CHICKEN WITH MUSHROOMS.— Cover Yz pt. of mush- rooms, cut into small bits, with hot water and cook 5 minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a cup. Thicken with a tablespoon of flour, rublDed smooth with 1 of butter. Season with a saltspoon of salt and ^2 as much of white pepper. Add the mushrooms and 1 lb. cold roast chicken, cut into dice shape; cook 3 minutes, stirring constantly. Serve on a hot platter. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN OMELETTE.— Beat 4 eggs very light, season with salt and pour into a greased frying-pan. Have ready a cup of minced chicken (heated), and a pt. of hot white sauce in which a tablespoon of minced parsley has been stirred. When the ome- lette is "set" and ready to be removed from the pan, sprinkle over it the minced chicken, fold it over and transfer to a hot platter. Pour the white sauce about the omelette. — Mrs. May C. May, May- fair, 111. CHICKEN AND OYSTERS A LA METROPOLE.— Make a sauce of ^ cup butter, ^ cup of flour, Yz teaspoon salt, V^ tea- spoon pepper, 2 cups of cream; add 2 cups cold cooked chicken and 1 pt. oysters, drained and cleaned; cook, until oysters are plump. Serve sprinkled with ^ cup finely chopped celery. — Mrs. Frank Mullins, Franklin, 111. CHICKEN PANADA.— Rub together in a mortar Y^ cup of the meat from the breast of a cold chicken with ^ cup of stale' bread, add slowly the waiter in which the chicken has been boiled, or some broth entirely free from fat. Boil for a few minutes and pass the whole through a fine sieve. — Mrs. E. D. Kelley, Winnetka. 111. VARIATION I. — 1 cup of cold roasted or boiled chicken, pounded to a paste. Add ^ cup of stale bread crumbs, and enough boiling chicken liquor to make it a thick gruel. Salt to taste. Boil 1 minute, and serve hot. When the chicken has been roasted, boil the bones to obtain the liquor. — Mrs. C. E. Worth, Wheeling, 111. 278 FOWL PANNED CHICKEN.— Singe, remove the head and feet, split down the back and remove the intestines. Wipe the chicken in- side and out; cross the legs and fold, back the wings and with a masher flatten the breast bone with a potato masher. Place these in a pan, bone side down; dust lightly with pepper, baste them all over with melted butter, add a J^ cup of stock✪ Panned Chicken and put them in a very hot oven; baste again with melted butter in about 15 min- utes; dust them with salt and cook 30 minutes longer; if the oven is hot, cook ^ of an hr. Garnish with parsley and serve with them plain cream sauce, made in the pan in which they were cooked. If for supper, serve with corn bread, waffles or milk bis- cuits. For luncheon, peas and creami sauce only. — Mrs. Wm. Hughes, 361 Institute Place, Chicago, 111. PATE DE FOI GRAS.— Boil livers of 4 fowls till quite done, drain and wipe dry; when cold rub to a paste, simmer 3 table- spoons of melted butter and 1 chopped onion for 10 minutes, strain through thin muslin, turn into a large dish and mix it with salt, pepper and 1 tablespoon of Worcestershire sauce✪ Pate de Foi Gras. Work all together; butter a small earthen jar and press the mixture down, interspersing with square bits of boiled gizzard (from 4 fowls) to represent truffles; cover all with melted butter and set in a cold place. — Eloise Jennings, Winnetka, 111.

AI-modernized reading of the original text

CHICKEN WITH MUSHROOMS.— Cover Yz pt. of mushrooms, cut into small bits, with hot water and cook 5 minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a cup. Thicken with a tablespoon of flour, rublDed smooth with 1 of butter. Season with a saltspoon of salt and ^2 as much of white pepper. Add the mushrooms and 1 lb. cold roast chicken, cut into dice shape; cook 3 minutes, stirring constantly. Serve on a hot platter. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN OMELETTE.— Beat 4 eggs very light, season with salt and pour into a greased frying-pan. Have ready a cup of minced chicken (heated), and a pt. of hot white sauce in which a tablespoon of minced parsley has been stirred. When the omelette is "set" and ready to be removed from the pan, sprinkle over it the minced chicken, fold it over and transfer to a hot platter. Pour the white sauce about the omelette. — Mrs. May C. May, Mayfair, 111. CHICKEN AND OYSTERS A LA METROPOLE.— Make a sauce of ^ cup butter, ^ cup of flour, Yz teaspoon salt, V^ teaspoon pepper, 2 cups of cream; add 2 cups cold cooked chicken and 1 pt. oysters, drained and cleaned; cook, until oysters are plump. Serve sprinkled with ^ cup finely chopped celery. — Mrs. Frank Mullins, Franklin, 111. CHICKEN PANADA.— Rub together in a mortar Y^ cup of the meat from the breast of a cold chicken with ^ cup of stale' bread, add slowly the waiter in which the chicken has been boiled, or some broth entirely free from fat. Boil for a few minutes and pass the whole through a fine sieve. — Mrs. E. D. Kelley, Winnetka. VARIATION I. — 1 cup of cold roasted or boiled chicken, pounded to a paste. Add ^ cup of stale bread crumbs, and enough boiling chicken liquor to make it a thick gruel. Salt to taste. Boil 1 minute, and serve hot. When the chicken has been roasted, boil the bones to obtain the liquor. — Mrs. C. E. Worth, Wheeling, 111. PANNED CHICKEN.— Singe, remove the head and feet, split down the back and remove the intestines. Wipe the chicken inside and out; cross the legs and fold, back the wings and with a masher flatten the breast bone with a potato masher. Place these in a pan, bone side down; dust lightly with pepper, baste them all over with melted butter, add a J^ cup of stock and put them in a very hot oven; baste again with melted butter in about 15 minutes; dust them with salt and cook 30 minutes longer; if the oven is hot, cook ^ of an hr. Garnish with parsley and serve with them plain cream sauce, made in the pan in which they were cooked. If for supper, serve with corn bread, waffles or milk biscuits. For luncheon, peas and creami sauce only. — Mrs. Wm. Hughes, 361 Institute Place, Chicago, 111. PATE DE FOI GRAS.— Boil livers of 4 fowls till quite done, drain and wipe dry; when cold rub to a paste, simmer 3 tablespoons of melted butter and 1 chopped onion for 10 minutes, strain through thin muslin, turn into a large dish and mix it with salt, pepper and 1 tablespoon of Worcestershire sauce. Work all together; butter a small earthen jar and press the mixture down, interspersing with square bits of boiled gizzard (from 4 fowls) to represent truffles; cover all with melted butter and set in a cold place. — Eloise Jennings, Winnetka, 111.

Records on this page

Panned ChickenChicken with MushroomsChicken OmeletteChicken and Oysters a la MetropoleChicken PanadaPate de Foi Gras

The Cook County cook book