of lemon- juice, and a glass of port or
claret✪ Chicken, Ragout of. Let it boil a minute or two.
Put the meat on a dish, pour the hot
gravy over it, garnish with toasted
sippets, and serve very hot. If liked,
chilli vinegar can be substituted
for the lemon-juice. The remains of
cold poultry may be served in the
same way, but the meat will not be so
succulent as it would be if it were
only partially roasted before it was
stewed. Time, varying with the
size and age of the bird.
Chicken, ^Rissoles of. — Cut very
young spring chicken in small pieces.
Roll out squares of puff paste very
thin, wrap the pieces of chicken in
them, and fry brown. Put in a deep
dish, cover with vinegar and salad oil,
add salt and pepper, and let stand one
hour. Prepare egg batter, dip each
piece of chicken in it, drop in boiling
lard, and brown. Take up on a flat
dish, garnish with parsley✪ Rissoles of Chicken, and serve
hot.
Chicken Salad in Green Peppers.
— Prepare a chicken salad of equal
parts of celery and the white meat of
roast or boiled chicken. Both should
be shredded fine. Just before they
are to go to table, season them with
pepper and salt, and mix with them
enough mayonnaise dressing to coat
each fragment thoroughly. Have
ready good-sized green peppers, from
which the blossom end has been
sliced off. Take out the contents of
the peppers, stand them upright on
the stem ends, and fill them with the
chicken salad, capping each with a
teaspoonful of thick, yellow mayon-
nai✪ Chicken Salad in Green Peppersse. Place them on a napkin laid
on a platter ; or, if you serve them on
individual plates, have a little white
doily under each pepper. See also
Salads.
Chicken Souffle. See Souffles.
Chicken Soup. See Soups.
Chicken Stew. — Take two young
chickens, cut up, put in a saucepan
Chicken, Supreme of
POULTRY
Duck, Roast
with water to cover and a little salt,
let stew until tender, add a table-
spoonful of minced parsley and a
teaspoonful of minced onion. Soak
two pods of red pepper in water, strain
the juice into the stew, add a table-
spoonful of butter rolled in flour. Fill
a vegetable-dish with boiled rice✪ Chicken Stew, lay the
chicken on top,andpour the gravy over.
Chicken, Supreme of. — Cut cold
roast or boiled chicken into neat slices,
lay it in a shallow dish, and pour over
it salad oil in the proportion of a
table-spoonful of oil to e^ery cupful of
the chicken. Let it lie in this half an
hour. Cook together a table-spoon-
ful each of butter and flour until they
bubble ; turn on them half a pint of
cream and half a teaspoonful of onion-
juice; add the chicken and what oil
has not been absorbed ; let all get hot,
and season with white pepper, half a
teaspoonful of ordinary salt, and a
quarter of a teaspoonful of celery salt.
Serve. This may be cooked in a
chafing-dish.
Page 315 · 6 recipe records on this page
Presented as published in 1902. 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
of lemon- juice, and a glass of port or claret. Let it boil a minute or two. Put the meat on a dish, pour the hot gravy over it, garnish with toasted sippets, and serve very hot. If liked, chilli vinegar can be substituted for the lemon-juice. The remains of cold poultry may be served in the same way, but the meat will not be so succulent as it would be if it were only partially roasted before it was stewed. Time, varying with the size and age of the bird.
Chicken, ^Rissoles of. — Cut very young spring chicken in small pieces. Roll out squares of puff paste very thin, wrap the pieces of chicken in them, and fry brown. Put in a deep dish, cover with vinegar and salad oil, add salt and pepper, and let stand one hour. Prepare egg batter, dip each piece of chicken in it, drop in boiling lard, and brown. Take up on a flat dish, garnish with parsley, and serve hot.
Chicken Salad in Green Peppers.
— Prepare a chicken salad of equal parts of celery and the white meat of roast or boiled chicken. Both should be shredded fine. Just before they are to go to table, season them with pepper and salt, and mix with them enough mayonnaise dressing to coat each fragment thoroughly. Have ready good-sized green peppers, from which the blossom end has been sliced off. Take out the contents of the peppers, stand them upright on the stem ends, and fill them with the chicken salad, capping each with a teaspoonful of thick, yellow mayonnaise. Place them on a napkin laid on a platter ; or, if you serve them on individual plates, have a little white doily under each pepper. See also Salads.
Chicken Souffle. See Souffles.
Chicken Soup. See Soups.
Chicken Stew. — Take two young chickens, cut up, put in a saucepan
Chicken, Supreme of
Duck, Roast
with water to cover and a little salt, let stew until tender, add a tablespoonful of minced parsley and a teaspoonful of minced onion. Soak two pods of red pepper in water, strain the juice into the stew, add a tablespoonful of butter rolled in flour. Fill a vegetable-dish with boiled rice, lay the chicken on top,and pour the gravy over.
Chicken, Supreme of. — Cut cold roast or boiled chicken into neat slices, lay it in a shallow dish, and pour over it salad oil in the proportion of a table-spoonful of oil to e^ery cupful of the chicken. Let it lie in this half an hour. Cook together a table-spoonful each of butter and flour until they bubble ; turn on them half a pint of cream and half a teaspoonful of onionjuice; add the chicken and what oil has not been absorbed ; let all get hot, and season with white pepper, half a teaspoonful of ordinary salt, and a quarter of a teaspoonful of celery salt. Serve. This may be cooked in a chafing-dish.
Records on this page
Chicken, Ragout ofRissoles of ChickenChicken Salad in Green PeppersChicken StewChicken, Supreme ofDuck, Roast