Chicken With Spaghetti

Ingredients

• Prepare and truss a young chicken
• two tablespoons olive oil
• a cup of white wine
• a cup of bouillon
• salt to taste
• cayenne to taste
• one spoon of dried mushrooms
• one-half can of mushrooms
• about a pint of boiled spaghetti
• one tablespoon butter
• one tablespoon flour
• a dozen olives

Method

1. 1

   Truss chicken, place in casserole with oil, wine, bouillon, seasonings, and mushrooms.

2. 2

   Simmer, then add olives and butter-flour mixture, boil, and serve with spaghetti.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 21. The excerpt below is the record exactly as published.

salt to taste, one teaspoon Worce'stershire sauce, one-half teaspoon anchovy sauce, four drops of tabasco sauce, two- thirds tarragon vinegar, one-third ordinary vinegar. Keep in a cool place and shake well before using. Tomato Sauce for Cutlets and Croquettes. Cook one-half can tomatoes ten minutes, rub through a sieve, add one-eighth teaspoon soda, then add three tablespoons butter, two and one-half table- spoons flour that have been cooked together. Sea- son with one-fourth teaspoon salt and little pepper and chopped parsley. Bechamel Sauce. Melt two tablespoons butter, then smooth in two tablespoons flour, one-half teaspoon salt, one-half saltspoon pepper. Heat one-half pint of either veal or chicken broth, and one-half pint of milk. Add it, one-third at a time, to the smoothed butter, stirring all the time, till thick enough. LOUIS MOTRONI fTTMow All Orders promptly Ezeoited OQCQ 17i11<mA«*A Qf Original and artittic desigos Phone WEST 1284 ^OOO rililHOre Ol. Cnt Flowers FreihDaUy CHICKEN AND GAME Chicken Fricassee. Cut the chicken in pieces. Cover with water and season with salt, pepper, onion, and a little garlic. Let boil until tender. Remove the chicken to a plat- ter and take oflf fat from gravy. Take a large spoon of soup fat and when hot stir in a spoon of flour. Then stir in the chicken gravy, also a handful of parsley chopped very fine. Put chicken back into pot and let it stand till needed. Duck is nice prepared this way. Steamed Spring Chicken. Put a large slice of butter in pan, arrange chicken in halves, place at back of range to brown slowly. Cut in a little garlic, onion, celery, parsley, then sprinkle with flour and cover closely. Into the gravy stir a little beef extract. Baltimore Chicken. Cut chicken in pieces for serving, sprinkle with salt and pepper, dip in egg and cracker crumbs. Ar- range in baking pan and cook in hot oven from twenty to thirty minutes, basting with melted butter. Arrange on hot platter and pour sauce over all. The sauce may be made by pouring hot water into the baking pan after removing chicken, stirring well and then straining. '^^mSM: Gloves Cleaned, all len^hs, 5c a Pair Monthly contracts for the care of gentlemen's clothing. We have just installed the most modern plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. ^ Phone West 926. Our wagons will call. 1955 Cbeslnul St. 70 COUNCIL COOK BOOK. Chicken Casserole. Brown a roasting chicken whole in the oven for about one-half hour. Then put it into a casserole, with some butter or hot drippings, celery, young carrots, two onions, a bell pepper, and one cup soup stock. Cover and cook for about one hour. Serve on platter with some of the carrots that have been cut into fancy shapes around the chicken, and po- tatoes that have been pared into small balls and steamed. Over all pour the gravy. Chicken Country a la Solari. , Cut a chicken into eight pieces. Drop the pieces '^of chicken into some cold milk, season with salt, then dry them in flour and 4ay them in a frying pan with good butter; let them cook slowly in the oven, turning them occasionally, so that they will be nice and brown. When brown, remove them, and to the gravy add a tumbler of pure cream and some paprika ; mix well and let it cook for about ten minutes, until it gets rather thick, then strain and pour over the chicken and serve. Chicken With Spaghetti Prepare and truss a young chicken, as if for roasting. Put it in a casserole, and pour over it two tablespoons olive oil, a cup of white wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried mushrooms soaked in one cup of water and chopped fine, and one-half can of mushrooms. Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally; add a dozen olives and a W. F. ROBERTS ^'^'■^T^ " Poultry and Game in Season CHICKEN AND GAME 71 tablespoon butter, smoothed with one tablespoon flour, and bring to a boil. Remove the chicken and add about a pint of boiled spaghetti

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