VARIATION I.— Boil 1 cup of milk; thicken with butter size
of an ^^% and a little flour; add 1 cold chicken and 4 hard-^boiled
eggs, chopped fine. Season with salt and pepper. Let boil up, and
serve hot. — Mrs. E. D. Kelley, Winnetka, 111.
CHICKEN OR TURKEY TIMBALES.— Boil 8 eggs very
hard, and leave them in cold water for 2 or more hrs. Take the
shells ofif, cut in half, and extract the yolks. Chop the whites, be-
fore running them through a vegetable press. Mix with them 4
heaping tablespoons of the breast of chicken or turkey, minced as
finely as possible; season with ^ a teaspoon of onion juice, pap-
rika, and celery salt to taste, and mix to a white paste, with the
whites of 3 eggs, beaten to a standing froth✪ Chicken or Turkey Timbales. Have ready enoug'h
buttered "nappies" or pate pans to hold the mixture; fill them, set
in a pan of hot water, and bake 20 minutes in a quick oven. Turn
out upon a hot platter, pour a good white sauce about the base,
heap a teaspoon of the powdered yolks on the top of each, and
serve. The yolks are prepared by running through a colander, or
better still, a vegetable press. — Mrs. Frank Mullins, Franklin, 111.
TOMATOES STUFFED WITH CHICKEN.— Select large,
firm tomatoes, cut ofT the tops and scoop out the inside pulp. Do
not peel. Chop fine a cup of cald meat, it may be fowl, tongue or
ham, or even lamb, mutton or beef, if the latter are well seasoned.
286 FOWL
With the meat put ^ a cup of fine bread crumbs, a tablespoon of
butter, and salt, pepper, parsley and onion juice✪ Tomatoes Stuffed with Chicken. The quantity of
these to be used must be determined by the amount of seasoning
there is already in the meat. After sprinkling the insides of the
tomato shells with a very little salt and pepjper, fill them with the
mixture of meat, crumbs, etc. If this seems too dry, it may be
moistened with a small quantity of gravy or soup stock, or even
with milk or cream. Arrange the tomatoes in a pudding dish, re-
place the tops, lay a cover over them, and bake half an hr. Serve in
the dish in which they were cooked. — Mrs. Abner Grant, Sher-
man, III.
DUCK
BRAISED DUCKS.— Young ducks are' essential for this pur-
pose. Lay 3 slices of fat corned ham upon the grating of your
roaster, and upon them a minced onion, a stalk of celery; chop a
slice of carrot and a tablespoon of chopped parsley. Clean and
truss, but do not stuff the ducks; lay them upon the prepared "bed"
and pour la cupful of boiling water over them. Cover the pan and
let them cook, closely covered, in a moderate oven for about 2 hrs.
Take up the ducks, strain the liquor from the pan, and let it cool
enough to remove all the fat. Then put it into a saucepan and let
it boil. Add 1 teaspoon of lemon juice, and thicken it slightly with
browned flour✪ Braised Ducks. Return the fowls to the sauce till hot again, then
serve with the sauce poured over them. — Mrs. Frank Mullins,
Franklin, 111.
DUCKS. — When roasted, use dressing as for turkey, with the
addition of a few slices of onion; many cooks lay over the game
slices of onions, which take away the fish flavor, removing the onion
before serving. Make a sauce with the drippng in the pan in which
the game is roasted, and to which are put the chopped giblets,
which are previously well cooked; thicken the gravy with brown
flour, moistened with water. Serve with currant jelly. — Mrs, L. C.
Crawford, 1003 S. 3Td Ave., Maywood, III.
Page 195 · 3 recipe records on this page
Presented as published in 1912. 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
VARIATION I.— Boil 1 cup of milk; thicken with butter size of an egg and a little flour; add 1 cold chicken and 4 hard-boiled eggs, chopped fine. Season with salt and pepper. Let boil up, and serve hot. — Mrs. E. D. Kelley, Winnetka, 111.
CHICKEN OR TURKEY TIMBALES.— Boil 8 eggs very hard, and leave them in cold water for 2 or more hrs. Take the shells ofif, cut in half, and extract the yolks. Chop the whites, before running them through a vegetable press. Mix with them 4 heaping tablespoons of the breast of chicken or turkey, minced as finely as possible; season with ^ a teaspoon of onion juice, paprika, and celery salt to taste, and mix to a white paste, with the whites of 3 eggs, beaten to a standing froth. Have ready enough buttered "nappies" or pate pans to hold the mixture; fill them, set in a pan of hot water, and bake 20 minutes in a quick oven. Turn out upon a hot platter, pour a good white sauce about the base, heap a teaspoon of the powdered yolks on the top of each, and serve. The yolks are prepared by running through a colander, or better still, a vegetable press. — Mrs. Frank Mullins, Franklin, 111.
TOMATOES STUFFED WITH CHICKEN.— Select large, firm tomatoes, cut off the tops and scoop out the inside pulp. Do not peel. Chop fine a cup of cald meat, it may be fowl, tongue or ham, or even lamb, mutton or beef, if the latter are well seasoned.
With the meat put ^ a cup of fine bread crumbs, a tablespoon of butter, and salt, pepper, parsley and onion juice. The quantity of these to be used must be determined by the amount of seasoning there is already in the meat. After sprinkling the insides of the tomato shells with a very little salt and pepper, fill them with the mixture of meat, crumbs, etc. If this seems too dry, it may be moistened with a small quantity of gravy or soup stock, or even with milk or cream. Arrange the tomatoes in a pudding dish, replace the tops, lay a cover over them, and bake half an hr. Serve in the dish in which they were cooked. — Mrs. Abner Grant, Sherman, III.
DUCK
BRAISED DUCKS.— Young ducks are' essential for this purpose. Lay 3 slices of fat corned ham upon the grating of your roaster, and upon them a minced onion, a stalk of celery; chop a slice of carrot and a tablespoon of chopped parsley. Clean and truss, but do not stuff the ducks; lay them upon the prepared "bed" and pour la cupful of boiling water over them. Cover the pan and let them cook, closely covered, in a moderate oven for about 2 hrs. Take up the ducks, strain the liquor from the pan, and let it cool enough to remove all the fat. Then put it into a saucepan and let it boil. Add 1 teaspoon of lemon juice, and thicken it slightly with browned flour. Return the fowls to the sauce till hot again, then serve with the sauce poured over them. — Mrs. Frank Mullins, Franklin, 111.
DUCKS. — When roasted, use dressing as for turkey, with the addition of a few slices of onion; many cooks lay over the game slices of onions, which take away the fish flavor, removing the onion before serving. Make a sauce with the drippng in the pan in which the game is roasted, and to which are put the chopped giblets, which are previously well cooked; thicken the gravy with brown flour, moistened with water. Serve with currant jelly. — Mrs, L. C. Crawford, 1003 S. 3Td Ave., Maywood, III.
Records on this page
Chicken or Turkey TimbalesTomatoes Stuffed with ChickenBraised Ducks