Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Chicken. |
CHICKEN SALAD.--Roast a pair of chickens
in the morning, and leave them
until quite cool. Immediately
before serving, carve the
chickens and put them compactly
into a dish; take the yolks of
five eggs, and pour in a very
fine continuous stream half a
bottle of the best olive oil and
a small teaspoonful of mustard.
Stir the same way till they are
creamed; then add a teaspoonful
of vinegar into the dressing,
and, having put a little pepper,
salt and vinegar on the fowl,
pour the dressing over it, and
arrange bunches of cool, fresh
lettuce, and garnish with
hard-boiled eggs cut in four
pieces lengthwise.
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CHICKEN PIE.--Boil the chickens tender,
or nearly so, having cut them in
pieces. Make a rich crust, adding
an egg or two to make it light
and puffy. Lay it around the
sides of the pan, and then lay in
the chickens. Between each layer
sprinkle in flour, pepper, salt
and butter, with a thin slice of
paste here and there. Then add
the water in which they were
boiled, and cover them. They
should be baked an hour or an
hour and a half, according to the
size of the pie.
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CHICKEN CROQUETTES.--Cut in small pieces,
or pound together in a mortar,
one boiled chicken and two
sweetbreads. Brown a small onion
in butter, and when yellow add a
tablespoonful of flour; stir
together for a few seconds; thin
with the broth in which the
chicken was boiled, or enough
cream to make the mixture of the
consistency of soft custard, and
season to taste with salt and
pepper; take out the onion and
stir the mixture on the fire for
ten minutes, adding a little
nutmeg, red pepper, and some fine
chopped parsley; stir in the
beaten yolks of two eggs, and let
all boil up, stirring well all
the time. Put in the chopped
meat, and as soon as the eggs are
creamy take all from the fire and
allow it to cool. When cold,
shape with the hand dipped in
beaten egg, then in cracker
crumbs, and fry to a good brown
color in boiling lard.
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