Chapter 14
CHAPTER XIV. XIV. ICE CREAMS, WATER ICES, FROZEN PUDDIINGS. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org.
Recording by Betty B. ICE CREAMS, WATER ICES, FROZEN PUDDIINGS. By Sarah Tyson Heston Rohrer. POULTRY AND GAME DISHES. CHICKEN CROQUETTS.
1 4-pound chicken, 1 1⁄2 pint of milk, 2 level tablespoons of butter, 4 level tablespoons of flour, 2 teaspoons of salt, 2 teaspoons of onion juice, 2 tablespoons of chopped parsley, 1 salt spoonful of grated nutmeg, 1 salt spoonful of white pepper, a dash of cayenne. Draw, truss the chicken, put it into boiling water, boil it rapidly for 10 minutes, and let it simmer until tender. When cold, remove the meat, rejecting the bones and skin.
Chop the meat with a chopping knife. Do not put it through the meat grinder. When fine, add all the seasoning and mix thoroughly. Put the milk in a saucepan over the fire and add the butter and flour, rub together. Stir and cook until you have a smooth paste. Add the chicken, mix thoroughly, and turn out to cool.
When cold, form into croquettes, dip in an egg, beaten with a tablespoonful of water, roll in dry breadcrumbs, and fry in deep hot fat. Serve plain or with French peas. This will make 13 large croquettes.
One pair of thoroughly cooked sweetbreads may be chopped with the chicken, or you may add a pair of parboiled calf's brains this increases quantity and makes the croquettes more creamy. This should make 16 large cylinders or pyramids serving 16 persons. The meat from the chicken after it is chopped should measure one quart. Any other meat may be substituted for chicken but could not be used of course
for an elegant affair. Chicken a la creme. The white meat of one cooked chicken, one pair of halves, sweetbreads, one can of mushrooms, four level tablespoonfuls of butter, four level tablespoonfuls of flour, one pint of milk, one teaspoonful of salt, one saltspoonful of white pepper, ten drops of onion juice, yolks of two eggs. Cut the chicken into cubes of a half inch. Boil the sweetbreads and pick them apart, rejecting the membrane. Drain and wash the mushrooms. Cut
them into halves and mix them with the sweet bread and chicken. Rub the butter and flour together and add the milk. When boiling, add salt, pepper, onion juice, and meat. Stand this over hot water in a covered saucepan for 20 minutes. Add the yolks of the eggs, slightly beaten, and bring just to boiling point. Served in ramekins or paper cases, this is sufficient for 15 persons. Served as a supper or luncheon dish alone, 12 persons. Chicken a la king. The white meat of one chicken, one half can of
mushrooms, one green pepper, one third pint of milk, one half teaspoonful of salt, two level tablespoonfuls of butter, two level tablespoonfuls of flour, one salt spoonful of white pepper, two tablespoonfuls of sherry. Drop the pepper into hot fat for a moment to remove the skin, then chop it very fine. Put the butter in a saucepan or chafing dish. Add the pepper, stir until the pepper is soft, add the flour, mix and add the milk, stir until boiling and add the
salt. Cut the meat into pieces an inch square, add them to the hot sauce, add the mushrooms sliced, and when hot add the wine and serve. This will serve four or five persons. Boudin à la Raine. 1 pint of chopped cooked chicken, 1 half can of mushrooms, 1 can of peas, 2 eggs, 1 half cup full of breadcrumbs, 1 half cup full of chicken stock, 1 teaspoon full of salt, 1 salt spoon full of pepper. Brush ordinary timbal cups lightly with butter. Put a mushroom in the center of the bottom and around the edge a ring of peas. Put the stock and bread over the fire and when boiling add the
chicken and seasonings. Stir until it reaches the boiling point. Take from the fire and add the eggs well beaten. Put this carefully in the cups. Cover the top with oiled paper. Stand the cups in a shallow pan partly filled with hot water and cook in the oven about 20 minutes until the contents are set in the center. Heat the remaining quantity of peas and season them with salt and pepper. Turn the boudin on a plate, surround them with the hot peas, and send them at once to the table.
This will serve eight persons. These may also be served with plain sauce or with sauce bechamel. sauce bechamel two level tablespoonfuls of butter two level tablespoonfuls of flour one half cupful of chicken stock one half cupful of milk one half teaspoonful of salt one salt spoonful of pepper yolk of one egg rub the butter and flour together add the liquids stir until boiling add the salt and pepper stir add the yolk of an egg well beaten pass through a fine sieve and use at once
Chicken Timbal. The white meat of one chicken, one half pint of soft white breadcrumbs, one half cup full of milk, one teaspoon full of salt, one salt spoonful of white pepper, the whites of five eggs. Put the raw meat of the chicken twice through the meat chopper, then put it in a mortar and pound it to a paste or work it in a bowl with a wooden spoon. Boil the bread and milk, stirring constantly. When this is cold, add the salt, pepper,
and four tablespoonfuls of cream. Work it gradually into the chicken meat. This must be a perfectly smooth paste. Add the unbeaten whites of two eggs. When they are thoroughly incorporated, fold in the well-beaten whites of the three eggs. Put at once into an oiled charlotte mold or into small timbal molds. The molds may be garnished with mushrooms or chopped truffles or peas. Stand them in a pan of hot water, cover with oiled paper, and cook in the oven. Small
molds 25 minutes, a large mold 35. Serve hot with cream mushroom sauce. This quantity in small molds should serve 12 people in a large mold 10. Cream mushroom sauce. One can of mushrooms, two level tablespoonfuls of butter, one half pint of milk, two level tablespoonfuls of flour, one half teaspoonful of salt, one salt spoonful of pepper. Rub the butter and flour together and add the milk, stir until boiling, add the seasoning and the mushrooms, cut into halves.
When hot, it is ready to use. End of chapter 14
