Browse The Gjenvick-Gjønvik Archives Home Page

CHICKEN - Recipes, Dishes and More!

BROILED CHICKEN—Spring chickens cleaned, split, the breast and backbone removed, thigh bone snapped, seasoned with salt and pepper, brushed with butter, broiled well done; served on buttered toast, garnished with lemon and watercress, using frills on leg and wing bones.

FRIED CHICKEN— Spring chickens cleaned, split down the back, breast and backbone removed, thigh bone snapped, rolled in butter, then in flour, fried in skillet with a cover on; it may also be breaded, or dipped in batter, and fried in hot fat; the first way tastes the best.

SMOTHERED CHICKEN Spring chickens split in halves, breast and backbone removed, thigh bone snapped, seasoned with salt and pepper, dipped in melted butter, rolled in flour, arranged in a baking pan with bacon fat, sliced vegetables and sweet herbs, moistened with a little chicken gravy, another pan put over as a lid, baked, basted and turned till done and brown, taken up; gravy made in the pan they were cooked in, strained, skimmed and served with the chickens.

CHICKEN CROQUETTES—Cold roast chicken cut into very small dice mixed with minced mushrooms, seasoned with lemon juice, salt and nutmeg, boiled down thick in Vélouté sauce, turned into a shallow buttered pan, smoothed with a knife, covered with buttered paper; when cold, cut into even sized pieces, formed into cone shapes, breaded, fried, served with mushroom sauce poured around and garnished with croquette frills.

MINCED CHICKEN CUTLETS, SAUCE BORDELAISE—The croquette mixture preceding with the addition of a seasoning of minced fried shallots, thyme and chopped parsley; when cold, cut into even sized pieces, shaped like small lamb chops, using a piece of macaroni to represent the bone; breaded and fried; served with Bordelaise sauce poured around, and garnished with heart shaped croûtons dipped in tomato sauce and sprinkled with chopped parsley.

FRICASSEE OF CHICKEN—Tender chickens cut into joints, seasoned with salt, pepper and lemon juice, rolled in flour, lightly fried in butter, then put into Vélouté sauce and simmered till tender; Parisienne potatoes steamed, then plunged into boiling fat and lightly browned; button mushrooms sautéed in butter; the sauce the chickens were stewed in finished with a liaison of egg yolks and cream. Served, the chicken with sauce poured over, and surrounded with alternate potatoes and mushrooms. Fricassee of chicken may also be made of boiled chickens the same way, or using cold boiled ones; the garnish may also be omitted or changed to the fancy of the cook.

CHICKEN PIE—Chickens boiled whole till tender with an onion and piece of salt pork; when done, taken up, the breasts and legs pulled off, the back bones thrown into the stock, the legs cut in halves, the under breast separated, and if the upper breast is large, cut in two, if small left whole; the pork cut into dice, the chicken then put into baking dishes with the pork, sliced hard boiled eggs, raw Parisienne potatoes and some chopped parsley; covered with a sauce made from the stock they were boiled in, reserving some of it, the pie then covered with short paste, egg washed and baked. In serving give liberally of the gravy, using the reserved sauce to replenish the pie.

CHICKEN POT PIE—Chickens boiled with salt pork and a few vegetables till tender, taken up and cut as for chicken pie preceding, put into a pan; sauce made of the stock, seasoned with salt, pepper, nutmeg, lemon juice and chopped parsley, poured over the chickens; spoonfuls of dumpling mixture dropped close together all over it; baked and served. Or the chicken when cut up, may be put into another saucepan, covered with the sauce, dumplings put all over it, lid put on, and the dumplings cooked by thus having the sauce boiled round them.

CHICKEN SAUTE WITH RISSOTO—Young chickens fried in joints, of a light color with mushrooms, taken up, gravy made in the pan they were fried in, strained over the chicken in a saûtoir, simmered till done, seasoned with salt, pepper and a glass of sherry wine. Rissoto made by cutting some ham fat into small dice and frying it with minced onion in a saûtoir, little curry powder added, then rice, moistened with white stock, lid put on and simmered till rice is well cooked, adding more stock if required. Set ved, the chicken in sauce in the center of the dish, flanked with small domes of rissoto formed by filling small molds and turning them out for each order.

SMALL CHICKEN PIES, FRENCH STYLE —Boiled tender chickens, the stock well reduced till of a full flavor, meat taken from the chickens, cut into flakes of an even size; thick sauce made of the stock, seasoned with salt, pepper, nutmeg and chopped parsley, poured to the chicken. Puff paste cut out with large circular cutter, egg washed and baked; when done the paste split, the lower half covered with the chicken meat in sauce, top put on; served surrounded with small balls of potatoes steamed, then moistened with Maitre D'Hôtel butter.

CUTLETS OF CHICKEN WITH VEGETABLES—Spring chickens should be used' boiled not quite done in white stock, then allowed to become cold, the breasts and legs then taken off, making four cutlets to each chicken, leaving the leg and wing bones a little long and scraping the same, so that it resembles a chop bone; seasoned with salt and pepper, breaded and fried; served surrounded with Julienne vegetables mixed into Hollandaise sauce.

FRIED FRICASSEE OF CHICKEN — Neat shaped pieces of cold fricasséed chicken with the sauce adhering, rolled in bread crumbs, then breaded and fried; served with a white Italian sauce poured around.

STEWED CHICKEN WITH TOMATOES—The chickens jointed, seasoned with salt and pepper, placed in a saûtoir with olive oil, parsley, some small onions and a clove of garlic, lid placed on and fried or simmered in their own steam till tender, taken up and gravy made in the saûtoir they were stewed in; served, the chicken with some gravy over it, garnished with fried slices of tomatoes sprinkled with parsley dust.

SUPREME OF CHICKEN WITH TOULOUSE RAGOUT—Breasts of young chickens that have been boiled whole, so that their shape is retained; skinned and trimmed to a pear shape, then sauteed lightly in butter, taken up and placed into a Supreme sauce and simmered gently for a few minutes; slices of cooked smoked tongue trimmed to a pear shape and heated with a little butter; served, the chicken
breast resting on a fancy croûton flanked with a slice of the tongue, Supreme sauce poured over the chicken, garnished with button mushrooms, turned truffles, cocks-combs and kernels.

SUPREME OF CHICKEN WITH RICE, SAUCE PERIGUEUX—The supreme prepared as in the preceding; served, a bed of dry boiled rice, breast of chicken masked with Supreme sauce on top, flanked with two slices of the tongue, and Périgueux sauce poured around.

