'Put the butler and flour in a sauce-pan, and beat until
soft and creamy. Add the vegetables, spice and herbs
and the broth, from which all the oil should have been
removed ; and heat slowly to boiling point. When
boiling, set it where it will simmer slowly for fifteen
minutes, add salt and pepper, and strain the sauce over
the chicken. Next make the crust for the pie, using
One pint of flour.
One-half table-spoonful of sugar.
One-half table-spoonTul of lemon juice.
One cupful of butter.
One-half tea-spoonful of salt.
One egg.
One-quarter of a cupful of ice water✪ Chicken Pie, No. 2.
Place the flour, sugar, salt and butter in a chopping
tray, and chop the butter into the flour until reduced to
lumps the size of a walnut. Mix together the beaten
egg, lemon juice and water, and add the mixture, a little
at a time, to the flour and butter, chopping all the time.
When all the mixture is used, sprinkle a moulding board
with flour, and turn the paste upon it. Roll the dough
out and fold it as for puff paste. Do this three or
four times and then set it on the ice to chill before
using. Roll out this paste, making it a little larger
than the top of the pie dish. Cut a slash in the center
of the crust to allow the steam to escape, and lay the
224 ^^^ ^^ fTEKN COOK-BOOK.
crust over the chicken, turning the edge of the crust
into the dish. Bake in a moderately hot oven for an
hour and a-quarter, and serve hot.
CHICKEN SALAD. (See Salads.)
CHICKEN SANDWICHES.
One cupful of cold chicken.
One table-spoonful of melted butter.
Two eggs (yolks only).
One tea-spoonful of rich stock.
One tea-spoonful of lemon juice.
Salt and pepper✪ Chicken Sandwiches.
Boil the eggs fifteen minutes, cool them, take out the
yolks, and mash them as fine as possible. Add to these
the melted butter and lemon juice, the chicken chopped
very fine, and salt, pepper and the stock. If the stock
cannot be conveniently procured, use a tea-spoonful of
Leibig's Extract of Beef, which may always be bought.
Mix all well together. A sort of paste will be the result,
and with this may be made very delicate sandwiches for a
company late supper, card party, etc.
CHICKEN DISHES.
One is fairly bewildered at the hundreds of dishes that
are prepared from shredded cooked chicken or from any
left-over pieces. Most of the chicken entrees are pre-
pared from the breasts alone, and these are called fillers.
One dainty preparation of cold roast or boiled chicken is
called
MEATS. 225
CHICKEN a V Italienne.
One pint of chicken meat.
One table-spoonful of butter.
One table-spoonful of flour.
Twelve drops of onion juice.
Three hard-boiled eggs.
One-half pint of cream or milk.
Salt and pepper to taste✪ Chicken à V Italienne.
Page 97 · 4 recipe records on this page
Presented as published in 1890. 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
Put the butter and flour in a sauce-pan, and beat until soft and creamy. Add the vegetables, spice and herbs and the broth, from which all the oil should have been removed ; and heat slowly to boiling point. When boiling, set it where it will simmer slowly for fifteen minutes, add salt and pepper, and strain the sauce over the chicken. Next make the crust for the pie, using
One pint of flour.
One-half table-spoonful of sugar.
One-half table-spoonful of lemon juice.
One cupful of butter.
One-half tea-spoonful of salt.
One egg.
One-quarter of a cupful of ice water.
Place the flour, sugar, salt and butter in a chopping tray, and chop the butter into the flour until reduced to lumps the size of a walnut. Mix together the beaten egg, lemon juice and water, and add the mixture, a little at a time, to the flour and butter, chopping all the time. When all the mixture is used, sprinkle a moulding board with flour, and turn the paste upon it. Roll the dough out and fold it as for puff paste. Do this three or four times and then set it on the ice to chill before using. Roll out this paste, making it a little larger than the top of the pie dish. Cut a slash in the center of the crust to allow the steam to escape, and lay the
crust over the chicken, turning the edge of the crust into the dish. Bake in a moderately hot oven for an hour and a-quarter, and serve hot.
CHICKEN SALAD. (See Salads.)
CHICKEN SANDWICHES.
One cupful of cold chicken.
One table-spoonful of melted butter.
Two eggs (yolks only).
One tea-spoonful of rich stock.
One tea-spoonful of lemon juice.
Salt and pepper.
Boil the eggs fifteen minutes, cool them, take out the yolks, and mash them as fine as possible. Add to these the melted butter and lemon juice, the chicken chopped very fine, and salt, pepper and the stock. If the stock cannot be conveniently procured, use a tea-spoonful of Leibig's Extract of Beef, which may always be bought. Mix all well together. A sort of paste will be the result, and with this may be made very delicate sandwiches for a company late supper, card party, etc.
CHICKEN DISHES.
One is fairly bewildered at the hundreds of dishes that are prepared from shredded cooked chicken or from any left-over pieces. Most of the chicken entrees are prepared from the breasts alone, and these are called fillers. One dainty preparation of cold roast or boiled chicken is called
CHICKEN a V Italienne.
One pint of chicken meat. One table-spoonful of butter. One table-spoonful of flour. Twelve drops of onion juice. Three hard-boiled eggs. One-half pint of cream or milk. Salt and pepper to taste.
Records on this page
Chicken Pie, No. 2Chicken SandwichesChicken à V ItalienneChicken a V Italienne