San Francisco Chicken Cutlets

Ingredients

• several chickens or a turkey
• the yolks of two hard-boiled eggs
• a half-cup of boiled chestnuts
• a tiny bit of nutmeg
• a teaspoonf ul of roasted ' powdered parsley
• the grated juice of a shalot
• two drops of essence of celery
• salt to taste
• pepper to taste
• enough rich fresh cream to bind all together
• a liberal lump of fresh butter

Method

1. 1

   Mince the chicken or turkey, adding yolks, chestnuts, bread crumbs, nutmeg, parsley, shallot juice, essence of celery, salt, and pepper.

2. 2

   Bind with cream, spread on chicken breasts, dot with tongue, ham, and truffles.

3. 3

   Stew in butter and broth until hot.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 65. The excerpt below is the record exactly as published.

SAN FRANCISCO CHICKEN CUTLETS. Cut the breasts and white meat from several chickens or a turkey, reserving as many breasts as you wish for cutlets. With the remainder make a mince, adding The Complete Cook Book. 139 to it the yolks of two hard-boiled eggs, a half-cup of boiled chestnuts and some finely rolled bread crumbs. Pound this to a paste in a mortar, and then press through a colander. Flavor with a tiny bit of nutmeg, a teaspoonf ul of roasted ' powdered parsley, the grated juice of a shalot, two drops of essence of celery, salt and pepper to taste. Add enough rich fresh cream to bind all together, then with a broad bladed knife spread the mince smoothly, evenly and fully half an inch thick upon the chicken breasts. Have ready an equal quan- tity of tongue, ham and truffles cut into tiny rounds, with which dot the chicken breast. Place in a chafing dish, leaving quite a space between each one. Put in a liberal lump of fresh butter, and stew slowly, adding enough chicken broth to keep from burning. Serve very hot, surrounded by parsley, dotted with truffles and roasted chestnuts. This was give me by a noted housekeeper of the "Golden Gate City." SWEETBEEAD CUTLETS. Put one pair of heart sweetbreads in cold water; re- move the pips and membranes. Parboil them in boil- ing salted water with one tablespoonful of lemon juice twenty minutes, and plunge at once in cold water. Skin and chop them very fine with a silver knife. Add the yolks of two raw eggs, six or eight mushrooms chopped very fine, a few drops of onion juice, one tablespoonful of chopped parsley and pepper and salt to taste

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