STEWED CHICKEN, TURKISH STYLE—Young chickens boiled whole with a rack of mutton, (the part that is under the shoulder) in white stock; when the chicken is not quite done it is taken up and drained, placed in a saûtoir with butter and sliced onions and fried a golden color, then taken up and cut into joints, the onions removed and washed rice put into the saûtoir, moistened with the stock the chicken and mutton was boiled in, cooked till dry and tender, sauce made of the remaining stock seasoned with a little cinnamon; served, a bed of the rice, a chop and joint of the chicken resting on it, with the sauce poured over and around.

CHICKEN WITH RICE, MALTESE STYLE —Young chickens roasted whole not quite done, then jointed, then braised for a few minutes with minced onions, garlic, and a few cloves, then one part of tomato sauce and two parts of white stock is added to the chickens, and when boiled up, washed rice is added and the whole simmered till the rice is tender; served, a bed of rice with joint of chicken on top and sauce Trianon poured around.

ROAST CHICKEN, OYSTER SAUCE—Young chickens drawn, singed, washed, wiped dry, filled with a stuffing made of blanched and chopped oysters, chopped parsley, fresh bread crumbs, salt, pepper, nutmeg and a dash of anchovy essence, trussed, roasted and basted till tender; served with some of the stuffing underneath and oyster sauce poured around; made by blanching the oysters, then cutting them into neat pieces, sautéeing them with butter and fine herbs; sauce made of the liquor from the blanching, seasoned with salt, pepper and a dash of anchovy essence, the sautéed oysters and herbs then added.

STEWED CHICKEN, SPANISH STYLE —Cold boiled chicken cut into joints, seasoned with salt, pepper and mixed ground spices, sauteed in olive oil with minced shallots, garlic and chopped parsley; when colored, the surplus oil poured off, and Espagnole sauce added, simmered a few minutes; served with the sauce and garnished with slices of hard boiled (hot) eggs.

CHICKEN STUFFED WITH CHESTNUTS, MADEIRA SAUCE—Chickens drawn, singed and washed, then boiled till tender in white stock, taken up, cooled, stuffed with chestnut forcemeat, trussed, roasted quickly, being basted with butter and flour, served with a rich Madéira sauce poured around.

CHICKEN WITH CHESTNUT PUREE AND VEGETABLES—Cold roast chickens cut into joints and trimmed, bone removed and its place filled with a stiff purée of chestnuts moistened with a little cream, together with the grated rind of a lemon, the stuffed joints then dipped in limpid aspic jelly and allowed to set, then decorated with a piping of Ravigote butter; served, a cold dish covered with crisp lettuce leaves, at the ends a triangular shape of macedoine of vegetables mixed with salad cream, the chicken joints resting on the salad, and tartar sauce in the center.

ROAST CHICKEN WITH MUSHROOMS AND BREAD SAUCE—Young chickens drawn, singed, washed, trussed with slices of bacon tied over the breast, roasted and basted, and when nearly done the bacon removed and the breast browned; served with bread sauce at one end of the dish, sautéed mushrooms in sauce as a border, also a garnish of fresh crisp watercress.

CHICKENS, MARYLAND STYLE — Spring chickens singed, split down the back, the breast bone and back bone removed, left in halves for restaurant, and the leg and breast separated for hotel orders, making four portions of each chicken; seasoned with salt and pepper, dipped in beaten eggs, then fresh bread crumbs, arranged in baking pan with slices of bacon, brushed with melted butter, roasted and basted with the bacon fat till done; served, the chicken resting on a corn fritter, flanked with two slices of the bacon, and a ladle of Béchamel sauce poured around.

BOILED CHICKEN WITH SALT PORK, PARSLEY SAUCE—Small chickens about two pounds each in weight, singed, drawn, washed and put to boil with a piece of salt pork, an onion stuck with cloves, carrot and celery; when tender, taken up, the breasts and legs carefully removed, backbone and trimmings thrown back into the stock, the joints kept hot in white stock, the sauce made of the liquor they were boiled in; served, a breast or leg and under breast flanked with a slice of the pork, and the sauce poured around.

FRIED CHICKEN IN BATTER, TOMATO SAUCE — Spring chickens blanched whole, then separated (not cut) into four joints, steeped for an hour in a mixture of chopped parsley, salt, pepper, minced shallots, lemon juice and olive oil, then taken up and wiped, dipped into a batter, fried in hot fat; served with tomato sauce poured around.

HARICOT OF CHICKEN WITH VEGETABLES—Chickens singed,drawn and washed, then boiled whole with carrots, turnips and onions; when nearly done taken up and cut into joints, seasoned with salt and pepper, rolled in flour, fried a golden brown with butter, placed into a saûtoir, brown sauce made of the stock they were boiled in, strained over the fried chicken, simmered till tender, the cooked vegetables cut into large dice, mixed with cooked green peas, moistened with gravy and kept hot in it; served, the chicken in sauce surrounded with the vegetables.

BRAISED CHICKEN WITH MACARONI—Old fowls singed, drawn, washed and wiped, then steamed for an hour, taken up, cut into joints, placed in a saûtoir with vegetables and spices, moistened with Madéira sauce, lid put on, saûtoir placed in hot oven and the chicken braised till tender, then taken up into another saûtoir and the braise strained over them; macaroni in inch lengths boiled in stock with an onion; when done, drained, sprinkled with Parmesan cheese and chopped parsley; served, the chicken in sauce surrounded with the macaroni.

BROILED CHICKEN, HUNTER'S STYLE—Spring chickens singed, split down the back, backbone and breastbone removed, steeped for an hour in a mixture of olive oil, minced onions, chopped parsley, salt, pepper and lemon juice, taken up, rolled in fresh breadcrumbs, broiled well done; served with sauce Chasseur poured around, and garnished with lemon and parsley.

EPIGRAMME OF CHICKEN, TOMATO SAUCE — Young chickens singed, drawn, washed and wiped, blanched, taken up and separated into four joints, the breast and under breast seasoned with salt and pepper, then breaded, arranged in a buttered saûtoir, roasted and basted till tender and brown, the legs boned, then filled with chicken forcemeat, braised and glazed; served, a fancy croûton in center of dish with a glazed leg and browned breast resting on either side, and a rich tomato sauce poured around.

BLANCHED CHICKEN WITH VELOUTE SAUCE—Young white fleshed chickens singed, drawn, washed, trussed with a piece of butter size of an egg mixed with the juice of a lemon and a seasoning of salt and pepper in the inside of each; arranged in a saûtoir with slices of lemon and fat bacon, moistened with a little white stock, lid put on, steamed in this way till tender; served, masked with Vélouté sauce, and garnished with Hollandaise potatoes.

MATELOTE OF CHICKEN—Young chickens singed, drawn, washed, simmered for half an hour in white stock, taken up, jointed, put into Vélouté sauce with a glass of white wine, simmered till tender, then is added small white onions, balls of carrot and turnip (some use parsnip) each of which has been boiled in consomme with a pinch of sugar; served, the chicken in sauce, garnished with vegetables.

