cookbooks

9 Chicken Cutlets Recipe

Chop cold chicken fine; season with onion-juice, celery salt, pepper,

and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk.

Heat this (with a bit of soda stirred in) in a saucepan, and thicken

with a tablespoonful of butter rubbed in, one of corn-starch, stirred in

when the cream is scalding. Cook one minute, put in the seasoned

chicken, and cook until smoking hot. Beat two eggs light; take the

boiling mixture from the fire and add gradually to these. Pour into a

broad dish or agate-iron pan and set in a cold place until perfectly

chilled and stiff. Shape with your hands, or with a cutter, into the

form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the

ice an hour or two and fry in deep boiling fat. Send around white sauce

with them From "The National Cook Book," by Marion Harland and

Christine Terhune Herrick.

Vote

1
2
3
4
5

Viewed 1745 times.


Other Recipes from January.

1 Stewed Breast Of Lamb
2 Chicken Creams
3 Herring's Roes On Toast
4 French Omelet
5 Cheese Ramequins
6 Scotch Collops
7 Orange Salad
8 Oyster Potpie
9 Chicken Cutlets
10 Cocoanut Ice Cream
11 Loaf Corn Bread
12 Beef Ragout
13 Curried Rice
14 Tapioca Soup
15 Haddock Roes And Bacon
16 Rice Moulds
17 English Muffins
18 Minced Veal And Macaroni
19 Baked Beans And Tomato Salad
20 Tomato Croquettes
21 Eggs On Rice
22 Baked Celery
23 Stewed Steak And Oyster Sauce
24 Barley Stew
25 Bread Omelet