Roast Chicken, Puree de Marrons

Ingredients

• the fowls
• good sweet potatoes
• butter
• salt
• pepper

Method

1. 1

   Mash and season sweet potatoes with butter, salt, and pepper.

2. 2

   Stuff the chicken with the mixture and roast as usual.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 311. The excerpt below is the record exactly as published.

Roast chicken, puree de marrons (8 chickens and trimmings, 220 cents.) Beef and green peas, a la Turgee (2 lbs meat 22, peas 10, 32 cents.) Baked beans and pork (20 cents.) Green corn 20, tomatoes 8, squash 6, beets 4, potatoes 10 (48 cents.) Spanish puff fritters (No. 155 trebled; Sdgared, 40 orders, 45 cents.) Baked apple dumplings (30 orders, 50 cents.) Frozen buttermilk 6 qts frozen, 30 cents.) Arabian cake (2^/^ lbs 25 cents.) Apples, peaches (25 cents.) Nuts, raisins, cheese, crackers, pickles, condiments (56 cents.) Milk 36, cream 30, butter 20, bread 12, coffee, tea, sugar 20 (118 cents.) Total, $9 09; 56 persons; 16^ cents a plate. mucilaginous a nature to meet with much favor at the North. It can be bought in cans like everything else. Take one fowl, which you can chop into 18 pieces, and an equal amount of veal cut in similar pieces and fry (saute) them in the usual Creole way with oil or clear butter, with a large minced onion and a leak and piece of carrot and turnip cut in dice, and if you use green okra from the garden slice the pods crosswise and let simmer with the meat. When the contents of the saucepan begin to brown add 4 or 5 quarts of soup stock. If canned okra be used, fry the chicken and veal fir.st then put in i or 2 cans and fill up with stock ; the okra thickens the soup and the amount to be used is optional. Tie up bouquet of herb, thyme, pars- ley, one bay leaf and 6 or 8 cloves — and drop it in the soup, also a pod of red pepper minced, and salt sufficient. Boil until the pieces of chicken are tender, take out the bunch of herbs; have a small saucepan of boiled rice ready at hand, serve a spoonful of rice in each plate and fill up with soup. 1055— Red Snapper, a la Palatka 1054 — Chicken Gumbo Soup. The several sorts of gumbo soup are all named so from being made with okra pods, called gumbo in the South, and used both green and in a dried and pow- dered state called gumbo fik. This green powder, a few bay leaves and bundles of sassafras root are offered for sale by Indians in the New Orleans mar- kets and seems to constitute their entire stock in trade. Okra or gumbo, is of too First make a sauce of the head of the fish, then bake the sliced fish in it. It is a court-bouillon without wine. Split the head, put it to boil in 3 or 4 pints of water with a few green onions cut small and a pod of red pepper. When it has boiled a short time stir it about until it falls to pieces, making the liquor thick like soup. Lay the slices in a buttered pan strewed with finely minced shalots, dredge salt, scatter chopped parsley over; strain the fish sauce into the pan, bake until it is half evaporated and serve the remainder as sauce with each slice. 1056— Fried Sweet Potatoes. They can be fried raw, or Stcamed and then sliced raw and fried ; are good either way if carefully cooked in lard not too hct, but a little better if cooked be- fore frying. Cut them in slices an eighth of an inch thick and full size of the potato. Serve with fish or as a vegetable. tCo SAN I^RANCISCO HOTEL GAZETTE'S 1057— Roast Chicken, Puree de Mar- rons. TThe words mean chicken stuffed with chestnuts — mashed chestnuts — the dish in reality is chicken stuffed with sweet potatoes. Good sweet potatoes are very much like chestnuts in taste. Mash and season well with butter and salt and pepper, stuff the fowls

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