Pressed Chicken
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 101. The excerpt below is the record exactly as published.
vinegar, whites and shells of 3 eggs, 6 whole cloves, 1 teaspoon pep- per, juice of 1 lemon ; salt to taste. Put soup in saucepan with the wine, gelatine, vinegar, cloves, rind and juice of the lemon, add salt, pepper, the egg shells, lastly stir in the well-beaten whites of the eggs. Boil 20 minutes over a brisk fire. Let it settle 5 min- utes and strain through flannel bag. Mushroom Timbales. Beat 6 eggs very light. Add 1 scant teaspoon of salt, some minced onion, pepper, 1 teaspoon of parsley chopped fine, ^ cup of cream. Butter molds, lay mushrooms in bottom, fill 2-3 full of egg mixture. Set molds in blazer in boiling water. Cook centers firm, turn out on hot platter. Serve with tomato sauce and mush- rooms. Chicken Cutlets. Make a sauce with 2 tablespoons of butter, 3 tablespoons of flour and 1 cup of rich milk; put in saucepan, season with lemon juice or a dash of onion, parsley, pepper and salt. When it boils add 1 pint of choked chicken cut fine or % pint of chicken and ^ pint of veal. Spread on dish. When cold shape into cutlets, roll in 172 KENTUCKY RECEIPT BOOK. beaten egg and cracker crumbs; fry in hot lard. Serve with Bechamel or champignon sauce and French peas. Pressed Ohicken. Put 1 large chicken in pot, cover with cold water and cook thoroughly done. Also prepare a cooked mayonnaise dressing with yolks of 2 eggs, salad oil and vinegar. Set both aside until next day. Reserve the broth from chicken for the aspic jelly. Take breast of the chicken and run through meat grinder. Add 1-3 as much crisp celery as there is meat; also put through grinder, then mix chicken and the celery with the cooked dressing and add 1 tablespoon gelatine dissolved in some of the broth. The chicken may be put in fancy mold to cool. Skim grease from broth and put in porcelain kettle, adding 1 pint bouillon, white of 1 egg slightly frothed, salt and cayenne pepper. Boil until clear, then strain and add 2 heaping tablespoons of dissolved gelatine. Pour jelly in bot- tom of mold. When it stiffens carefully place in the chicken and fill up mold with the jelly. It may be decorated with hard-boiled eggs cut in slices and sprigs of parsley. Set on ice to congeal. Serve on a flat batter. Quick Aspic Jelly. Pour into saucepan 1% cups of cold water, 1 tablespoon chopped celery, 1 slice of onion^ a sprig of parsley, 1 bay leaf, 3 cloves, 1 teaspoon beef extract dissolved in 1 teacup of hot water. Cover and let simmer ^ an hour, then add % box of gelatine which has been soaked in % cup cold water 1 hour. Stir until gelatine is dissolved. Season with salt and pepper, add 1 tablespoon sherry wine. A caramel may be added if a deep color is desired. Strain through double cloth, pour in a mold. If wished for garnishing put in a shallow pan to harden. Molded Chicken and Sauteme Jelly. Cover a 4-pound fowl with 2 quarts of cold water and add 4 slices of carrot, 1 onion stuck with 8 cloves, 2 stalks of celery, a bit of bay leaf, % teaspoon of peppercorns and 1 teaspoon of salt. Bring quickly to boiling point and let simmer until meat is tender. Remove meat from bones and chop fine. Reduce stock to % of a cup, cool and remove fat. Soak 1 teaspoon granulated gelatine in 1 teaspoon of cold water and dissolve in stock which has been re- heated; add to meat. Season with salt, pepper, celery salt, lemon and onion juice. Pack solidly in a slightly buttered 1-pound mold and chill. Remove from mold, cut in thin slices and arrange around Sauterne jelly. Sauteme Jelly. Soak 2 tablespoons of granulated gelatine in % cup of cold water and dissolve in 1% cups of boiling water, add 1% cups of KENTUCICY RECEIPT BOOK. 173 sauterne, 3 tablespoons of lemon juice, 3 tablespoons of sugar. Strain into a shallow pan, chill and cut in inch cubes. Aspic Jelly. Three pounds lean beef, 1 knuckle of veal, 1 slice raw ham, ^ gallon cold water, salt to taste, 1 good size onion with 8 cloves stuck in it, 3 blades of mace, 1 stalk of celery or 1 teaspoon celery seed, 2 boxes gelatine, whites of 6 eggs. Cut meat in small pieces and put in saucepan with water; simmer and remove all scum as it rises; when clear add the seasoning and simmer 5 hours; strain through cloth and set aaide to cool, then return to saucepan, add gelatine, which must have been soaked more than 1 hour in bold water; drain off water before adding, then the eggs beaten to a froth with the washed shells. When it begins to boil add % pint of sherry wine, 1 tablespoon of tarragon vinegar. When sufficiently boiled to settle it pour in 1 tablespoon of ice water and set on back of range a few minutes to clear. Strain through cloth and set aside to cool. Pressed Chicken
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