Sauce for Chicken Meringue
From The Chapel Hill cook book, 1935
Serves from 12 to 14.
Presented as published in 1935. 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 The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.
salt to taste. Beat egg yolks. Prepare a white sauce of the butter, flour, and cream. Pour sauce into egg yolks. Add the chicken mixture and beat thor- oughly. Serve in patty shells or on rounds of toast. This quantity serves from 4 to 6. Mrs. Ralph W. Bost. BARBECUED CHICKEN 1 young chicken about 1 scant teaspoon salt 2V2 lbs. 2 teacpoons sugar 1 cup of vinegar % stick or nearly % lb. 1 cup of water butter 1 small pod red pepper Split chicken on back and place skin up in a roaster or steamer. Sprinkle with a little flour, then salt and sugar. Cut up pepper in fine pieces over chicken. Pour water and vinegar into which butter has been melted over all. Cover and steam about 40 minutes. Take cover off and put inside oven. Baste the chicken often with the liquid or gravy in the container until all gravy is used up. The secret of good barbecued chicken is in the basting. Cook about two hours or until very dark brown. Mrs. T. J. Wilson. CHICKEN CREOLE 1 cup chopped onions 1 can tomato soup 1 clove garlic 3 cups chicken broth 4 tablespoons shortening 1 chicken, boiled and boned 2 teaspoons salt 1 package cooked spaghetti XA teaspoon cloves Parmesan cheese XA teaspoon chili powder Service Insurance and Realty Company COLLIER COBB, JR., Pres. W. DeR. SCOTT, Sec.-Treas. General Insurance Real Estate Rental Management TELEPHONE 5721 Let Us Do Your Car Needs While You Shop We Appreciate Your Business STROWD MOTOR CO. Ford Products Since 1914 The Bull's Head Bookshop You are invited to come here and browse, borrow, or buy. Ground Floor, University Library, West Door The Chapel Hill Cook Book 19 Cook the onions and garlic gently in the shortening until tender but not brown. Add the seasonings, tomato soup, and chicken broth and cook slowly for fifteen minutes. Add the chicken and spaghetti and cook slowly for another fifteen minutes. Serve with Parmesan cheese. Mrs. Guy B. Johnson. CHICKEN CROQUETTES 1 pt. chicken ground V2 cup almonds chopped 1 tablespoon chopped fine parsley 1 teaspoon salt 1 tablespoon onion juice 1 teaspoon pepper Mix with white sauce and mold into shape. Roll in cracker crumbs and eggs and fry a golden brown in deep fat. Tomato Sauce for Croquettes 1 can tomatoes (3 lbs.) IY2 tablespoons flour 1 teaspooon sugar 1 tablespoon butter 1 teaspoon salt Wine glass of vinegar 1 tablespoon Worcester- 1 clove or onion, shire sauce stalk of celery Cook slowly V2 hour. When done, add mushrooms if desired. Mrs. E. C. Branson. CHICKEN AND HAM TIMBALES 1 cup chopped chicken % cup milk (or veal) 2 teaspoons parsley 1 cup chopped ham 2 eggs 1/3 cup stale bread 2 tablespoons butter crumbs Salt and pepper Melt butter. Add crumbs and milk. Cook 5 minutes, stirring con- stantly. Add meat, parsley and slightly beaten eggs and salt. Turn into buttered molds (two-thirds full). Put in pan of hot water and cover with buttered brown paper. Bake 30 minutes in hot oven. Mrs. John M. Booker. CHICKEN MERINGUE 1 4-lb. fowl (when % cup pimento dressed) 4 well beaten eggs 2 cups bread crumbs XA cup butter or chicken 1 cup cooked rice fat 1 teaspoon salt l1^ pts. chicken broth V2 teaspoon paprika Mix all together and bake slowly one hour. Cut in squares and serve with sauce. I use a pan 9 in. x 13 in. by about 2 in. deep. Sauce % cup butter or chicken % cup cream or milk fat Vz teaspoon lemon juice V± cup flour V2 teaspoon parsley 1 pt. chicken broth Y2 lb. or a No. 2 can 2 egg yolks
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