Boston Cooking-School cook book

Put broilers in casserole dish, brush over with melted. butter, cover, and bake 20 minutes in moderately hot oven (375° F.). Add stock and cook until chicken is tender. Thicken gravy with butter and flour cooked together and add vegetables. FRIED CHICKEN Cut chickens in pieces for serving and fry in pork fat or butter. Serve with Brown Gravy (p. 196). FRIED CHICKEN, SOUTHERN STYLE 2 young chickens, cut in 1 pound fat salt pork, cut in pieces pieces for serving 2 cups White Sauce (p. 191), made Salt, pepper with half milk and half cream Flour for dredging Plunge chicken in cold water, drain, but do not wipe. Sprinkle with salt and pepper, coat as thickly as possible with flour. Try out pork, add chicken, and cook until tender and well browned. Serve with White Sauce. MARYLAND CHICKEN 2 young chickens, cut in 14 cup melted butter pieces for serving 1 egg, slightly beaten Salt, pepper Soft crumbs — Flour 2 cups White Sauce made with cream (p. 191) Sprinkle chicken with salt and pepper, dip in flour, then in egg diluted with 1 tablespoon water, andcrumbs. Place in well-greased pan. Bake 35 to 60 minutes in hot oven (400° F.), basting after first 5 minutes with butter. Serve with White Sauce. CHICKEN A LA STANLEY 6 tablespoons butter 1 cup Chicken Stock (p. 151) 1 large onion, thinly sliced 1% tablespoons flour 2 broilers, cut in pieces 1% cup cream for serving Salt, pepper 2 bananas Melt 4 teaspoons butter, add onion and broilers. Cover, cook slowly 10 minutes. Add stock and cook until meat is tender. Remove chickens, rub stock and onion through sieve. Thicken with remaining butter and flour cooked together. Add cream. Season with salt and pepper. Pour sauce around chicken, garnish with bananas cut in diagonal slices and sautéed in butter. | KNICKERBOCKER SUPREME OF CHICKEN Breast meat from 3 young chickens Flour or guinea chickens Butter Salt, pepper Thin slices hot, broiled ham Heavy cream Asparagus tips 11% cups Supréme Sauce (p. 195) Trim meat into cutlet shape. Sprinkle with salt and pepper, dip in cream, roll in flour, and sauté in butter until delicately browned. Arrange in baking pan, dot over with 2 tablespoons butter, cover with buttered paper, and bake 10 minutes in moderately hot oven (375° F.) or until tender. Remove to cutlet-shaped pieces of ham, garnish top of each with 3 asparagus tips and surround with sauce. LARDED BREASTS OF GUINEA CHICKEN Breasts, wing joints attached Brown Nut Sauce (p. 196) Salt, pepper Potato Balls Fat salt pork for lardoons Pastry boats, filled with Cream Asparagus, Mousselaine Sauce (p. 195) Hot fried or broiled ham Lard upper side of breasts, using 4 lardoons to each. Put in dripping pan, sprinkle with salt and pepper, dredge with flour, and brush over with cream. Bake in moderately hot oven (375° F.) : 30 minutes, basting 3 times with fat in pan. Remove to slices of | ham and serve with sauce. Put frills on bones and garnish with potato balls and pastry boats filled with asparagus. FILLETS OF CHICKEN, SAUCE SUPREME Fillets from 3 chickens 1% cup Chicken Stock (p. 151) Truffle or Madeira Salt and pepper Supréme Sauce (p. 195) 12 peeled mushroom caps Celery tips Make pocket in each large fillet and stuff with forcemeat made of small fillets. Close pockets and fasten with 5 nail-shaped pieces of truffle, drawn through with a larding needle. Sprinkle with salt and pepper, put in small baking dish, brush over with cold water, add stock, or Madeira, cover with buttered paper, and bake 10 minutes in hot oven (425° F.). Cook mushroom caps in sauce 5 minutes and arrange, overlapping each other, down center of platter. Put 3 fillets on each side of platter, with chop frill on each wing bone. Garnish with celery tips and surround with sauce.