These cutlets are only chicken _croquettes_ in a different form.
Prepare them like trimmed lamb chops, in the following manner: Make a
shape pointed at one end and round at the other; then press it with the
blade of a knife, giving it the shape of a cutlet. Egg and bread-crumb
these cutlets, and fry them in boiling lard; then stick in a paper
ruffle at the pointed end. Serve them, one cutlet overlapping the other,
in a circle, with a tomato-sauce in the centre of it, or around a pile
of mushrooms or of pease. This is considered a very palatable dish for a
dinner company.
CHICKEN, WITH MACARONI OR WITH RICE (_French Cook_).
Cut the chicken into pieces; fry or _sauté_ them in a little hot
drippings, or in butter the size of an egg; when nearly done, put the
pieces into another saucepan; add a heaping tea-spoonful of flour to the
hot drippings, and brown it. Mix a little cold or lukewarm water to the
_roux_; when smooth, add a pint or more of boiling water; pour this over
the chicken in the saucepan, add a chopped sprig of parsley, a clove of
garlic, pepper, and salt. Let the chicken boil half or three-quarters of
an hour, or until it is thoroughly done; then take out the pieces of
chicken. Pass the sauce through a sieve, and remove all the fat. Have
ready some macaroni which has been boiled in salted water, and let it
boil in this sauce. Arrange the pieces of chicken tastefully on a dish;
pour the macaroni and sauce over them, and serve; or, instead of
macaroni, use boiled rice, which may be managed in the same way as the
macaroni.
CHETNEY OF CHICKEN (_Mrs. E. L. Youmans_).
Ingredients: One large or two small chickens, one-quart can of tomatoes,
butter the size of a pigeon’s egg, one table-spoonful of flour, one
heaping tea-spoonful of minced onion, one tea-spoonful of minced pork,
one small bottle of chetney (one gill).
Press the tomatoes through a sieve. Put the butter (one and a half
ounces) into a stew-pan, and when hot throw in the minced onions; cook
them a few minutes, then add the flour, which cook thoroughly; now pour
in the tomato pulp, seasoned with pepper, salt, and the minced pork, and
stir it thoroughly with an egg-whisk until quite smooth, and then mix
well into it the chetney, and next the cooked chicken cut into pieces.
The chicken may be _sautéd_ (if young) in a little hot fat, or it may be
roasted or boiled as for a fricassee. The chicken is neatly arranged on
a hot platter, with the sauce poured over. Slices of beef (the fillet
preferable) may be served in the same way with the chetney sauce.
This chetney is an Indian sauce, and can be procured at the first-class
groceries.
CURRY OF CHICKEN (_Mrs. Youmans_).
Cut the chicken into pieces, leaving out the body bones; season them
with pepper and salt; fry them in a _sauté_ pan in butter; cut an onion
into small slices, which fry in the butter until quite red; now add a
tea-cupful of stock freed from fat, an even tea-spoonful of sugar, and a
table-spoonful of curry-powder, mixed with a little flour; rub the
curry-powder and flour smooth with a little stock before adding it to
the saucepan; put in the chicken pieces, and let them boil two or three
minutes; add then the juice of half a lemon. Serve this in the centre of
a bed of boiled rice.
Veal, lamb, rabbits, or turkey may be cooked in the same way. The
addition of half a cocoa-nut, grated, is an improvement.
CHICKENS FOR SUPPER (_Mrs. Roberts, of Utica_).
[Illustration]
After having boiled a chicken or chickens in as little water as possible
until the meat falls from the bones, pick off the meat, chop it rather
fine, and season it well with pepper and salt. Now put into the bottom
of a mold some slices of hard-boiled eggs, next a layer of chopped
chicken, then more slices of eggs and layers of chicken until the mold
is nearly full; boil down the water in which the chicken was boiled
until there is about a cupful left, season it well, and pour it over
the chicken; it will sink through, forming a jelly around it. Let it
stand overnight or all day on the ice. It is to be sliced at table. If
there is any fear about the jelly not being stiff enough, a little
gelatine may be soaked and added to the cupful of stock. Garnish the
dish with light-colored celery leaves, or with fringed celery.