THE HOME COOK BOOK.
then cover loosely with a crust. While this is baking,
have ready a quart can of fine oysters ; put on the fire a
pint of rich milk, (or the liquor of the, oysters will do ;)
let it come to a boil; thicken with a little flour, and
season with butter, pepper and salt ; pour this over the
oysters boiling hot, and about fifteen minutes before the
pie is done, lift the crust and pour the oysters and all into
the pie ; then return to the oven to finish.
CHICKEN LOAF.
Mrs. W. H. Low.
Take two chickens, boil them in as little water as pos-
sible until the meat will drop from the bones ; cut it with
a knife and fork ; then put it back into the kettle ; put in
plenty of butter, pepper and salt ; heat it thoroughly •,
boil an egg hard and slice it✪ Chicken Loaf and place it in the bottom
of a dish ; pour it in hot, place a weight upon it, and put
it away to cool ; it will come out in a form.
CHICKEN CROQUETTES.
Mrs. P. B. Ayer.
Two well cooked chickens chopped fine; one pound
rice boiled not more than twenty minutes ; an onion, if
preferred ; one-half pound old cheese grated ; parsley
chopped fine ; very little cloves, mace and thyme ; cay-
enne and black pepper to season. Mix this thoroughly
with the yolks of ten eggs, well beaten ; one pint of sifted
crackers✪ Chicken Croquettes ; beat six eggs, separately ; form the first com-
pound in a pointed wine glass, dip first in the egg and
then in the sifted cracker, and brown in hot lard. Heat
before eating.
VALUABLE EECIPES.
93
CHICKEN CEOQUETTES.
Mrs. J. Young Scammon.
The proportions that we give below are for half a good
sized chicken. After boiling, chop the meat fine, fry it
with one ounce of butter ; then add one half teaspoon of
flour; stir for half a minute, adding the chopped meat
and a little more than a gill of meat broth ; salt, pepper
and a pinch of nutmeg ; stir for five minutes, then take it
from the fire and mix the yolks of two eggs with it ; put
on the fire again for one minute, stirring the while. Lastly,
you may or may not add four mushrooms chopped, or
two truffles, or both, according to taste. Turn the mixture
into a dish and set it away to cool. When perfectly cold
mix it well, as the upper part is drier than the rest ; put
it in parts on the pasteboard, a tablespoon for each part.
Have bread crumbs on the pasteboard, then make them
into any form required. Dip each croquette in beaten
egg ; roll in bread crubs again and fry in hot fat. Garnish
each croquette with a sprig of parsley.
CHICKEN CROQUETTES.
Marion Harland.
Minced chicken ; about one-quarter as much fine bread
crumbs as you have of meat ; one egg beaten light to each
cup of meat; gravy enough to moisten the crumbs and
chicken ; or, if you have no gravy, a little drawn butter ;
pepper and salt and chopped parsley to taste ; yolks of
two hard boiled eggs rubbed fine with the back of a silver
spoon, added to the meat ; mix up into a paste with as
little handling as may be ; nor must the paste be too
94
THE HOME COOK BOOK.
Page 39 · 2 recipe records on this page
Presented as published in 1896. 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
then cover loosely with a crust. While this is baking, have ready a quart can of fine oysters ; put on the fire a pint of rich milk, (or the liquor of the, oysters will do ;) let it come to a boil; thicken with a little flour, and season with butter, pepper and salt ; pour this over the oysters boiling hot, and about fifteen minutes before the pie is done, lift the crust and pour the oysters and all into the pie ; then return to the oven to finish.
CHICKEN LOAF.
Mrs. W. H. Low. Take two chickens, boil them in as little water as possible until the meat will drop from the bones ; cut it with a knife and fork ; then put it back into the kettle ; put in plenty of butter, pepper and salt ; heat it thoroughly •, boil an egg hard and slice it and place it in the bottom of a dish ; pour it in hot, place a weight upon it, and put it away to cool ; it will come out in a form.
CHICKEN CROQUETTES.
Mrs. P. B. Ayer. Two well cooked chickens chopped fine; one pound rice boiled not more than twenty minutes ; an onion, if preferred ; one-half pound old cheese grated ; parsley chopped fine ; very little cloves, mace and thyme ; cayenne and black pepper to season. Mix this thoroughly with the yolks of ten eggs, well beaten ; one pint of sifted crackers ; beat six eggs, separately ; form the first compound in a pointed wine glass, dip first in the egg and then in the sifted cracker, and brown in hot lard. Heat before eating.
CHICKEN CEOQUETTES.
Mrs. J. Young Scammon.
The proportions that we give below are for half a good sized chicken. After boiling, chop the meat fine, fry it with one ounce of butter ; then add one half teaspoon of flour; stir for half a minute, adding the chopped meat and a little more than a gill of meat broth ; salt, pepper and a pinch of nutmeg ; stir for five minutes, then take it from the fire and mix the yolks of two eggs with it ; put on the fire again for one minute, stirring the while. Lastly, you may or may not add four mushrooms chopped, or two truffles, or both, according to taste. Turn the mixture into a dish and set it away to cool. When perfectly cold mix it well, as the upper part is drier than the rest ; put it in parts on the pasteboard, a tablespoon for each part. Have bread crumbs on the pasteboard, then make them into any form required. Dip each croquette in beaten egg ; roll in bread crumbs again and fry in hot fat. Garnish each croquette with a sprig of parsley.
CHICKEN CROQUETTES.
Marion Harland.
Minced chicken ; about one-quarter as much fine bread crumbs as you have of meat ; one egg beaten light to each cup of meat; gravy enough to moisten the crumbs and chicken ; or, if you have no gravy, a little drawn butter ; pepper and salt and chopped parsley to taste ; yolks of two hard boiled eggs rubbed fine with the back of a silver spoon, added to the meat ; mix up into a paste with as little handling as may be ; nor must the paste be too
Records on this page
Chicken LoafChicken Croquettes