CHICKEN SAUTE WITH MUSHROOMS—Young chickens singed, drawn, washed, cut into joints, seasoned with salt and pepper, fried in oil with herbs and garlic, when brown, taken up and placed into a saûtoir, button mushrooms then fried in the oil, taken up and put with the chickens, surplus oil then poured off, flour added to the pan, stirred, moistened with chicken stock and Madéira wine, boiled up, skimmed, strained over the chickens, which are then simmered till tender; served garnished with the mushrooms (called, CHICKEN a la MARENGO).

CHICKEN STUFFED AND STEWED, SAUCE MILANAISE—Young chickens singed, drawn, washed, filled with a stuffing made of grated lean ham, chopped hard boiled eggs, fresh bread crumbs, chopped parsley, minced shallots, juice of a lemon, and a seasoning of thyme, trussed, arranged in a saûtoir, covered with white stock, lid placed on, simmered and basted till tender; served in joints with some of the stuffing underneath, and Milanaise sauce poured around.

FRIED CHICKEN WITH CUCUMBER PUREE—Spring chickens singed, split down the back, separated into four joints, backbone and breastbone removed, blanched in white stock for a few minutes, then taken up and coated with thick cucumber sauce, rolled in bread crumbs, then breaded, fried; served surrounded with a purée of cucumbers.

STEWED CHICKEN WITH DUMPLINGS—Young chickens singed, drawn, washed and jointed, arranged in saucepan with carrot, onion, celery and turnip, moistened with white stock, simmered till tender, taken up, sauce made of the stock, the vegetables rubbed through a sieve into the finished sauce, dumplings steamed; served, the chicken in center of dish, dumpling at each end, sauce poured over the whole, sprinkled with parsley dust.

FRIED CHICKEN, INDIAN STYLE—Spring chickens blanched whole, then jointed, seasoned with salt, pepper and rubbed with curry powder, fried brown in butter; served with a garnish of stewed onions.

BRAISED FILLETS OF CHICKEN, HANOVER SAUCE — Old fowls singed, drawn, washed, steamed for an hour, then cut into fillets, arranged in a saûtoir with spices and vegetables, moistened with consommé, braised till tender and the consommé has reduced to half glaze, fillets taken up into another saûtoir, the braise strained into an Hanover sauce and poured over the chicken; served with it and garnished with fancy croûtons.

CHICKEN CURRIED, WITH RICE—Young chickens singed, drawn, washed, boiled for an hour in white stock, taken up, drained, cut into joints, seasoned with salt, rolled in flour, fried brown in butter with sliced onions and a clove of garlic. chicken then taken up and placed into a saûtoir, sprinkled with curry powder and flour, shook together, moistened with the strained stock they were boiled in, simmered till tender, with the addition of a grated green apple and the juice of a lemon; served in the center of a border of dry boiled rice.

BLANQUETTE OF CHICKEN WITH TRUFFLES—Young white chickens singed, drawn, washed, arranged in a saûtoir with slices of fat bacon and some lemon juice, moistened with white stock, lid put on and simmered till tender, taken up and cut into joints, placed into another saûtoir, bacon and grease removed, Béchamel sauce then poured in, boiled up, skimmed, strained over the chickens; served with it, sprinkled with minced truffle peelings.

SPITCHCOCKED CHICKEN, CRAPAUDINE SAUCE—Spring chickens singed, split, washed, backbone and breastbone removed, trussed out like a frog, seasoned with salt and pepper, rolled in olive oil, broiled well done; served on toast with crapaudine sauce poured around, garnished with parsley and lemon.

STEWED CHICKEN WITH RICE—Young chickens singed, split, jointed, fried with olive oil in a saûtoir; when brown, surplus oil poured off, minced green peppers and onions with a clove of garlic (crushed) then added and fried a little more, lightly sprinkled with flour, shook together, moistened with consommé, lid placed on and simmered till tender and glazy, then is added some slices of pimentoes and chutney with a glass of Madéira wine, boiled up; served within a border of dry boiled rice that has been very slightly flavored and colored with curry.

STEWED CHICKEN, MEXICAN STYLE—Young chickens singed, split, jointed, fried with olive oil in a saûtoir till brown, taken up in another saûtoir, ham and garlic then fried in the oil of a light color, surplus oil poured off the onions, etcl, then moistened with equal parts of tomato and Espagnole sauces, seasoned with thyme, sage, marjoram and sweet pepper, simmered for half an hour, skimmed, strained over the chickens which are then simmered till tender; raw tomatoes peeled and the seeds removed, cut into pieces and stewed down thick with chili sauce; served, the chicken in sauce with fancy croûtons at ends of dish, garnished at the sides with the tomato and chili mixture.

BRAISED CHICKENS WITH GREEN PEPPERS—Young chickens singed, drawn, washed, filled with a stuffing made by boiling yellow corn meal with chicken stock to mush; when done, mixed with fresh grated breadcrumbs, parmesan cheese, butter, salt and pepper, trussed with slices of bacon tied over the breast, arranged in a saûtoir with onions, carrot, parsley, bay leaves, cloves and a crushed clove of garlic, moistened with consommé, braised till tender and glazy, taken up, braise strained and skimmed, then added to some Espagnole sauce containing green peppers sliced, and a seasoning of curry powder; served, the chickens in portions with stuffing underneath, sauce poured over, garnished with the peppers.

BOILED CHICKEN WITH VEGETABLES, ALLEMANDE SAUCE —.Old fowls singed, drawn, washed and trussed, put intd saucepan with carrot, celery and onions, covered with salted water, lid put on, saucepan then placed in hot oven, chickens simmered till tender (about three hours), taken up, Allemande sauce made from the remaining stock; small balls of carrot simmered in consommé till tender, a can each of lima beans and flageolets opened and washed, then mixed with the carrot balls, seasoned with salt, sugar and red pepper; served, the chicken in joints with sauce poured over, and garnished with the mixed vegetables drained out of the consommé.

BOILED LARDED CHICKEN WITH MACARONI— Old fowls singed, drawn, washed, the breasts larded, trussed, arranged in saucepan with carrot, onions and celery, covered with salted water, lid put on, simmered in hot oven till tender; a rich yellow sauce made from the reduced liquor, macaroni broken in inch lengths and boiled in salted water till done, taken up, drained, seasoned with paprika, parmesan cheese and a little of the sauce for the chickens; served, the birds in joints with the sauce poured over and sprinkled with parsley dust, garnished with the macaroni.

STEWED CHICKENS WITH ESTRAGON — Old fowls singed, drawn, jointed, washed, put into a saûtoir with some fat from the top of the stock pot, a few veal trimmings, a bunch of tarragon and some sherry wine, covered with white stock, lid put on and simmered in a hot oven till tender, then taken up into another saûtoir, the remaining stock strained, skimmed, and added to a rich Poulette sauce containing chopped tarragon leaves; served, the chicken covered with the sauce and garnished with slices of hard boiled (hot) eggs.

