a hot plate, and fill the center with the celeried chicken.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 309. The excerpt below is the record exactly as published.

Chicken, Celeried. — Take a few pieces of cold roast or boiled chicken or turkey, such as remain after the portion presentable in slices has been removed ; chop them very fine. To each table-spoonful of meat allow a table-spoonful of cream ; season with pepper, salt, a little nutmeg, and cel- ery seed, or celery salt. Put the cream and seasoning into a saucepan, and let it come to a boil. Stir in the chick- en, remove from the fire, and beat till frothy. Pile strips of toast in a hollow square on a hot plate, and fill the centre with the celeried chicken. 275 Chicken Consomme POULTRY Chicken Croquettes Chicken Consomme. — Take a 4-lb. chicken and a small knuckle of veal. Cut up the meat and the bones. Put two table-spoonfuls of butter in a soup-kettle, and .set over the fire to brown ; put in the meat, and stir for five minutes. Cover the kettle, and let simmer for half an hour. Pour in half a gallon of cold water, and let simmer slowly for two hours. Add one sliced carrot, one stalk of cel- ery, one sliced onion, a sprig of pars- ley, and a bay - leaf ; simmer one hour longer. Strain and set aside until cold. Skim off the fat and re- heat. Chicken, Creamed. — Cut one pint of cold chicken and one cupful of mushrooms into small pieces. Heat one pint of cream in a chafing-dish over the hot-water pan ; add one level table-spoonful of flour, stirred smooth in cold milk. When boiling hot, add the chicken and mushrooms ; season with salt, pepper, onion - juice, and chopped parsley. Serve at once. Chicken (Creole fashion). — Singe and clean a large fowl, wash it in cold water, drain and dry well with a clean towel. Truss it tightly as for roasting, so as to give it a plump shape. Put the chicken in a soup- kettle with I lb. of raw bacon, /4 lb. of raw, lean ham, one veal knuckle. Cover with four quarts of cold water. Put the kettle over a brisk fire, and watch for the boiling-point in order to skim then ; do this carefully. When the first scum has been re- moved put in half a glassful of cold water. Repeat three times the same operation. Season then with one teaspoonful of salt, one salt-spoonful of black pepper, four large carrots, four medium-sized white turnips, one pint of white onions, half a green pepper cut in small pieces, three medium-sized tomatoes, peeled, seeds removed, and the pulp cut in small pieces. Add a large bouquet of three sprigs of white celery without the leaves, two leeks, four sprigs of parsley, one bay-leaf, three cloves stuck in one onion, a very small branch of thyme. Cook in a covered kettle two hours after the seasoning, and then remove the fowl and the bacon. Lift up the rind of the bacon and drain in a colander. Slice it then in pieces a quarter of an inch thick, put them into a saucepan with two table-spoonfuls of butter, and brown them slightly on each side. Remove from the saucepan and place the chicken in the same gravy until brown all over. Strain one and a half quarts of the broth and add it to the chicken and the sliced bacon. Add also four levelled spoonfuls of rice well washed and drained. Cook thirty minutes in a covered saucepan. Dish up the chicken in a warm platter; arrange the rice around it, putting the sliced bacon over the rice, and the remaining half of raw, green pepper cut in small strips. Do the same thing with one raw tomato, mixing the colors. Serve at once very hot. Finish the soup with the remainder of the broth, strain it, rinse the kettle, and put the broth back into it. Cut the meat of the veal knuckle, and also the vegetables, in small dice. Put everything into the broth; add one dozen of medium - sized okras well washed and cut in small pieces. Have half a dozen large, live hard- shell crabs. Trim off the claws, and cut them across in two. Wash them well. Cook twenty-five minutes, and serve this savory soup very hot, with crabs and all. Some rice could be added to it. Chicken Croquettes. — The meat of a grown pullet, five oysters, and a sweetbread chopped fine ; a large table-spoonful of butter melted in a saucepan over a slow fire ; a table- spoonful of flour stirred to a cream in the hot butter. Add a gill of cream, and stir it five minutes. After thus stirring the meat and cream together, put in two well-beaten eggs and stir two minutes longer. Season to the taste with pepper, salt, and a little celery seed

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