Stuffing for Boned Braised Squab Chickens

Ingredients

• One cup ground smoked ham
• two tablespoons sherry
• pepper
• salt
• four tablespoons cream sauce
• whites of two egg
• two tablespoons bread crumbs

Method

1. 1

   Stir together the ham, sherry, pepper, salt, egg, and cream sauce, then add the bread crumbs last.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 272. The excerpt below is the record exactly as published.

pepper and salt to taste. Add two tablespoons finely chopped parsley; add some cream. When ready to serve, put the chicken in centre of the rice border and pour the sauce all over and all 186 THE SWEDISH, FRENCH around. Garnish with parsley and the legs around and a paper frill on each leg bone. Serve for lunch or dinner. Rice Border. Take one and a half cups of rice; wash well in two different hot waters, then put in a pan; add five cups hot water and some salt. Let simmer from twenty to thirty minutes slowly, then add some milk and a piece of butter. Stir until creamy. Butter a pie plate that has been decorated with Spanish pepper according to taste and sprinkle with parsley. Put a ring of the rice all around the centre of the plate, and when ready to serve, put the plate in hot water for about five to eight minutes until thoroughly hot through. Turn out and serve the fricassee in the centre of the rice with some of the sauce all around. Boned Stuffed Roast Chicken with Mushrooms a la Gimo Poulet desosse et iarci de Champignons, a la Gimo Select a young tender chicken, wash and clean well, split in the back, remove the insides, wash again, remove all the bones, care¬ fully separate meat and skin; take the meat from chicken (the white and dark), beating it with the back of a knife flat; put on top of the skin, spread it neatly, sprinkle with pepper and salt, spread with a nice chicken mousse (a little Spanish pepper if at hand can be put into the chicken). Roll about five inches around and two inches in thickness, tie with about four to five strings around so it will remain in its shape; spread with good butter; sprinkle with pepper and salt; put in a roasting pan; braise in oven about thirty to forty-five minutes — basting it again and again. When done, carve in thin slices, and dish up one slice resting on top of another. Serve in a crown style on a green or spinach foundation with the champignon sauce in the centre. Garnish with cress or parsley. Entree for dinner. Chicken Legs ( Cuisses de Poulets ) a la Dauphine Cut off chicken legs, and also second joints. Boil with water, carrots, and onions, well covered, until nice and tender; leave in the broth until cold. Take out and put on a linen cloth to dry. Remove the thick part of the bone. Press the legs flat; the second joint shape the same as the leg, leav¬ ing a small piece of bone at the narrow part forming a cutlet. Make a very thick cream sauce; flavor with sherry, pepper, and salt; spread quarter inch thick all around. Put the cutlet on an oiled paper; when the sauce is cold, dip in egg and bread crumbs and fry in very hot deep fat. Arrange in a crown on a platter AMERICAN COOK BOOK on a paper doily; garnish with parsley and a paper frill on the bone with string beans in the centre for dinner or luncheon. Chicken a la King ( Poulet a la Roi ) Cook a chicken in water with carrots, onions, pepper, and salt, until tender; leave in the juice until cold. Take breast of the chicken and cut in large square pieces. If the meat is very white the second joints also can be used. Prepare one pound of mush¬ rooms; cook them in water, sherry, pepper, and salt, for fifteen minutes. Take out the largest mushroom and glaze, for decora¬ tion; the rest of the mushrooms mix with the chicken; shred Spanish pepper in long threads; stone olives and stuff with little chopped chicken; leave on a platter to get warm. When ready to serve, make a rich sauce from the mushroom juice, milk, butter, and flour; add the chicken, olives, mushrooms, and shredded Spanish pepper to the sauce; flavor with sherry. Serve inside a border of rice, decorated with Spanish pepper, the olives, and mush¬ rooms all around. The chicken can also be served on a platter with spoonfuls of rice around. Stuffed Legs of Chicken a la Jardiniere Cuisses de Poulet farcies a la Jardiniere When the breast of a chicken has been used and if chicken legs are at hand, this will make a beautiful entree for the coming meal. Take the small chicken legs, remove the skin and the heavy part of the bone, leaving the bone about one and a half inches long at the pointed end of the cutlet; make a slash in the chicken leg on the top then stuff with the chicken mousse, showing the mousse on top with the meat of the chicken leg all around ; sprinkle some truffle on top of the mousse; put on a buttered pan and cook in oven with some sherry, pepper, and salt, from ten to fifteen minutes — well covered. When done, glaze with a thin brown glaze, with the chicken mousse and truffles showing through. Decorate with a strip of white cream sauce all around between the chicken and the mousse. Serve on a decorated foundation of spinach or hominy with mushroom sauce or green vegetables in the centre. Entree for dinner or luncheon. Boned Braised Squab Chickens with Ham Poulette desosse et braise, au Jambon Split the chicken and bone, not the leg and wing. Stuff with ham stuffing; tie up nice and plump; put in a pan with sherry, little water, onion, butter, pepper, and salt and braise for half hour — basting it now and then during the time. When done, glaze with THE SWEDISH, FRENCH, AMERICAN COOK BOOK 187 a brown glaze. If the chickens are small, cut in halves lengthwise; if large, carve thick slices. Serve on a platter with watercress in the centre. Put a paper frill on each leg bone and serve with the gravy from the pan all around the platter. Stuffing. One cup ground smoked ham, two tablespoons sherry, pepper, salt, four tablespoons cream sauce, whites of two egg, two tablespoons bread crumbs

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