Remove the breast bone of a large young fowl, rinse inside with
1 teaspoon soda and water, wash thoroughly and wipe dry. Fill the
cavity with a force meat of pate de f oie gras and put in roasting
pan with % pint cold water, dust with pepper and salt and spread
on chicken 2 teaspoons butter. When half roasted prepare a batter
as for fritters and pour over the fowl, and when diy pour over bat-
ter until thickly coated and a chestnut brown. Cut meat into pieces
as for fricassee. Serve slices with melted butter and lemon cut in
quarters✪ Chicken a la Hollandaise.
Chaud-Froid of Chicken.
Cut a cold boiled chicken into smooth joints, remove the skin.
Mask each piece with Bechamel sauce and arrange on lettuce. Mix
sliced cucumbers, diced beets and chopped tarragon with white crisp
lettuce and put in center of dish. Serve with mayonnaise dressing.
Chicken Pie.
Take 1 large chicken or 2 small ones. Cut in pieces and wash
in cold water. Put chicken in pot with enough cold water to cover
it. Cook until done. Add 2 tablespoons butter, pepper and salt,
thicken with a little flour if needed.
Pie Crust.
One and one-half pints of flour, 1 heaping kitchen spoon of lard,
enough ice water to moisten dough, % teaspoon of salt. ✪ Chicken PieWork with
silver spoon only long enough to make pastry hold together. Roll
in thin sheet, line a pudding dish, reserving enough for the top; set
in oven, cook a delicate brown ; also cook pastry to cover top of pie.
When ready to serve pour in the chicken, put on top. Serve imme-
diately.
Chicken a la Terrapin.
Three pints of cold boiled chicken, 3 hard-boiled eggs, 3 heap-
ing tablespoons of flour that has been browned, % pint of chicken
KENTUCKY RECEIPT BOOK, 77
I _^
stock, 1 pint of rich milk, 1 wine glass Madeira wine, 1 even tea^
spoon of salt, 1 cup of butter, a dash of cayenne pepper✪ Chicken a la Terrapin, % teaspoon
mace. Mince the chicken fine; rub eggs through a sieve, melt but-
ter in a saucepan, then add flour, stock and milk (the latter must be
scalded), then the chicken in which all the seasoning has been well
mixed, with the eggs. Cook slowly half an hour on the back of range.
When ready to serve add the wine. Serve on toast.
Boast Chicken.
Select a young, plump chicken, wash, draw the tendons in the
leg, put a little soda inside of chicken and rinse several times ; put
a little butter on the breast of chicken ; dredge with flour, add pep-
per and salt ; put in roasting pan, add 1 dipper of cold water. Baste
frequently, add a little more water if needed. It requires about 2
hours to cook. Half an hour before chicken is done put in a skillet 1
tablespoon of butter and lard mixed, enough rolled bread crumbs
for dressing, 5 tablespoons of chicken stock, a little minced onion,
pepper and salt; stir until tolerably brown, then stuff the chicken 5
return to pan for half an hour. Remove from pan and add 1 dessert-
spoon of flour, stir until smooth. Have giblets chopped and add to
gravy.
To Broil Chicken.
Wash chicken and put in pan with breast upward ; put on bits
of butter ; dredge with flour. Add pepper and salt and 1 dipper of cold
water ; after cooking a while turn them over and baste frequently ;
cook a delicate brown; add more butter to pan for gravy. Serve
very hot.
To Broil Chicken.
Put chickens in a hot skillet, after dredging with flour, pepper
and salt; there must be 1 heaping tablespoon of melted butter for
each chicken. Press down with a flat iron. Turn frequently; Add
more butter and serve as a gravy. Have dish hot and serve imme-
diately.
Chicken Curry. ✪ Chicken Curry
Page 46 · 4 recipe records on this page
Presented as published in 1903. 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
Remove the breast bone of a large young fowl, rinse inside with 1 teaspoon soda and water, wash thoroughly and wipe dry. Fill the cavity with a force meat of pate de f oie gras and put in roasting pan with % pint cold water, dust with pepper and salt and spread on chicken 2 teaspoons butter. When half roasted prepare a batter as for fritters and pour over the fowl, and when diy pour over batter until thickly coated and a chestnut brown. Cut meat into pieces as for fricassee. Serve slices with melted butter and lemon cut in quarters.
Chaud-Froid of Chicken.
Cut a cold boiled chicken into smooth joints, remove the skin. Mask each piece with Bechamel sauce and arrange on lettuce. Mix sliced cucumbers, diced beets and chopped tarragon with white crisp lettuce and put in center of dish. Serve with mayonnaise dressing.
Chicken Pie.
Take 1 large chicken or 2 small ones. Cut in pieces and wash in cold water. Put chicken in pot with enough cold water to cover it. Cook until done. Add 2 tablespoons butter, pepper and salt, thicken with a little flour if needed.
Pie Crust.
One and one-half pints of flour, 1 heaping kitchen spoon of lard, enough ice water to moisten dough, % teaspoon of salt. Work with silver spoon only long enough to make pastry hold together. Roll in thin sheet, line a pudding dish, reserving enough for the top; set in oven, cook a delicate brown ; also cook pastry to cover top of pie. When ready to serve pour in the chicken, put on top. Serve immediately.
Chicken a la Terrapin.
Three pints of cold boiled chicken, 3 hard-boiled eggs, 3 heaping tablespoons of flour that has been browned, % pint of chicken
I _^
stock, 1 pint of rich milk, 1 wine glass Madeira wine, 1 even tea^ spoon of salt, 1 cup of butter, a dash of cayenne pepper, % teaspoon mace. Mince the chicken fine; rub eggs through a sieve, melt butter in a saucepan, then add flour, stock and milk (the latter must be scalded), then the chicken in which all the seasoning has been well mixed, with the eggs. Cook slowly half an hour on the back of range. When ready to serve add the wine. Serve on toast.
Boast Chicken.
Select a young, plump chicken, wash, draw the tendons in the leg, put a little soda inside of chicken and rinse several times ; put a little butter on the breast of chicken ; dredge with flour, add pepper and salt ; put in roasting pan, add 1 dipper of cold water. Baste frequently, add a little more water if needed. It requires about 2 hours to cook. Half an hour before chicken is done put in a skillet 1 tablespoon of butter and lard mixed, enough rolled bread crumbs for dressing, 5 tablespoons of chicken stock, a little minced onion, pepper and salt; stir until tolerably brown, then stuff the chicken and return to pan for half an hour. Remove from pan and add 1 dessertspoon of flour, stir until smooth. Have giblets chopped and add to gravy.
To Broil Chicken.
Wash chicken and put in pan with breast upward ; put on bits of butter ; dredge with flour. Add pepper and salt and 1 dipper of cold water ; after cooking a while turn them over and baste frequently ; cook a delicate brown; add more butter to pan for gravy. Serve very hot.
To Broil Chicken.
Put chickens in a hot skillet, after dredging with flour, pepper and salt; there must be 1 heaping tablespoon of melted butter for each chicken. Press down with a flat iron. Turn frequently; Add more butter and serve as a gravy. Have dish hot and serve immediately.
Chicken Curry.
Records on this page
Chicken a la HollandaiseChicken PieChicken a la TerrapinChicken Curry