BRAISED CHICKENS WITH VEGETABLES —Old fowls singed, drawn, washed, the breasts larded, trussed, arranged in saucepan with some bacon trimmings, spices and vegetables, moistened with white stock and Madéira sauce in equal parts, lid put on, simmered in hot oven till tender, taken up, the braise strained and skimmed, then poured over the chickens; cans of macedoines opened and washed, then kept hot in consommé; served, the chickens in joints with the sauce over, garnished with the vegetables drained from the consommé.

BRAISED CHICKENS WITH MUSHROOMS —Old fowls prepared, bacon tied over the breast, arranged in a saûtoir with vegetables and spices, moistened with consommé, lid put on, then braised till tender and glazy, taken up, braise skimmed, strained and added to button mushrooms that have been sautéed with butter and then mixed into Béchamel sauce; served, the glazed pieces of chicken resting on neat shaped pieces of toast surrounded with the mushrooms in sauce.

CHAUDFROID OF CHICKEN—Spring chickens a pound and a half each in weight, singed, drawn, washed, trussed, wrapped in buttered paper, roasted without browning, taken up and allowed to cool in the paper, then separated into four joints, neatly trimmed; equal parts of aspic jelly and Poulette sauce made warm enough to mix, then stirred surrounded with broken ice till thick, the chicken then dipped into it, then arranged on a baking sheet to set; when set, decorate them with slices of truffles; the remaining sauce filled into timbale molds that have been lined with aspic jelly and set; served, the chicken joint resting on a croûton of aspic jelly, with the timbale turned out on the end of the chicken, the other end garnished with watercress.

CHARTREUSE OF CHICKEN WITH STRING BEANS—Cold cooked chicken three-fifths; lean cooked ham and fresh grated bread crumbs each one-fifth; the meats cut into very small squares, mixed with the crumbs together with some chopped chervil, capers and a seasoning of tarragon vinegar, salt and red pepper; moistened with stock and beaten raw eggs; filled into buttered molds within half an inch of the top, lids put on and steamed for an hour; allow them to slightly cool before turning out; served, in slices surrounded with French string beans (haricots verts) taken from the cans; washed, then heated in Vélouté sauce.

DEVILLED CHICKEN LEGS WITH BACON —Skinned tender chicken legs, scored, laid for an hour in a mixture of olive oil, Worcestershire sauce, lemon juice, red pepper and anchovy essence, then taken up and slowly broiled; served resting on a croûton, garnished with strips of bacon, and some sauce Diable.

CHICKEN FORCEMEAT — White meat of cooked chicken three parts; white bread soaked in chicken stock, then squeezed dry, one part; pounded together to a paste with two ounces of nutter to each pound of meat, seasoned with salt, pepper, nutmeg and a little lemon juice, then rubbed through a fine sieve and mixed to a stiff consistency with egg yolks and cold Vélou té sauce.

CHICKEN FORCEMEAT BALLS CURRIED, WITH RICE—Balls of the preceding forcemeat poached in a good curry sauce; served with it, being arranged on the serving dish alternately with small molds of dry boiled rice.

FILLETS OF CHICKEN WITH ASPARAGUS POINTS — Spring chickens one and a half pounds each in weight, singed, drawn, washed, boiled just done, taken up, cooled, skinned, separated into four joints neatly trimmed, reheated in a rich Villeroi sauce; served masked with it, garnished with asparagus points seasoned with butter.

CHICKEN CUTLETS WITH GREEN PEAS Spring chickens singed, drawn, washed, steamed not quite done, taken up, cooled, skinned, separated into four joints, seasoned with salt, pepper and nutmeg, dipped in cooling Villeroi sauce, then in bread crumbs, then breaded and arranged in a buttered baking pan, roasted and basted till brown and frothy; served surrounded with green peas moistened with consomme and butter.

SCALLOPED CHICKEN—Cold cooked chicken meat cut into thin slices, moistened with Allemande sauce, filled into scallop shells or oval deep dishes, sprinkled with fresh bread crumbs mixed with Parmesan cheese, salt, red pepper and nutmeg, then with melted butter, arranged on a baking sheet, heated and browned; served in the shell or dish, garnished with watercress.

CHICKEN KROMESKIES, SAUCE PERIGUEUX—Cooked chicken and tongue, button mushrooms and truffles all cut into very small squares and boiled down thick in a rich Vélouté sauce, a liaison of egg yolks and cream added just at the finish, then turned into a buttered shallow pan, smoothed with a palette knife, covered with buttered paper and allowed to become cold, then cut into even sized pieces, formed to the shape of long corks, wrapped round with a thin slice of cold boiled bacon or udder, pinned with a toothpick, dipped into batter and fried, toothpick then removed; served with Périgueux sauce.

SALPICON OF CHICKEN WITH POTATOES —Cooked chicken, tongue, mushrooms and truffles cut into small squares and made hot in a rich Poulette sauce; served, the serving dish bordered with mashed potatoes forced from a bag and fancy tube, sprinkled with parsley dust, the salpiçon in the center.

CHICKEN PATTIES, SAUCE SUPREME—The preceding salpiçon, but cut smaller, filled into patty shells; served with Supreme sauce poured around.

STEWED CHICKEN, GERMAN STYLE—Old fowls singed, drawn, washed and trussed, arranged in a saucepan with grated green apples and onions, covered with stock, simmered in hot oven till tender, Allemande sauce made from the reduced liquor, noodles boiled in stock till tender, taken up and drained, then mixed with some of the sauce; served, the chicken masked with sauce, surrounded with noodles.

CHICKEN QUENELLE FORCEMEAT—Raw skinless chicken meat with a little beef suet minced, pounded together to a paste, rubbed through a fine sieve with some bread that has been soaked in milk and squeezed dry, seasoned with finely chopped parsley, grated lemon rind, salt, red pepper and nutmeg, worked to a stiff consistency with raw egg yolks beaten with a little cream.

CHICKEN QUENELLES WITH MUSHROOMS—The forcemeat preceding made into balls or shaped like eggs between two dessert spoons; poached in white stock till they float, taken up and rolled in fried sifted bread crumbs; served surrounded with button mushrooms in Vélouté sauce.

RISSOLES OF CHICKEN —The salpiçon as given for "Kromeskies" when cold, cut out with a circular cutter, two sheets of puff paste rolled out thin, the chicken placed over one sheet, covered with the other, stamped out with a fancy edged cutter, arranged on a baking sheet, brushed over with egg wash and baked.

