Chicken Cutlets
From Left overs, 1898
Can be served with peas or sauce Bechamel.
Presented as published in 1898. 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 Left overs (1898) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.
Chicken Cutlets Chop cold cooked chicken or turkey very fine ; to each pint allow a half can of mushrooms chopped fine. Put one tablespoonful of butter and two of flour into a saucepan, mix, and add a half pint CHICKEN-COOKED 37 of chicken stock. When smooth and thick take from the fire, add the yolks of two eggs, the chicken and mushrooms, a teaspoonful ofsalt, quarter of a teaspoon- ful of pepper, a teaspoonful of onion juice, a grating of nutmeg and a table- spoonful of chopped parsley ; stir over the fire for a moment ; turn out to cool ; when cold form into cutlet-shaped cro- quettes, dip in egg and bread crumbs, and fry in smoking hot fat. These may be served plain, with a garnish of peas, or they may be served with sauce Bechamel. Duck Bordelaise Portions of cold duck may be cut into convenient pieces, sprinkled with wine, about four tablespoonfuls to the pint, and allowed to stand while you make sauce Bordelaise. Put one tablespoonful of butter and one of flour into a saucepan ; mix, add a teaspoonful of browning or kitchen bouquet and a half pint of stock ; stir until boiling, add a tablespoonful of grated onion, a half teaspoonful of salt
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