Chicken Jambalaya

Ingredients

• Cut a young chicken
• two slices of onion
• one hundred California oysters
• the broth
• salt
• pepper
• juice of a lemon
• bruised clove of garlic
• chopped green pepper
• a pinch of red pepper
• two cups of rice

Method

1. 1

   Stew chicken until tender, then remove and fry with onion until light brown.

2. 2

   Return chicken and oysters to broth, season with salt, pepper, lemon juice, garlic, green pepper, and red pepper.

3. 3

   Add washed rice and cook until done.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 67. The excerpt below is the record exactly as published.

salt and pepper and keep on ice. Take fillets of sole and pound lightly SOLES with blade of knife then soak them two WITH WINE hours in beaten eggs seasoned with salt and pepper. When ready to cook roll them in bread crumbs and fry in olive oil. Take a little of that oil and put in another pan with a tablespoonful of butter and season with salt and pepper and again cook fish in this, adding half a glass of dry white wine. Sprinkle with chopped parsley and let cook five minutes. Sprinkle with Parmesan cheese and put slices of lemon around it. Serve on hot plates. Skin and remove stalks from large fresh GRILLED mushrooms and lay on a dish with a little MUSHROOMS fine olive oil, pepper, and salt, over them for one hour. Broil on a gridiron over a clear sharp fire and serve them with the following sauce: Mince the stalks or any spare pieces MUSHROOM of mushrooms fine, put in a stewpan with SAUCE a little broth, some chopped parsley, young onions, butter and the juice of a lemon, or instead of the latter the yolk of an egg beaten up in cream. Beat all together and pour around the mushrooms. 131 A FEW RARE RECIPES ITALIAN ^"* ^'^^y ^^"^ *'^^ tender part of one TL'RT\ dozen artichokes. Take one loaf of stale bread crumbs, moisten and squeeze, and add three tablespoonfuls of grated cheese, three cloves of garlic, bruised, one onion chopped fine, several sprigs of parsley chopped fine, a little celer\' and half a cup of olive oil. Mix all together thoroughly \vith plenty of pepper and salt and make into a loaf. Bake slowly forty-five minutes. OEUFS Poach eight fresh eggs then take them out AU SOLIEL ^"^ place in cold water until cool; lay them for a quarter of an hour to marinade in a glass of white wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed with equal quantities of ale and water to the consistency of double cream. Fry to light brown. EGGS WITH ^"* three cupfuls of red wine into a cas- WINE serole and add three tablespoonfuls of sugar, rind of half a lemon, raisins, and sweet almonds, blanched and chopped. When the wine boils break the eggs into it as in poaching eggs. Let them cook well and then put in serving dish. Add one tablespoonful of flour to the wine and cook to a cream then pour over the eggs, ITALIAN Soak two level teacups of rice. Mash two RISOTTO cloves of garlic and mix with a little minced parsley. Soak a dozen dried mush- rooms in a little water until soft, then chop fine and drain. Cover the bottom of a saucepan with olive oil, place over the fire until quite hot, then put in the garlic, parsley, and mush- rooms, add half a can of tomatoes and cook half an hour. Drain the rice and put in a saucepan, adding a little broth, half a cup at a time, to keep from burning, and add, stirring con- stantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese. SCALLOPS OF Parboil the sweetbreads and then glaze in SWEETBREAD reduced Allcmande sauce. Dip in bread crumbs and fry in butter until a light brown. When done dish in close order and fill center with Toulouse Ragout, as follows: TOULOUSE Prepare half a dozen fine, large cocks- R \GOU'i' ^ combs, two dozen bulton mushrooms, small pieces of sweetbreads and a proportionate quantity of truffles. Place all in a stcwpan and add a small ladleful of drawn butter sauce, and the juice of a lemon. Cook a few minutes. 132 A FEW RARE RECIPES Soak kidney lamb chops in the follow- LAMB CHOPS ing mixture for twelve hours and then MARINADE broil: Four tablespoonfuls olive oil, one tablespoonful tarragon vinegar, one small sliced onion, one mashed clove of garlic, one broken up bay leaf, twelve whole black peppers, six cloves, one saltspoon of salt, two teaspoon- fuls dried thyme, strips of parsley and lemon peel. Cut up a chicken and boil until tender. SPANISH Cut up and fry in chicken fat two onions, CHICKEN PIE two green peppers, stirring in one and one-half tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in two dozen ripe olives with a small clove of garlic, mashed. Grate seven large ears of corn, season with salt and put a layer in a greased baking pan, then chicken, then the other ingredients, with a little of the gravy. Stir all together and bake until brown. Cut a young chicken into small pieces CHICKEN and stew until tender, having the meat cov- JAMBALAYA ered with the broth when done. Remove the meat, drain and fry to light brown with two slices of onion. Put in the chicken, onion, and one hundred California oysters, back into the broth and season with salt, pepper, juice of a lemon, bruised clove of garlic, chopped green pepper, and a pinch of red pepper. Let all come to a boil. Wash and dry two cups of rice

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