CHICKEN À LA SWEETBREAD
Take the breast of chicken that has been fricasseed, cut up into small
pieces, and add mushrooms. Make brown sauce. Serve in paté shells.
More
-
CHESTNUT PUDDING
Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender. Rub through a colander. Butter a mold, line it with the pulp, then add a layer of apple sauce that has been colored with curr... CHESTNUT PURÉE
Put one pound of chestnuts, which have been shelled and skinned, on to boil in two cups of milk and cook until tender, then mash smooth. If necessary add more milk while boiling. Strain and season with salt and pepper and one teaspoon of fresh butter. Ser... CHESTNUT SALAD
Equal parts of boiled chestnuts and shredded celery are combined. Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve on lettuce leaves. ... CHESTNUT SANDWICHES
One slice each of white and brown bread, cut thin and buttered, and spread with chestnuts that have been boiled tender, peeled and rubbed through a sieve, then mashed with hard-boiled eggs to a paste and moistened with Mayonnaise. SALMON AND BROWN BREAD S... CHESTNUT STUFFING
Shell and blanch two cups of chestnuts. Cook in boiling salted water until tender. Drain and force through a colander or a potato ricer. Add one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper, three-fourths of a teaspoon of salt, one cup ... CHESTNUT TORTE
Boil one pound of chestnuts in the shells, peel them while warm, put nuts through potato ricer or colander. Beat well the yolks of six eggs with six tablespoons of sugar, add all the chestnut purée but two or three tablespoons reserved for top of torte, ... CHESTNUTS AND PRUNES
Peel one pint of chestnuts and skin, then boil until tender. Boil one pint of prunes till tender. Mix chestnuts and prunes together, leaving whatever of sauce there is oil the prunes. Season with sugar, cinnamon, and lemon juice, and cook all together. ... CHESTNUTS AND RAISINS
Remove the outer shells from one quart of chestnuts. Then pour boiling water over them and remove the skins; put in cold water for half an hour, then drain and put on in a boiler with cold water and boil until tender. Do not add any salt as it toughens th... CHICKEN (TURKISH STYLE)
Brown a chicken, cover with water and season, cook until tender. When chicken is tender; slash the skin of chestnuts, put them in oven and roast, then skin them, put in chicken and let come to a boil and serve with the chicken. ... Chicken a la Bechamel.
Drain large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan; remove the bacon. Roll the oysters in fine bread-crumbs and saute until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garn... CHICKEN À LA ITALIENNE
Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing one tablespoon of olive oil; one teaspoon of tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper. At the end of half... CHICKEN À LA MAX
Fry the pieces of rabbit, adding three onions, two medium potatoes, half a glass of beer, a little water or stock, pepper and salt. Let it all bake gently in an earthenware pot for two hours, and then thicken the same with flour. It is an improvement to a... CHICKEN À LA SWEETBREAD
Take the breast of chicken that has been fricasseed, cut up into small pieces, and add mushrooms. Make brown sauce. Serve in paté shells. ... Chicken a la Tartare.
Cut slices of bread into delicate circles and toast in butter; then take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, gar... CHICKEN BOUILLON
1 quart of plain or chicken bouillon 1 quart of clam bouillon 1/2 pint of cream Paprika This is one of the most elegant of all bouillons. Heat the bouillons separately, mix them at the last minute, pour at once into heated cups, put a ... CHICKEN BROTH
Cut the chicken into small pieces and place it in a deep earthen dish; add one quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender. Strain off the broth and let it stand ov... CHICKEN BROTH.
After the white parts have been removed for the panada, return the rest of the chicken to the saucepan, with the liquid, add one blade of mace, one slice only of onion, a little salt, and a piece of lemon peel; carefully remove every particle of fat. Verm... CHICKEN CASSEROLE
Bake chicken in covered casserole until nearly tender, then add three potatoes cut in dice; boil small pieces of carrots, green peas, and small white onions--each to be boiled separately. Just before serving, thicken gravy with a teaspoon of flour mixed w... Chicken Chop Suey (CHINESE).
Cut beef into small pieces. Heat some dripping in a saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica. Let all ... Chicken Cooked
Chop fine the dark meat left over from timbales, add a half can of finely chopped mushrooms, a teaspoonful of salt, a half teaspoonful of pepper, a tablespoonful of chopped parsley, a dozen blanched and finely chopped almonds and one raw egg; mix thorough... Chicken Corn Pie
6 ears of cold boiled corn 2 eggs 1 cupful of milk 1/2 cupful of flour 1/2 teaspoonful of salt 1 saltspoonful of pepper Score the corn, press it out, add the eggs, well beaten, and the oil or butter; then stir in the milk, salt and pepper. Sift the flour,... CHICKEN CROQUETTES
A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking. ... CHICKEN CROQUETTES
50 fat oysters 4 level tablespoonfuls of flour 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 teaspoonful of onion juice 1/2 saltspoonful of nutmeg 1 saltspoonful of white p... CHICKEN CROQUETTES
From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager. Breast of a large turkey; five sweetbreads; one and one-half pint of milk; one-half pound butter; five tablespoonfuls of flour; two eggs. Chop the turkey and sweetbreads very fine, using a silver knif...