ing Italian style; it means with macaroni
when it is not with Neapolitan or horse-
radish sauce. Roll up a shoulder of veal
after taking out the bone, and braise or
roast it covered vvith buttered paper.
Cook a dozen sticks of niacaroni, cut
short, put in light gravy or Spanish sauce
and serve in the dish with a slice of veal
on top.
Napolitaine is the French spelling;
Neapolitan is the English; it means ot
the city of Naples in Italy.
872-
-Cutlets of Minced Chicken, Bor-
dJaise.
2 solid cups chicken meat, or, equal to
the meat of one fowl.
I cup panada,
i^ cup butter.
1 tablespoon minced onion.
2 tablespoons minced mushrooms.
2 eggs.
Thyme, parsley, pepper, salt✪ Cutlets of Minced Chicken, Bordelaise.^
Pick the chicUen meat to pieces and
mince it; there should be over a pound.
Make panada by soaking white bread in
cold water and squeezing dry. Put the
butter in a frying-pan along with the on-
ions and mushrooms, and stir over the
fire a few minutes, then put in the lanada
and when hot add the eggs and after that
the chicken and seasonings.
Let get cold in a pan, then make up
with floured hands, first in pear shapes,
small size and flatten them to look like
iamb chops. Get a piece of macaroni
for each one and insert it to look like the
bone. Dip in egg and cracker dust and
fry in lard or oil. Serve with Borde-
laise sauce in the dish and for ornament
take a small crouton of fried bread, cut
heart shaped, dip in tomato sauce, sprin-
kle with parsley dust and set in the end
of the dish.
873— Croustades of Chicken Livers.
The livers of poultry and game being
high-flavored should be set apart for spe-
cial uses instead of being stewed promis-
cuously with the chicken, or pot-pies to
which they give a taste that may not be
to the general liking. In some of the
most elaborate ragouts of the French or-
der, these livers are used in equal parts
JI7
COOKING JFOR PROFIT.
with truffles, mushrooms and wine as spe-
cial flavorings . A simple brown stew of
chicken livers in meat gravy✪ Croustades of Chicken Livers makes a good
dish served m cases made as directed in
the next article.
874— Potato bhells or Croustaries.
Make the same mashed potato prepa-
ration as for croquettes with one or two
yolks in it, take it on the pastry board with
a little flour, make a long roll of it, cut
off slices like common biscuits in size,
dip them in egg and cracker dust t\vice
over, giving them a double coating.
Then take a small cutter and mark a lid
in each one as you would in a puff-paste
tartlet. Put them in the frying basket to
fry, and only keep them in the hot lard✪ Potato Shells or Croustaries a
short time lest they burst out of shape.
When of a good, yellow -brown color
take up, lift out the lid with a teaspoon
pomt and scoop out the inside, makmg a
crisp shell of potato to be filled with any
kind cf savory ragout or mince. After
makii.g the round shape once, oval and
diamond and boat shapes can be made
as well. It is work that consumes a good
deal of time — not adapted for crowded
houses.
875— Apricots a la Colbert
✪ Apricots a la Colbert
Page 262 · 4 recipe records on this page
Presented as published in 1886. 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
saying Italian style; it means with macaroni when it is not with Neapolitan or horseradish sauce. Roll up a shoulder of veal after taking out the bone, and braise or roast it covered with buttered paper. Cook a dozen sticks of niacaroni, cut short, put in light gravy or Spanish sauce and serve in the dish with a slice of veal on top.
Napolitaine is the French spelling; Neapolitan is the English; it means ot the city of Naples in Italy.
-Cutlets of Minced Chicken, BordJaise.
2 solid cups chicken meat, or, equal to the meat of one fowl. I cup panada, i^ cup butter.
1 tablespoon minced onion.
2 tablespoons minced mushrooms. 2 eggs.
Thyme, parsley, pepper, salt. Pick the chicken meat to pieces and mince it; there should be over a pound. Make panada by soaking white bread in cold water and squeezing dry. Put the butter in a frying-pan along with the onions and mushrooms, and stir over the fire a few minutes, then put in the lanada and when hot add the eggs and after that the chicken and seasonings.
Let get cold in a pan, then make up with floured hands, first in pear shapes, small size and flatten them to look like lamb chops. Get a piece of macaroni for each one and insert it to look like the bone. Dip in egg and cracker dust and fry in lard or oil. Serve with Bordelaise sauce in the dish and for ornament take a small crouton of fried bread, cut heart shaped, dip in tomato sauce, sprinkle with parsley dust and set in the end of the dish.
873— Croustades of Chicken Livers.
The livers of poultry and game being high-flavored should be set apart for special uses instead of being stewed promiscuously with the chicken, or pot-pies to which they give a taste that may not be to the general liking. In some of the most elaborate ragouts of the French order, these livers are used in equal parts
JI7
with truffles, mushrooms and wine as special flavorings . A simple brown stew of chicken livers in meat gravy makes a good dish served m cases made as directed in the next article.
874— Potato bhells or Croustaries.
Make the same mashed potato preparation as for croquettes with one or two yolks in it, take it on the pastry board with a little flour, make a long roll of it, cut off slices like common biscuits in size, dip them in egg and cracker dust twice over, giving them a double coating. Then take a small cutter and mark a lid in each one as you would in a puff-paste tartlet. Put them in the frying basket to fry, and only keep them in the hot lard a short time lest they burst out of shape. When of a good, yellow -brown color take up, lift out the lid with a teaspoon pomt and scoop out the inside,making a crisp shell of potato to be filled with any kind of savory ragout or mince. After making the round shape once, oval and diamond and boat shapes can be made as well. It is work that consumes a good deal of time — not adapted for crowded houses.
875— Apricots a la Colbert
Records on this page
Cutlets of Minced Chicken, BordelaiseCroustades of Chicken LiversPotato Shells or CroustariesApricots a la Colbert