Take equal parts of cold chicken., boiled rice or macaroni.,
and tomato sauce. Put in laj^ers in a shallow dish, and
cover with buttered crumbs✪ Scalloped Chicken. Bake till brown. Cold roast
turke}^, using stuffing and gravy, may be prepared in the
same wa3^
Chicken Pie for Thanksgiving. {Miss A. M. Towns.)
Two chickens.^ three pints of cream., one pound of butter.,
flour enough to make a stiff crust✪ Chicken Pie for Thanksgiving. Cut the chicken at
the joints, and cook in boiling salted water till tender.
Crust. — Three pints of cream., one heaping teaspoonful of
salt., andfiour to mix it hard enough to roll out easil}'.
Line a deep earthen dish having flaring sides with a
thin layer of paste. Roll the remainder of the paste half
an inch thick. Cut three quarters of a pound of butter into
The Boston Cook Book.
269
small pieces, and put them on the dough quite close to-
gether. Sprinkle a little flour over the butter, and roll
the paste over and over. Roll out again half an inch thick
and roll up. Cut off from the ends of the roll, turn the
pieces over and roll out half an inch thick for rims. Wet
the paste in the dish with milk, and lay the rims round
the sides of the dish. Put on two, three, or four rims,
showing one above another, the inside rim the highest.
Wet each rim to make it adhere. Fill the centre with the
parboiled chicken. Take out some of the larger bones.
Season the chicken liquor with salt and peppery smd pom-
it over the chicken ; use enough to nearly cover. Cut the
remaining quarter of butter into pieces the size of a chest-
nut, and put them over the meat. Roll the remainder of
the crust to fit the top. Make a curving cut in the crust
and turn it back, that the steam ma}^ escape. Bake three
hours in a brick oven. If baked in a stove oven, put on
only two rims of crust and bake two hours.
Chicken Terrapin. (Miss Mitiot.)
Chop one cold roast chicken and one parboiled sweet-
bread moderately fine. Make one cup of rich cream sauce,
with one cup of hot cream ^ a quarter of a cup of butter, and
two tablespoonfids of flour. Then put in the chicken and
sweetbread. Salt and pepper to taste. Let it heat over
hot water fifteen minutes. Just before serving add the
yolks of two eggs, well beaten, and one wineglass of sherry
wine.
Calfs liver, parboiled till tender, and cut fine, may be
prepared in the same way, and used alone or with cold
chicken or veal.
Chicken Chartreuse.
Chop ver}^ fine yiine ounces, or a heaping cup, of cold
cooJced chicken ; add the inside of two sausages, or two ounces
of lean, cooked ham, chopped fine, three tablespoonfuls of
powdered bread crumbs, one tablespoonful of capers, or one
270 The Boston Cook Book,
✪ Chicken Terrapin
Page 159 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take equal parts of cold chicken, boiled rice or macaroni, and tomato sauce. Put in laj^ers in a shallow dish, and cover with buttered crumbs. Bake till brown. Cold roast turkey, using stuffing and gravy, may be prepared in the same way.
Chicken Pie for Thanksgiving. (Miss A. M. Towns.)
Two chickens, three pints of cream, one pound of butter, flour enough to make a stiff crust. Cut the chicken at the joints, and cook in boiling salted water till tender.
Crust. — Three pints of cream, one heaping teaspoonful of salt, and flour to mix it hard enough to roll out easily.
Line a deep earthen dish having flaring sides with a thin layer of paste. Roll the remainder of the paste half an inch thick. Cut three quarters of a pound of butter into
The Boston Cook Book.
small pieces, and put them on the dough quite close together. Sprinkle a little flour over the butter, and roll the paste over and over. Roll out again half an inch thick and roll up. Cut off from the ends of the roll, turn the pieces over and roll out half an inch thick for rims. Wet the paste in the dish with milk, and lay the rims round the sides of the dish. Put on two, three, or four rims, showing one above another, the inside rim the highest. Wet each rim to make it adhere. Fill the centre with the parboiled chicken. Take out some of the larger bones. Season the chicken liquor with salt and pepper, and pour over the chicken ; use enough to nearly cover. Cut the remaining quarter of butter into pieces the size of a chestnut, and put them over the meat. Roll the remainder of the crust to fit the top. Make a curving cut in the crust and turn it back, that the steam may escape. Bake three hours in a brick oven. If baked in a stove oven, put on only two rims of crust and bake two hours.
Chicken Terrapin. (Miss Mitton.)
Chop one cold roast chicken and one parboiled sweetbread moderately fine. Make one cup of rich cream sauce, with one cup of hot cream, a quarter of a cup of butter, and two tablespoonfuls of flour. Then put in the chicken and sweetbread. Salt and pepper to taste. Let it heat over hot water fifteen minutes. Just before serving add the yolks of two eggs, well beaten, and one wineglass of sherry wine.
Calfs liver, parboiled till tender, and cut fine, may be prepared in the same way, and used alone or with cold chicken or veal.
Chicken Chartreuse.
Chop very fine nine ounces, or a heaping cup, of cold cooked chicken ; add the inside of two sausages, or two ounces of lean, cooked ham, chopped fine, three tablespoonfuls of powdered bread crumbs, one tablespoonful of capers, or one
270 The Boston Cook Book,
Records on this page
Chicken ChartreuseScalloped ChickenChicken Pie for ThanksgivingChicken Terrapin