Boston Cooking-School cook book

BROILED GUINEA CHICKENS Follow directions for Broiled Chickens I or II. PLANKED CHICKEN, PEPPER BUTTER 1 young chicken, split as Duchess Potatoes (p. 432) for broiling Pepper butter 8 mushroom caps, peeled and sautéed in butter Place chicken in baking pan, sprinkle with salt and pepper, dot over with Pepper Butter, and bake in hot oven (400° F.) until nearly cooked. Butter plank (p. 263), arrange border of potatoes close to: edge. Place chicken on plank. Spread with butter mixture, add mushrooms, and brown in hot oven (425° F.). Serve on plank. Pepper Butter. 14 cup butter 1 teaspoon onion, finely \4 tablespoon red pepper) fi chopped 4 tablespoon green pepper ooy 1% clove garlic, finely 14 tablespoon parsley Beer Tee chopped 1 teaspoon lemon juice Cream butter, add pepper, parsley, onion, garlic, and lemon juice. PLANKED BONED CHICKEN 3-pound chicken, boned (p. 334) Sliced mushroom caps, fried 2 tablespoons butter in butter Flour for dredging Hominy and Horse-radish Mashed sweet potatoes Croquettes (p. 380) Sprinkle chicken with salt and pepper, dredge with flour, and dot over with butter. Put in buttered pan and bake 45 to 50 minutes in hot oven (425° F.). Arrange border of potatoes on buttered plank, put chicken in center, and bake until potato is reheated and well browned. Garnish with mushrooms and croquettes or as suggested for Planked Steak (p. 263). ° DELMONICO’S DEVILED CHICKEN 1 chicken, dressed for broiling 1 teaspoon vinegar Salt, pepper VY teaspoon paprika 4 tablespoons butter 34 cup buttered, soft crumbs 1 teaspoon prepared mustard Sprinkle chicken with salt and pepper. Broil in well-greased broiler 8 minutes. Cream butter, add mustard, % teaspoon salt, vinegar, and paprika, and spread on chicken. Sprinkle with crumbs and bake until chicken is tender and crumbs are brown. BLANKETED CHICKEN 2 broilers, split and 1 tablespoon finely cut chives cleaned 8 thin slices bacon Salt, pepper 4 tablespoons flour 2 tablespoons finely chopped 11% cups cream or half stock green pepper and half cream Place broilers in pan, sprinkle with salt, pepper, green peppers, and chives. Cover with bacon and bake in hot oven (400° F.) until tender. Surround with sauce made of 3 tablespoons fat from pan, flour, and cream, seasoned with salt and pepper. SMOTHERED CHICKEN, SWEDISH STYLE 2 broilers, split Flour for dredging | Salt, pepper 11% cups heavy cream 14% cups Chicken Stock (p. 151) Sprinkle broilers inside and out with salt and pepper, dredge outside sparingly with flour, and fold over. Heat heavy kettle, pour | in 1 cup cream, add chickens. Cook until well browned, turning occasionally, adding more cream if necessary. Cover, cook until tender, and remove to hot platter. To 3 tablespoons fat remaining in kettle, add 3 tablespoons flour and stir until well blended; add slowly stock and remaining cream. Bring to boiling point, season, and strain. SMOTHERED CHICKENS, SOUR CREAM 2 broilers, split - 1% cup butter Salt, pepper 1 cup sour cream Toast | Melt butter in heavy kettle, add broilers sprinkled with salt and pepper. Brown on all sides. Cover closely, reduce heat, and cook until tender (about 30 minutes). Remove broilers. Add cream to : fat in pan; when hot, pour over pieces of toast. Arrange broilers on toast and garnish. BRESLIN POTTED CHICKEN 2 broilers, cleaned and trussed 1 cup string beans, cooked or 21% tablespoons melted butter canned, cut in small pieces 1 cup Chicken Stock (p. 151) YZ cup cooked carrot, cut in 1 tablespoon butter fancy pieces 1 tablespoon flour 6 mushroom caps, fried in 1% cup cooked potato balls butter