=STUFFED CHICKEN OR TURKEY LEGS=
Carefully remove the tendons from the drumsticks as directed in drawing (page 180); remove the bone, all but about an inch and a half at the small end, and remove any remaining sinews. Stuff the leg with a forcemeat made of chicken or veal chopped very fine, and use with it the liver and a little strip of larding pork; season it with salt, pepper, and chopped parsley, and moisten it with one egg. Draw the skin over the end and sew it closely together, keeping the shape as natural as possible. Lay the stuffed legs in a baking-pan; cover with boiling water, and simmer an hour, or until tender; remove them from the water, press them into shape, and let cool. When cold, take out the st.i.tches, dredge with salt and pepper, roll in beaten egg and bread crumbs, and fry in hot fat until browned; or broil them on both sides four minutes, if chicken; six minutes, if turkey legs; or they may be sauted in b.u.t.ter. They may be deviled by rubbing them with mustard and a little red pepper before coating with the eggs and crumbs. Serve them arranged like chops, the bones masked with paper frills.
If preferred, the bones may be entirely removed, and the leg flattened to look like a cutlet. This can be done by placing them under a weight to cool after being boiled. Serve with an olive, Bearnaise, Tartare, or any sauce preferred.
=GRILLED BONES=
Take the wings, second joints, and drumsticks of cold cooked chicken; dip them in melted b.u.t.ter, sprinkle them with salt and pepper, and broil them until they are very hot and well browned.
=CHICKEN a LA VIENNE=
Split a small spring chicken down the back, as for broiling; remove the breast bone; then cut it into four pieces, giving two breast and two leg pieces, cut off the pinions; marinate the pieces in oil, vinegar, pepper, and salt; then roll in flour, and fry in hot fat, one piece at a time; drain and place on paper in the open oven until all are done. They should be a light golden color. Place a paper frill on the leg and wing bones, and dress them on a folded napkin. Serve with Tartare sauce; or arrange the pieces overlapping on a dish, and garnish with four lettuce leaves holding Tartare sauce.
=CHICKEN, BALTIMORE STYLE=
Split a small spring chicken down the back as for broiling; remove the breast-bone and cut off the pinions. Cut into four pieces; dredge with salt and pepper; dip them in egg and fresh crumbs. Place them in a pan, and pour over each piece enough melted b.u.t.ter to moisten it; then roast in the oven eighteen to twenty minutes. Make a cream sauce, taking one cupful of Bechamel sauce, and adding to it a half cupful of cream and a half tablespoonful of b.u.t.ter. Pour this sauce on a dish, and place the pieces of chicken on it. Garnish with slices of fried bacon.
=CHICKEN IMPERIAL=
Cut the breast from a chicken, retaining it in shape on the bone. Remove the skin, and lard the breast on each side with four lardoons. Place it in a deep saucepan; cover with stock or boiling water, and simmer for thirty to forty minutes, or until tender. Then remove from the water, and place in oven for ten minutes to take a very light color. Make a sauce as follows:
Put into a saucepan one half cupful of the stock in which the breast was boiled, and one half cupful of cream. Let it come to the scalding point; season with salt and pepper and one tablespoonful of chopped parsley.
Remove from fire, and stir in slowly two yolks and two tablespoonfuls of milk beaten together. Stir constantly until thickened, but do not let boil, or the egg will curdle. Strain and pour it around the breast. The breast should be carved diagonally, giving three pieces on each side.
[Ill.u.s.tration: CHICKEN IMPERIALE AND STUFFED LEGS. (SEE PAGES 188 AND 189.)]
=CHICKEN b.r.e.a.s.t.s WITH POULETTE SAUCE=
Remove the b.r.e.a.s.t.s from several chickens; cut them lengthwise, each breast giving four pieces. Simmer them in salted water until tender.
Make a Poulette sauce (see page 280), and pour over the b.r.e.a.s.t.s piled on a dish. Sprinkle with parsley chopped very fine. Use a generous amount of sauce.
=CHICKEN CHARTREUSE=
Mix one cupful of cooked chicken minced very fine with
1 teaspoonful of chopped parsley, 1/2 teaspoonful of onion juice, 1/4 teaspoonful of salt, 2 tablespoonfuls of tomato juice, 1 beaten egg, Dash of pepper.
Grease well a charlotte russe or pudding mold; line it one inch thick with boiled rice. Fill the center with the chicken mixture, and cover the top with rice, so the chicken is entirely encased, and the mold is full and even. Cover and cook in steamer for forty-five minutes. Serve with it a tomato sauce; pour a little of the sauce on the dish around the form, not over it.