SAUTE OF CHICKEN WITH BOUCHEES-- Spring chickens singed, drawn, washed, then steamed for five minutes, then separated into four joints neatly trimmed, scraping the little meat off the wing and leg shanks to form handles; seasoned with salt, pepper and powdered thyme, fried brown with butter, then put into Madèira sauce and simmered till tender; served, resting against a croûton with frills on the shanks, sauce poured over the meat, garnished with very small patties filled with salpiçon.

VOL-AU-VENT OF CHICKEN WITH QUENELLES—Large patty shells with separate covers filled with a salpiçon of chicken, cover then placed on, served with Madèira sauce poured under, and garnished with small poached chicken quenelles.

ROAST BONED CHICKEN—Large old fowls and young hens singed, skin laid open down the back and all bones removed, the old ones then laid out flat skin side down, seasoned with salt, pepper, nutmeg and powdered thyme, alternate strips of larding pork and red cooked tongue then placed lengthwise down the center, then covered with forcemeat, the young hen without skin laid on top of it so that the white meat covers the dark meat of the fowl, outer skin of the fowl then drawn together and sewn close, leaving no apertures; again sewn up into a cloth, steamed for an hour, cloth then removed, roasted and basted till well done and tender, taken up, pressed; when cold, string removed, glazed; served cold in slices with salad.

BOILED BONED CHICKEN —Same as the preceding, but instead of steaming, it is simmered till tender in white stock containing vegetables; when done, taken up, pressed in the cloth; when cold, cloth and string removed, all adhering grease removed with a hot cloth, it is then glazed; served cold in slices with salad.

GALANTINE OF CHICKEN—Galantine molds placed in a pan of broken ice, salt and water, limpid aspic jelly poured in to coat the sides, which is then decorated with peas, strips of tongue, stamped slices of truffle and whites of hard boiled eggs, etcl, the decorations then coated with more limpid jelly and allowed to set, the interior then filled with slices of boned chicken and limpid jelly till full, (always see that the slices of chicken are placed on edge, NOT LAID FLAT! so that when it is turned out, the slices may be removed with the jelly adhering merely by the use of a fork). When set, the mold is slightly warmed with a hot cloth, then turned out, the dish garnished with croûtons of aspic jelly, cress, crisp shred lettuce, fancy slices of pickled beet, or variations at the cook's fancy.

FRIED BREAST OF CHICKEN WITH CORN FRITTERS—Spring chickens singed, drawn, washed and simmered barely done, taken up, cooled, skinned, breasts removed, seasoned with salt, pepper, nutmeg and powdered thyme, rolled in melted butter, then in flour, then in beaten eggs and fried in hot fat, taken up and drained; served with sauce Supreme poured under, and garnished with small corn fritters and watercrest.

BREAST OF CHICKEN STEAMED, SAUCE SUPREME—Spring chickens singed, drawn, washed, trussed and steamed till done, taken up, breasts removed and skinned, then put into Supreme sauce and served with it, garnished with kidney beans (flageolets).

BROILED CHICKEN LEGS WITH GREEN PEAS—The steamed legs of the preceding recipe, skinned, then laid for an hour in a mixture of olive oil, lemon juice, red pepper, salt and Worcestershire sauce, then broiled slowly to a golden color; served with a frill on the shank, resting on a slice of buttered toast, garnished with French peas made hot in tomato sauce.

FRIED SPRING CHICKEN WITH ARTICHOKE BOTTOMS—Spring chickens singed, split down the back, breastbone and backbone removed, seasoned with salt and pepper, rolled in flour, then in beaters eggs and fried in hot fat till done; artichoke bottoms spread with chicken forcemeat arranged in a saûtoir, moistened with a very little consommé, reduced and glazed, the chicken served with a little Colbert sauce, and garnished with the bottoms.

FRIED SPRING CHICKEN WITH HOMINY FRITTERS—The chickens prepared and fried as in the preceding; fine hominy boiled down to mush, cooled, cut in shapes, then breaded and fried, the chicken served with cream sauce and a strip of broiled bacon, garnished with the fritters.

FRIED CHICKEN WITH RICE AND OKRAS —Cold joints of cooked chicken dipped in thick cold tomato sauce, then in bread crumbs, then breaded and arranged in a buttered baking pan, roasted and basted with butter till brown and frothy; rice boiled dry, then mixed with boiled fresh or canned okras and a little tomato sauce, the chicken served with a little tomato sauce, and garnished with small mounds of the rice and okras turned out of a timbale mold.

DEVILLED SPRING CHICKEN WITH GREEN PEAS—Spring chickens singed, split
down the back, breastbone and backbone removed, thigh bone snapped, seasoned, laid for an hour in Worcestershire sauce, olive oil, tarragon vinegar, chopped chives and chervil, taken up, rolled in flour, then in melted butter and slowly broiled well done; served with Diable sauce, and garnished with French peas that have been washed, drained and sautéed in butter.

FILLETS OF CHICKEN WITH CARDINAL SAUCE—Spring chickens singed, split, breastbone and backbone removed, thigh bone snapped, seasoned with salt and pepper, rolled in flour and fried a golden brown with butter; served with Cardinal sauce poured under and around, garnished with slices of truffles that have been stewed in sherry wine.

STUFFED BREAST OF CHICKEN, PERIGUEUX SAUCE—Breasts of young chickens split open and filled with quenelle forcemeat, arranged in a saûtoir with slices of salt pork, white stock and butter, simmered till tender; served resting on fancy croûtons with périgueux sauce.

STEWED CHICKEN, SAUCE RAVIGOTE—Old fowls singed, drawn, washed, jointed, then arranged in a saûtoir with nutmeg, lemon, celery and sliced onions, moistened with white stock, lid put on, simmered in hot oven till tenderl Chives, parsley, shallots, chervil and tarragon shred and blanched, onion rings steamed till tender; served, the chicken with ravigote sauce poured around, garnished with rings of onions filled with the blanched herbs.

STEWED CHICKEN, SAUCE PROVENCALE —Young chickens singed, drawn, washed, jointed, seasoned with salt and pepper, rolled in flour, sautéed in olive oil with minced shallots and garlic, taken up into another saûtoir with sliced tomatoes, moistened with claret wine and Espagnole sauce, simmered till tender, finished with lemon juice P n d chopped parsley; served with the sauce and tomatoes.

SPRING CHICKEN IN BATTER WITH FRIED ONIONS—Spring chickens singed, split, backbone and breastbone removed, thigh bone snapped, blanched in white stock a few minutes, taken up and drained, seasoned with salt, pepper, nutmeg and powdered thyme, then dipped in batter and slowly fried in hot fat; rings of onions steamed for a few minutes, then dipped in milk, then flour, fried crisp in hot fat; served as a garnish to the chicken.

