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PRESSED CHICKEN

(EntrÉes) - (The International Jewish Cook Book)







Boil one or more chickens just as you would for fricassee, using as
little water as possible. When tender remove all the meat from the bone
and take off all the skin. Chop as fine as possible in a chopping bowl
(it ought to be chopped as fine as powder). Add all the liquor the
chicken was boiled in, which ought to be very little and well seasoned.
Press it into the shape of a brick between two platters, and put a heavy
weight over it so as to press hard. Set away to cool in ice-chest and
garnish nicely with parsley and slices of lemon before sending to the
table. It should be placed whole upon the table, and sliced as served.
Serve pickles and olives with it. Veal may be pressed in the same way,
some use half veal and half chicken, which is equally nice.

Other Recipes


Pressed Chicken A Nice Luncheon Dish

Boil a chicken, in as little water as possible, till the bones slip out

and the gristly portions are soft. Remove the skin, pick the meat apart,

and mix the dark and white meat. Remove the fat, and season the liquor

highly with salt and pepper; also with celery, salt and lemon juice, if

you desire. Boil down to 1 cup, and mix with the meat. Butter a mould

and decorate the bottom and sides with slices of hard-boiled eggs; also

with thin slices of tongue or ham cut in fancy shapes. Pack the meat in

and set away to cool with a weight on the meat. When ready to serve, dip

mould in warm water and turn out carefully. Garnish with parsley, strips

of lettuce or celery leaves and radishes or beets. The eggs and tongue

can be dispensed with if a plain dish is desired.









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