[Ill.u.s.tration: CHARTREUSE OF CHICKEN GARNISHED WITH SLICE OF HARD-BOILED EGG AND PARSLEY. (SEE PAGES 83 AND 190.)]
=CHICKEN SOUFFLe=
1 tablespoonful of b.u.t.ter.
1 tablespoonful of flour.
1 tablespoonful of chopped parsley.
1 cupful of milk.
1 cupful of minced chicken.
1/2 teaspoonful of salt.
3 eggs.
10 drops of onion juice.
Dash of pepper.
Make a white sauce by putting the b.u.t.ter in a saucepan or double boiler.
When melted add the flour, and cook a moment without browning. Then add slowly the milk, and stir till smooth. Season with salt, pepper, parsley, and onion juice. There should be one cupful of the sauce.
Remove from the fire, and stir in the beaten yolks of three eggs; then add a cupful of chicken chopped fine. Stir the mixture over the fire a minute until the egg has a little thickened; then set aside to cool. Rub a little b.u.t.ter over the top, so it will not form a crust. When time to serve beat very stiff the whites of the three eggs, and stir them lightly into the cold chicken mixture. Put it into a pudding dish, and bake in hot oven for twenty minutes. Serve at once in the same dish.
This is a souffle, so the whites of the eggs must not be added until it is time for it to go into the oven, and it will fall if not served immediately after it comes from the oven. This dish may be made with any kind of meat. Chicken souffle may be baked in paper boxes, and served as an entree.
=CHICKEN LOAF=
Boil a fowl until the meat falls from the bones. Strain, and put the liquor again in the saucepan; reduce it to one and a half pints, and add one quarter box of soaked gelatine. Lay a few slices of hard-boiled egg on the bottom of a plain mold; fill the mold with alternate layers of white and dark meat of the chicken. Season the liquor, and pour it over the meat in the mold, and set it away to harden; it will become a jelly.
It is a good dish to use with salad for luncheon or supper.
=CHICKEN CHAUDFROID=
Cut cold cooked chicken into as neat and uniform pieces as possible; remove the skin; make a chaudfroid sauce as directed on page 281. Mix the sauce thoroughly, and let it cool enough to thicken, but not harden.
Roll each piece of chicken in this sauce until well coated. Range the pieces without touching in a pan, the ends resting on the raised edge; place the pan on ice until the sauce is set. Make a socle (see page 326) of bread or rice; rub it with b.u.t.ter, and mask it with chopped parsley.
Arrange the pieces of chicken around the socle, resting them against it; then with a brush coat them over lightly with clear chicken aspic which is cold, but still liquid. Ornament the top of socle with a star of aspic, or with a bunch of nasturtium, or other blossoms or leaves.
Garnish the dish with aspic, with flowers, or leaves; or, if socle is not used, pile the pieces in pyramidal form and garnish. Serve with it a Mayonnaise, Bearnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.
=CHICKEN MAYONNAISE=
Cut cold cooked chicken into pieces; remove the skin, and trim the pieces into good shape. Cover each piece with jelly Mayonnaise (page 290), and leave them in a cool place until the Mayonnaise has set. Trim them and dress them around an ornamented socle or a mound of salad, or lay each piece on a leaf of lettuce. Garnish with aspic or with flowers.
Use a green, white, or yellow Mayonnaise; and keep in cold place until ready to serve.
=ENGLISH CHICKEN PIE (COLD)=
Take two tender chickens, and cut them up as for frying. Put them into a large saucepan with two and a half quarts of water; add a bouquet made of sweet marjoram, basil, parsley, three bay-leaves, sprig of thyme, and small blade of mace. Let them simmer until well cooked. Add to the pot when the chicken is about half done one half pound of bacon cut into small pieces like lardoons. Wash the bacon before adding it. A quarter of an hour before removing the chicken add the half of a small can of truffles cut into slices.
Boil eight eggs very hard, and cut them in slices. Arrange on the bottom of an earthen dish a layer of egg slices and truffles, then a layer of chicken meat; alternate the layers until the dish is two-thirds full.
Return the bones and coa.r.s.e pieces of meat to the pot, and reduce the liquid one third. Strain, cool, and remove the grease. Return the stock to the fire, add a quarter box or one half ounce of soaked gelatine.
Pour this over the chicken. When it has jellied and is ready to serve, place on the top a crust of puff paste, which has been cut to fit the dish, and has been baked separately.
TURKEY
The rules given for dressing and cooking chickens apply also to turkeys. Turkey can be subst.i.tuted for chicken in any of the receipts given. A young turkey will have smooth black legs and white skin.