STUFFED BREAST OF CHICKEN WITH CUCUMBERS — Breasts of spring chickens that have been steamed whole not quite done, trimmed, spread with chicken forcemeat, then dipped in beaten eggs, then sprinkled with grated lean cooked ham, minced truffle peelings and breadcrumbs, arranged in a baking pan, moistened with a little melted butter, slowly heated and browned; served garnished with a purée of cucumbers.

CHICKEN SAUSAGES, SAUCE HOLLANDAISE—Raw chicken meat without skin three-fifths, cooked chicken meat one-fifth, cooked tongue and mushrooms mixed one-fifth, all minced together, seasoned with salt, pepper, nutmeg and powdered thyme, formed into sausage shapes, lightly breaded, arranged in baking pan with bacon trimmings and butter, slowly roasted and basted till done; served with Hollandaise sauce.

SOUFFLES OF CHICKEN—Breasts of raw chicken pounded to a paste, then rubbed through a fine sieve and mixed with separately beaten whites and yolks of eggs, seasoned with butter, cream, salt, red pepper, nutmeg and lemon juice, filled into fancy paper cases, the top sprinkled with sifted bread crumbs and melted butter, slowly baked, the served immediately.

CHICKEN QUENELLES WITH TRUFFLES, SAUCE SUPREME—Chicken quenelle forcemeat shaped like eggs between two spoons, poached in seasoned white stock, taken up and drained, then dipped in Supreme sauce; served with it, arranged on serving dish in fours, two of them sprinkled with minced truffle peelings.

CANNELON OF CHICKEN, TARTAR SAUCE —Cannelon case made of puff paste (see Cannelons) filled with chicken forcemeat, slowly heated through; served with tartar sauce, garnished with watercrest.

CHICKEN FORCEMEAT FRIED, TOMATO SAUCE—Chicken forcemeat rolled with pointed ends size of a finger, resembling a cigar in shape, breaded, fried; served with tomato sauce.

SAUTE OF CHICKEN WITH RICE AND LEEKS — Young chickens singed, drawn, washed, jointed, seasoned with salt and pepper, then lightly sautéed with minced onions and ham in butter, taken up into a saûtoir, sauce made in the pan they were fried in, strained over the chickens, simmered till tender, rice boiled dry; then mixed with some of the sauce; served as a border to the chicken, which is further garnished with fried shredded leeks.

CHICKEN SAUTE WITH POTATO BALLS —Spring chickens singed, drawn, washed, steamed for five minutes, then taken up and separated into four neat joints, seasoned with salt and pepper, fried with butter to a golden color; balls scooped out of raw potatoes steamed nearly done, then fried in butter like the chickens, both of which are then sprinkled with fine parsley; served, the joints dipped in hot Colbert sauce surrounded with the potatoes.

CROUSTADES OF CHICKEN—Fancy croûstades made of paste filled with a saipiçon of chicken; garnished with watercrest.

CHICKEN HASH WITH PEPPERS ON TOAST— Cold cooked chicken without akin cut into very small squares, green peppers shred and blanched, both mixed and simmered in a rich Vélonté sauce; served on toast.

MINCED CHICKEN WITH POACHED EGG —Cold cooked chicken without skin cut into very small squares, mixed into and heated with Be charnel sauce; served on toast with a trimmed poached egg on top, the yolk sprinkled with parsley dust.

CHICKEN HASH WITH STUFFED PEPPERS—Small green peppers split, cleaned and blanched, filled with chicken forcemeat, arranged in a saûtoir, moistened with a little consommé, lid put on and simmered till done; the minced chicken on toast of the preceding recipe served garnished with the stuffed peppers.

CHICKEN FRITTERS, PIQUANTE SAUCE —Cold roast tender chicken in joints, laid for an hour in vinegar with chopped chives, taken up, breaded and fried; served with Piquante sauce.

CHICKEN PANADA WITH EGGS ON TOAST—Cold cooked chicken without skin minced and pounded to a paste, then rubbed through a fine sieve, seasoned with salt, pepper and nutmeg, mixed with an equal quantity of fresh bread crumbs, moistened with cream, made hot; served heaped high on toast with a trimmed poached egg on top.

POTTED CHICKEN FOR SANDWICHES—Two parts of cold cooked chicken meat without skin, one part cooked ham, one part butter, the meat minced and pounded to a paste with the butter, then rubbed through a fine sieve, seasoned with mace, salt, red pepper and nutmeg, packed into small jars, sealed with melted butter, and stored away in ice box for use.

TIMBALES OF CHICKEN WITH FORCEMEAT BALLS—Timbale molds lined with a quenelle forcemeat, then filled with scallops of braised chicken and slices of mushrooms and truffles, the bottom then covered with forcemeat, molds arranged in a baking pan containing a little water, baked till set; served turned out with sauce Bressoise poured around, and garnished with small balls of poached forcemeat.

CHICKEN SAUTE WITH OYSTERS—Large oysters blanched and drained; young chickens singed, drawn, blanched, jointed, seasoned with salt and pepper, rolled in flour, fried in butter, taken up into a saûtoir, gravy made in the pan they were fried in, using stock and the strained oyster liquor, boiled up and skimmed, then strained over the chicken, which is now simmered till tender; the oysters sprinkled with parsley and sautéed in butter for each order; served, the chicken in joints garnished with the oysters sautées.

CAPILOTADE OF CHICKEN — Cold roast chickens cut into neatly trimmed joints, arranged in a saûtoir, covered with a brown Italian sauce, simmered in it for fifteen minutes then served garnished with fancy croûtons.

COLLOPS OF CHICKEN WITH MACARONI—Cold cooked chicken without skin cut into thin slices about the size of a quarter of a dollar, made hot in a rich Béchamel sauce; macaroni broken into inch lengths, boiled in boiling salted water, taken up and drained, then mixed with Parmesan cheese and a little Béchamel sauce; served, the macaroni as a border sprinkled with parsley dust, the chicken piled high in the center, garnished with strips of cooked red tongue.

HASHED CHICKEN AND HAM WITH RICE —Chicken cut the same as in the preceding recipe, thin slices of lean cooked ham cut out with a column cutter, both mixed and made hot in Vélouté sauce. Rice washed and then roiled in chicken broth till moisture is all gone and the grains soft, then mixed with a liaison of egg yolks and Vélonté sauce, seasoned with red pepper and nutmeg; served, the rice as a border, the ham and chicken in sauce piled high in the center.

GIBLET AND POTATO PIE—Gizzards, hearts, livers, necks and second joints of the wings of chickens stewed tender with pieces of salt pork, then put in a baking pan with slices of hard boiled eggs, chopped parsley and a glass of sherry wine, (having plenty of sauce) the pie then covered three-quarters of an inch thick with mashed potatoes, edges crimped, washed over with beaten egg and baked.

