The art of German cooking and baking

Preparation : The birds are dressed, washed and skinned. Each breast is quartered and pounded a little, on each piece fasten a scraped wingbone and season with salt and pepper. —97— Beat the egg well with 1^^ tablespoonfuls of drawn butter, dip in the cutlets and then into roll crumbs, mixed with 3 tablespoonfuls of flour, then fry in butter 8 to 10 minutes, turning them often. With asparagus these poultry cutlets are very fine. Remarks : The scraps of poultry may be utilized for soup, croquettes or fricassee No. 13— CHICKEN PIE, ENGLISH STYLE. Quantity for 6 — 8 Persons. 2 young chickens 2 tbsps. of flour % lb. of veal steak 1 pt. of water or bouillon ^ lb. of boiled ham Salt 2 tbsps. of chopped parsley 1 pinch of pepper 3 hard boiled eggs 1 tbsp. of butter Preparation: The paste is made the same as the chicken pie in No. 6. The chickens are prepared as in No. 6, the meat removed from the bones and cut into 1/4 inch slices, the ham and veal too. The baking-dish is lined with the paste and filled with alternate layers of meat, salted and peppered, chopped parsley and champignons and the yolks of eggs put in whole. The tablespoonful of butter and 2 of flour are browned a little, broth or water added, stewed, and this poured over the meat. Cover with the paste as described in No. 6, then bake in the the oven slowly for 1% hours. The pie may be eaten cold. Use no flour for the gravy, but clear broth. No. 14— PIGEON PIE, ENGLISH STYLE. Quantity for 6 Persons. 4 pigeons % lb. of butter % lb. of beefsteak 1 % tbsps. of flour 6 hard boiled eggs, the yolks % pt. of bouillon only Salt % pt. finely chopped cham- 1 pinch of pepper pignons 2 tbsps. of finely chopped parsley Vi onion Prepare the pie-crust as described in No. 6. See Chicken Pie. Preparation: The pigeons are dressed, washed and fried in the butter for % hour, then cut in halves. Fry the steak, which has been cut into small pieces and the fat taken off, in the same butter for 10 minutes. Prepare a baking-dish with the crust as described in No. 6, put in the meat, salted and — 98 — peppered, parsley and champignons and place the yolks of eggs here and there between the meat. Slice the 14 onion and brown together with the flour in the drippings, add the bouillon, stew, strain and pour over the meat, then cover with crust according to No. 6 and bake in the oven 1^/4 hours. Remarks : For the crust, use butter only. No. 15— FRIED PIGEON. Quantity for 6 Persons. 6 young pigeons 1 cup of cream \i lb. of butter % cup of water 1 tbsp. of flour Preparation: The pigeons are dressed, washed, salted inside and outside. Heat the butter and fry the pigeons light brown on every side, basting with spoonfuls of water and cream. During the last ten minutes stir in the flour and add some more water if necessary, strain the gravy. On the stove it requires IV^ hours to fry the pigeons, to roast in the oven only one hour. No. 16— STUFFED FRIED PIGEONS. Quantity for 6 Persons. 6 young pigeons % cup of cream % lb. of butter 1 cup of water 1 tbsp. of flour. For the Stuffing. 2 soaked rolls % pt. finely chopped champignons Chopped heart, liver, gizzard 4 truffles, chopped 1 tbsp. of butter Salt, pepper 2 eggs 1 tsp. of chopped parsley. Preparation: The pigeons are dressed, waslhed and salted inside and outside. The stuffing is made by mixing well the chopped liver, heart and gizzard from which the inner membrane has been removed with all the other ingredients. Stuff the pigeons with it, sew them up and fry them as stated in No. 15 ; prepare the gravy likewise. Remarks: You may make the stuffing more simply by omitting the champignons and truffles. No. 17— FRIED PIGEONS WITH SWEET STUFFING. 4 pigeons 2 eggs 3 soaked rolls 3 tbsps. of sugar % cup of ground almonds 1 pinch of salt % cup of dried currants Vs lb. of butter