Chicken Maitre d'Hôtel

Ingredients

• a tablespoonful of butter
• salt
• paprika
• the juice of a lemon
• a little parsley or watercress

Method

1. 1

   In a chafing dish, heat butter, add chicken, and cook until light brown on both sides.

2. 2

   Season with salt and paprika, squeeze lemon juice over, add parsley or watercress, and serve.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 40. The excerpt below is the record exactly as published.

a tablespoonful of butter. Pour into a deep baking dish and cover with a crust of biscuit dough, rolled thin. Bake twenty minutes in a hot oven. AUGUST 19TH "How my cheeks grew red as tomatoes." — ^Rob- ert B&owNmo ("A Likeness")- CUT large, fair tomatoes in rather thick slices; do not peel, as the skin is needed to preserve the shape of the slices. Season with salt and pep- per, dip in beaten eggs and cracker crumbs and fry in butter, turning till brown on both sides. Lift carefully on to a hot platter, stir into the pan a scant tablespoonful of browned flour and three or four chopped olives. Pour over the tomatoes and serve. AUGUST 20TH "And one day my wife spied him with his mouth smeared all over with our jam-pudding." — ^Thack- ERAY ("Contributions to Punch"). SPREAD slices of bread from which the crusts have been cut, with plenty of butter and jam. Put them in a buttered pudding dish and cover with a 145 custard, made of a quart of scalded milk, five eggs, and a teacupful of sugar. When the bread has soaked up the cus- tard put in another layer and repeat the process until the dish is full. Bake half an hour in a slow oven. Eat with lemon sauce. AUGUST 2IST ''Treat here, ye shepherds blithe I your damseb sweet, For pies and cheese-cakes are for damsels meet" —Gay. BUTTER a deep plate and cover with a plain pie crust dough; put into it a mixture made by beating together a cupful of cottage (or pot) cheese and stirring into it two tablespoon- fuls of sugar beaten up with the yolks of four eggs ; add a cupful of dried cur- rants and half a cupful of blanched and chopped almonds, and, finally, the whipped whites of the eggs. Bake in a moderate oven for twenty-five to thirty minutes. 146 AUGUST 22D ''Like a forked radish, with a head fantastically carved upon it" — ^Shakespeare ("Henry IV."). THE white leaves of chicory mixed with thin slices of young radishes and ornamented with the whole radishes as " fantastically carved " as you may choose, make a delicious mid- summer salad, dressed either with a French dressing or mayonnaise. AUGUST 23D '"Veil,' said Sam, 'this is comin' it rayther pow- erful, this is. I never heard a biled leg o' mutton called a swarry afore. I wonder wot the)r'd call a roast one.'" — Chasles Dickens ("Pickwick Papers"). REMOVE the fat from the leg of mutton to be boiled, and put it into fast boiling water. After fifteen minutes move to a place on the range where it will only simmer. Allow twelve minutes for each pound if you wish it cooked rare, fifteen minutes if well done. Serve with a white or butter sauce, to which half a cup of capers has been added, or, a very good substitute, an equal quantity of chopped gherkins. 147 AUGUST 24TH Soup, fish, — shall I have three sorts of fish? I will; they are cheap in this market."— Chables Rkade ("Peg Wofl&ngton"). THE cheap perch may be made into a tempting dish for luncheon or dinner when stewed and served with an oyster sauce. Put half a dozen perch into a kettle with half a pint of boiling water, in which has been dissolved a teaspoonful of salt. Cook five minutes. To make the sauce, heat twenty-five oys- ters in their liquor. When they begin to boil take out the oysters and skim the liquor. Add to it a cupful of sweet milk and cream, and when it boils add a table- spoonful of butter and flour rubbed to- gether. Season with salt and pepper; add the oysters, let it boil up once. Pour the sauce in a dish and add the fish. AUGUST 2STH "An exquisite and poignant sauce, for which I'll say unto my cook, 'Tnere's gold, go forth and be a knight' "—Ben Jonson ("The Mchemist"). BfiARNAISE sauce is the most delicate of poignant sauces to eat with fish or to serve with any kind of meat or fish croquettes. It is made 148 of the yolks of four eggs, four table- spoonfuls of butter, half a teaspoonful of vinegar, a dash of cayenne pepper, three teaspoonfuls of lemon juice and one of tarragon vinegar, one teaspoonful of onion juice, one of chopped parsley and one of capers. Stir the butter in a hot cup until creamy; add the beaten yolks of the eggs. Then add all the other ingredients, except the parsley and capers, and beat again. Cook over boil- ing water for three minutes, stirring constantly; add the parsley and capers, and serve at once. AUGUST 26th ''Miss Barker, in her former sphere, had, I dare say, been made acquainted with the beverage they call cherry-brandy." — ^Mss. Gaskell (" CraiSord"). THE wild cherries are used for the cherry brandy or "cherry bounce" so familiar to readers of English novels. Wash the cherries; crush them slightly, and allow five table- spocHifuls of sugar to each quart jar; when the cherries and sugar are well mixed in the jars, pour in as much good brandy as will percolate through the spaces not filled by the fruit. Renew as it becomes absorbed, until the liquor 149 stands on top. Screw on the covers and leave for four months. Then turn the contents into a bowl; crush with a po- tato masher. Excellent for coughs and to serve as an after-dinner liqueur. AUGUST 27TH "My wife desired some damsonsi and made me climb." — ^Shakespeare ("Hemy IV."). DAMSONS should be either scalded and the skins removed or pricked in many places with a large needle. Weigh the fruit and allow to each pound three-quarters of a pound of sugar. Make a syrup by adding a cupful of water to each pound of sugar, and let it come to the boiling point. When it boils, skim it till clear and put in the plums a few at a time. When they are soft, lift them carefully into jars and let the syrup simmer gently for three-quarters of an hour, or until it has thickened to sufficient richness. ISO AUGUST 28th "She sat down in solitude to cold tea and the drum-sticks of the chicken." — ^Mss. Gaskell ("Wives and Daughters"). FOR chicken maitre d'hotel put into the chafing dish a tablespoon- ful of butter, and when hot add the chicken; cook until a light brown on each side ; season with salt and paprika ; squeeze over the meat the juice of a lemon ; add a little parsley or watercress

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