GIBLET PIE—Pie pans lined on the sides with thin short paste, filled with the stewed giblets of the preceding recipe, covered with short paste, egg washed and baked.

GIBLET POT PIE—The preceding stewed gib.. lets either kept hot in the saûtoir and dumplings dropped over it, lid put on and simmered till dumplings are done; or the stew turned into a baking pan, the dumplings dropped close together all over it, then put in oven till dumplings are done.

STEWED CHICKEN GIBLETS WITH RICE —Hearts, gizzards, livers, necks and second joints of the wings of chickens, also small pieces of raw salt pork and minced onions, all fried lightly with butter, then sprinkled with flour, shook together, moistened with stock, simmered till tender, seasoned with salt, pepper and a bunch of sweet herbs (which are to be removed when done); served in the center of a border of dry boiled rice, or barley, or oatmeal.

SAUTE OF CHICKEN LIVERS ON TOAST —The livers with gall removed, washed and wiped, then sautéed with minced onions in butter, taken up into a saûtoir, seasoned with salt, pepper and lemon juice, moistened with Madéira wine and Espagnole sauce, simmered for a few minutes; served on toast garnished with croûtons.

STEWED CHICKEN LIVERS WITH MUSHROOMS—The preceding stew placed in the center of dish without toast, and served surrounded with button mushrooms that have been sautéed in butter and sprinkled with chopped chervil.

CHICKEN LIVERS IN CASES —The livers sautées above cut in dice, filled into fancy paper cases, that have been lined with chicken forcemeat and heated; mushrooms and truffles in dice to be added to the livers.

CHICKEN LIVER FORCE MEAT— Equal weight of blanched chicken livers and lean cooked ham with two ounces of butter to each pound of meat he meat minced, pounded to a paste, rubbed through a fine sieve, then thoroughly incorporated with the butter, together with a little purée of mushrooms and truffles, seasoned with salt, pepper, nutmeg and chopped parsley, then stored for use.

BROCHETTE OR CROUSTADES OF CHICKEN LIVERS—For recipes of which see "BROCHETTE" and "CROUSTADE".

OMELET OF CHICKEN LIVERS—The livers blanched then cut in slices with mushrooms, sautéed in butter, moistened with wine and brown sauce, seasoned with salt, pepper and lemon juice, sprinkled with chopped parsley, enclosed within a savory omelet; served with more of the livers in sauce poured around.

ROAST CHICKEN LIVERS ON TOAST—Blanched chicken livers masked all over with "chicken liver forcemeat" then wrapped in buttered paper, arranged in a baking pan and baked for fifteen minutes, taken up, paper removed; served on toast with Madéira sauce poured around.

RAGOUT OF CHICKEN GIBLETS WITH POTATO CROQUETTES — Livers, hearts, gizzards, pieces of salt pork and button mushrooms sautéed, then mixed with Madéira sauce, placed in center of dish garnished with small potato croquettes.

GIBLET SAUCE—Gizzards, hearts and necks boiled till tender with an onion, livers blanched, then sautéed with butter, taken up, sauce made in the pan they were sautéed in with the stock from the giblets; livers, hearts and meat from the gizzards then cut fine and mixed into the sauce, seasoned with salt, pepper and nutmeg, finished with sherry wine and chopped parsley.

CHICKEN GIBLET SOUP—Gizzards, hearts, necks and wings boiled till tender with some roast fowl bones in chicken stock, hearts and gizzards then taken up and cut into dice together with some sautéed livers, roux made and moistened with the stock, boiled up and skimmed; washed rice, finely cut carrots, turnips, and onions then boiled in the soup till tender, then is added the cut meats; finished by seasoning with Worcestershire sauce, sherry wine, salt, pepper and nutmeg.

PUREE OF CHICKEN—Roux made and moistened with chicken stock, cream and almond milk, when boiling, further thickened with some cooked chicken meat that has been pounded and rubbed through a fine sieve, seasoned with salt, nutmeg and red pepper; small squares of cooked breast of chicken then added; served with small croûtons.

CHICKEN SOUP WITH VEGETABLES —Cold roast fowl bones and gravy with some vegetable trimmings boiled in stock till well flavored, roux made and moistened with the strained stock, boiled up and skimmed, shredded cooked vegetables and shreds of chicken then added and served.

CHICKEN CONSOMME—A few veal bones and chopped veal trimmings, slices of carrot, onions, celery, with whole mace, salt, red pepper, broken egg shells and beaten whites of eggs, stirred together with a little broken clean ice, then moistened with skimmed and strained poultry stock that has had a piece of salt pork boiled in it, brought slowly to the boil, then simmered till clear, strained through a towel; small squares of breast of cooked chicken then added, seasoned (but use no wine) and served.

CHICKEN BROTH WITH RICE—The strained and skimmed stock in which fowls and a piece of salt pork and some vegetables have been boiled, is slightly thickened with corn starch, dry boiled rice, and pieces of chicken meat then added, seasoned and served.

CHICKEN GUMBO — Roast chicken bones, minced onion and some ham knuckle meat fried in butter with a few bay leaves and a pod of red pepper, flour then added, moistened with poultry stock, boiled up and skimmed, a half roasted chicken then added and simmered till tender; chicken then taken up and the stock strained into another saucepan in which is either canned okra, okra powder, or fresh okra sliced, also some boiled rice and pieces of chicken meat; boiled up till greeny and gelatinous; seasoned and served.

CREAM OF CHICKEN—Some veal bones and trimmings with a little whole mace, celery and onions are boiled in poultry stock, cold cooked chicken meat pounded, then rubbed through a sieve, moistened with the skimmed and strained stock, boiled up, seasoned with salt, red pepper and nutmeg, then finished with some boiling cream.

CREAM OF CHICKEN WITH RICE—Roux made and moistened with strong poultry stock, boiled up and skimmed, little boiling cream then added together with pieces of chicken meat and dry boiled rice; seasoned with salt and red pepper.

CREAM OF CHICKEN WITH QUENELLES —Roux made and moistened with poultry stock, boiled up and skimmed, then is worked into it a liaison of egg yolks and cream; seasoned with salt and red pepper, then strained into another saucepan, containing flowerets of cooked cauliflower balls of cooked carrot, pieces of chicken meat, and some poached quenelles of chicken forcemeat, half of them to be colored green.

PUREE OF CHICKEN WITH TOMATOED QUENELLES — A purée of chicken soup strained into another saucepan containing poached quenelles that have had a stiff tomato purée worked into the forcemeat; seasoned and served.

CHICKEN SOUP WITH RICE AND LEEKS —Poultry stock slightly thickened with roux, plenty of shredded leeks boiled in it with some rice; when done and seasoned, pieces of chicken meat added. (The Scotch call this soup "COCK-A-LEEKIE").

