Chicken Ormeskies

Ingredients

• a tablespoon of butter
• a teacup of milk
• a tablespoon of flour
• a large cup of minced chicken
• a teaspoon of finely minced onion
• a little salt

Method

1. 1

   In a frying pan, melt butter and add thickened milk.

2. 2

   Add minced chicken, mushrooms, onion, and salt.

3. 3

   Cook, then roll portions in slices of ham or bacon, securing with skewers or twine.

4. 4

   Dip in batter or egg and fry in deep hot fat.

5. 5

   Garnish with parsley and serve hot.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 103. The excerpt below is the record exactly as published.

a little salt over them. Dish on a folded nap- kin, surrounded with fried parsley, and serve with a bowl of tornato sauce. Flour Batter for Marinade One-half pound sifted flour, yolks of three eggs, and cold water to desired thickness. Beat the whites of the eggs to a stiff froth and thoroughly mix with the batter. Ballottines of Lega of Fowls Cnt open eight fowls' legs, remove ali the bones Bnd sinews. Spread the meat on the table, season with pepper and salt, and place a tablespoonful of forcemeat, seasoned with herbs, in the centro of each. Sew them in an oblong or ovai shape. Place a few slices of onion, carrot, and celery in a stewpan, arrange the ballottines on them and cover with thin slices of fat bacon. Moisten them half their height with broth, cover with greased paper, place the cover od the pan, and cook them slowly in the oven for half an hour. Baste them frequently. When cooked, remove, and put them in press between two dishes until they are cold. Trim them and place in a saucepan with a little broth and cover with greased paper ; let them simmer slowly in the oven for fifteen minutes. Cover them with a glaze, dish them in a circle, with a braised lettuce between each one. Fili the centro with a jardinière of vegetables. Pour Espagnole sauce around the entrée and serve. Fried Ohicken with Oream Sauce Singe, draw, and cut two tender chickens in quarters. Crack the main bones, flatten slightly, and put in a saucepan with five ounces of melted butter, a little salt, and white pep- per. Cover, place over a brisk fire, and fry a light brown on each side. Drain off most of the butter, sprinkle with one ounce of well-sifted flour, mix weU, and add one and one-half 182 MBB. SSELT'S COOK BOOK pinta of cream ; cover and boil ten minutes. Remove the chicken and to the sauce add two amali pata of butter and the juice of half a lemon. Pour thia over the chicken, aprinkle with chopped paraley, and aerve very hot. C Ohicken Oroquettes Chop and pound to a powder one cup of cold chicken — the white meat. Seaaon with aalt, celery aalt, and cayenne. Add one cup of thick cream aauce, or more if the thickening will abaorb it. Set away to cool. Then ahape the chicken in the form you wìah, roU the croquettea in fine bread crumba, then in beaten egg, then in bread crumba, and fry in deep hot fat. ^ Ohicken Oromeskies To a tableapoon of butter in a frying pan add a teacup of milk thickened with a tableapoon of flour. To thia add a largo cup of minced chicken, aeaaoned with minced muahrooma and paraley, a teaapoon of finely minced onion

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