CHICKEN SOUP, CREOLE STYLE — Raw chicken meat cut into small pieces and fried with minced onions in olive oil, then little flour added, stirred, moistened with consommé, boiled up and skimmed, then is added shred lean ham and green peppers, simmered for half an hour, then raw peeled and sliced tomatoes together with well washed rice and a bunch of soup herbs is simmered in it till done.

CHICKEN SOUP, PORTUGUESE STYLE—Raw chicken meat cut small together with minced onions fried in butter, flour added and stirred, moistened with poultry stock, boiled up and skimmed, then is added a Julienne of vegetables and a little well washed rice, simmered till done, seasoned and served.

CHICKEN SOUP, SOUTHERN STYLE—Raw chicken meat cut small, minced onions, shredded green peppers all fried together with butter, little flour then added and stirred, moistened with poultry stock, seasoned lightly with curry powder, salt and red pepper, boiled up and skimmed, then is added equal quantities of lima beans and sugar corn together with half their bulk of okras; simmered till done.

CHICKEN SOUP, TURKISH STYLE—Shredded raw chicken meat, ham and green peppers with sliced onions fried together with butter, little flour added and stirred, moistened with consommé, boiled up and skimmed, seasoned with scut, red pepper and a dash of curry powder, then is added washed rice and tomato purée equaling half the bulk of the stock; when rice is done, served.

CHICKEN SOUP, ENGLISH STYLE—Roux made, moistened with poultry stock, boiled up and skimmed, then is added a liaison of egg yolks and cream, when thickened, strained into a tureen containing squares of cooked chicken meat and chopped chervil, seasoned and served.

CHICKEN BROTH WITH CUSTARDS—Good poultry stock seasoned, then lightly thickened with corn starch, strained into a tureen containing a macedoine of vegetables and shapes of custard made by taking twelve yolks of eggs and a pint of cold chicken broth seasoned with salt and red pepper, thoroughly mixed without beating, then poured into buttered pans, steamed till set, cut into shapes when cold.

CHICKEN BROTH WITH ASPARAGUS TIPS—Same as the preceding, using the shapes of custards but substituting asparagus tips for the macedoine of vegetables.

CHICKEN BROTH WITH SPRING VEGETABLES—Strong poultry stock thickened very lightly with corn starch, seasoned, boiled up and skimmed, then further thickened with young tender carrots, turnips, green onions. leeks and green cabbage all cut into small dice, boiled in the stock with a handful of rice till done, then is added squares of chicken meat; seasoned and served.

CHICKEN BROTH WITH ARTICHOKES—Strong poultry stock thickened lightly with corn starch, seasoned, boiled up and skimmed, then further thickened with a liaison of egg yolks and cream, strained into a tureen with chicken meat and diced artichokes.

CHICKEN BROTH WITH POACHED EGG—Same as "Chicken Broth with Custards" but substituting a soft poached egg for each plate.

CHICKEN BROTH WITH SORREL—Strong poultry stock thickened with a liaison of egg yolks and cream, seasoned, strained into a tureen containing boiled vermicelli and stewed sorrel.

CHICKEN SOUP WITH NOODLES—Strong poultry stock thickened with flour and butter, seasoned with salt, red pepper and nutmeg, straining it afterwards into a tureen containing boiled noodles, chopped chervil and pieces of chicken meat.

CHICKEN BROTH WITH ONIONS—Thickened poultry stock seasoned, then strained into a tureen containing very small boiled onions and green peas.

CHICKEN SOUP WITH PEAS PUREE—Fresh green peas boiled with a bunch of green mint in chicken stock, thickened lightly with roux, mint then removed, and the soup rubbed through a fine sieve, boiled up again and skimmed, seasoned, then strained into a tureen containing chopped chervil and shred lettuce.

CHICKEN SALAD—Tender, juicy cold cooked chicken cut into small dice, with an equal quantity of hearts of celery, mixed, seasoned with salt, red pepper, mayonnaise and a dash of tarragon vinegar; a cold serving dish rubbed with garlic, covered with crisp, tender, lettuce leaves, salad placed in the center masked with mayonnaise, smoothed, decorated with capers, beetroot and hard boiled egg.

CHICKEN SALAD—Round croquettes made of chicken, ham, tongue, mushrooms and truffles, breaded and fried, allowed to become cold, then split in halves and set around a bed of mixed shredded lettuce and endive, seasoned with French dressing.

CHICKEN SALAD—Two parts of mayonnaise and one part of limpid aspic jelly beaten together, individual patty pans or timbale molds decorated and lined with the beaten mixture, then filled with scallops of chicken dressed with Remoulade sauce, a few capers and slices of stoned olives, covered with some of the beaten mixture, set till firm, then turned out on to a bed of shredded lettuce garnished with shredded anchovies and gherkins.

CHICKEN MAYONNAISE—Cold roast chickens cut into joints, steeped for an hour in a mixture of salt, pepper, olive oil and tarragon vinegar, then taken up and masked with mayonnaise sauce, served on shred lettuce, garnished with quartered hard boiled eggs, pickled beets and stoned olives or pimentoes.

CHICKEN MAYONNAISE — Boned roasted chicken, pressed, sliced, coated with mayonnaise, served garnished with green peas and asparagus points that are dressed with French dressing, and cubes of savory jelly.

Chicken à la King

Melt two tablespoonfuls of butter; in it cook one-fourth a pound of fresh mushroom caps, peeled and broken in pieces, and half a green pepper, cut in shreds; stir and cook until the moisture is evaporated somewhat. In another saucepan melt two tablespoonfuls of butter; in it cook three tablespoonfuls of flour, half a teaspoonful of salt and one-fourth a teaspoonf\ll of paprika; add one cup of thin cream and one cup of hot chicken broth and stir until boiling; cream two tablespoonfuls of butter, beat in two egg-yolks, one at a time, and stir into the hot sauce; without boiling, continue to stir until the egg is set; add the mushrooms and pepper, the hot breast of a large chicken, cut in pieces about an inch square, with a teaspoonful of lemon juice, and, if desired, a few drops of onion juice. Serve in timbale cases.

Timbale Cases for Chicken a la King

Beat two eggs, slightly, with onefourth a teaspoonful of salt; - add, alternately, one cup of milk and about one cup of flour, and beat until the mixture is smooth throughout.

Have ready a kettle of hot fat; set the timbale iron to be used into the fat to heat; when hot dip the iron into the batter, not allowing it to come over the top of the iron.

Return to the hot fat, seeing that the fat comes well above the iron. Cook from twenty to thirty-five seconds; then tilt the iron to remove all fat; remove the case with tissue paper and set on paper to drain.

Return to Top of Page

Family Recpies from the Archives

Search The Archives

Google Custom Search

Recipes, Dishes, Definitions and More