New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-09-16
LITTLE DISHES OF CHICKEN.
HOW TO CUT OUT THE FILLETS-DEv-
ILLED DRUMSTICKS-THE DELL
CIOITS SUPREME
CIOUS SUPREME.


Almost any fricas.ee chicken success
fully-or even broil or fry 1t; but few people are
adopts In preparing the individual parts OF chicken
In special ways. The flllcs OF the breast form a
delicious dish by themselves Abe highest attainment
OF the French skill in chicken "a la supreme
The legs and the wings each prepared IN
special dishes by themselves; and chicken livers and
cocks combs are made into many nice entrees
that they may always bs bought in French mar
kets by the pint like oysters Now the service or
any OF these special pieces implies considerable
waste II the other parts OF the chicken are not
made use Of. Leftover parts of the two or three
chickens required for such services may be used In
salads croquettes Cromeskics or any dainty minces
or for soups Where the breast Is removed in
flets II Is just well TO use fowls. though OF
course the breast of young chicken is tenderer'
for It be remembered that the remaining parts
OF the chicken not so valuable for soup.
The drumstick that much-despi.el piece as 1t has
been shown may be made thoroughly palatabe by
the removal OF the tendons. The less OF chicken
should be used Three chickens are a fair allow
ance for the ser"ice OF a small family The breasts
Of the same bird may be cut into flets and utilized
for a supreme Of chicken. and the remainder OF the
chicken 70, forcemeat. part Of which Will be re-
quired stufing the legs Thus from three chick
ems we obtain two services besides a considerable
quantity Of forcemeat for other culinary purposes
or we may make entree OF dark 'nince from the
parts left af.er the legs and breast are removed
Excellent croquettes made from this dark meat
OF the chickens and delicious scallOps or coquiles
1t takes little time; bu; when there Is very
small family it s much more economical 10 COOK
some portion Of pair OF chickens first and other
portions later tlan TO cook them all at once ana
then them
For chicken legs "a Ia diabe" take six drum
sticks SINCE them II they have not been we'll snged
before they removed from the chicken. ooii
them fo- about twenty minutes in n soup pot and
then bone them. Season them with a little salt ana
pepper. a mere pinch Of Cayenne pepper ana
pinch OF the best English mustard for each leg Rub
about half teaspoonfu OF Partisan sauce on each
leg Rub the pieces Of leg thoroughly to see that
the seasoning is evenly distributed. Roll the drum
sticks and skewer them In shape Cover each one
with beaten egg. being careful that the egg COW
ers every portion OF the chicken. brush or COM
mon tablespoon will DO this work well As soon as
a drumstick is we'll egged roll It in fine sifted
breadcrumbs and either broil the legs five minutes
on each side fry them In hot Fat for three MIN
u,es Serve them with pint OF rich. brown sauce
into which even teaspooniul OF dry mustard TWO
Of Partisan sauce and pinch OF Cayenne pepper
have been mixed Turkey legs may be served IN
exactlv the same way but they require about one
third longer cooking.
Another way 70 cook the legs or chicken TOT per
sons who do not Ike highly peppered food (Which
Goldsmith tells US only for palates grown cal
Gus 10 d.seaseO is TO stuff them with forcemeat
Boil them In soup stock and bone them. Make
chicken forcemeat OF half pint OF raw chicken
chopped fine and rubbed through sieve. one taoe-
SPOONFUL OF butter. teaspoonful OF SAT- nal cup
Of sfted breadcrumbs and two eggs Boil the oreaa
with half pint OF cream or rich milk In double
boiler II will take about ten minutes and VIII re-
duce the dry bread to n soft panada. OF which there
will be iust about as much there Is OF the meat
Add the meat. seasoning and eggs TO the bread
thoroughly incorporating them Into one mass mere
VII be more forcemeat than Is necessary TO stun
the drums,cks but what is left over may be useiul
! nor friel
| fore DINING them in egg and breadcrumbs to stun
veal and lamb chops etc. FIJI the druinsuchs 'uA
with the forcemeat and sew them up Ihey may
now be boiled fried after egging ana brcaHcruhD-
ing them) or better siill they may be praised In
| hot stock enough 10 just cover them. with TWO
,.b,esnoonful. each Of chopped carrot and onion
| and a minced spray OF celery. Add also spray OF
ma rslev and one of thyme. lie, the legs simmer In
| This way FOR one hour basiing them every fifteen
minutes with the gravy in the pan.
The wings OF the chicken may also be cooked sep
| aratey. They are generally removed with the NJ
lots The tip Of the wing should be cut and some
| OF the tendons drawn out In the same way they
are drawn out OF the leg; with small Keeh-o'hue'
! boning knife. the bone Of the wing ~ remover as
! far as the second Joint the greatest care beng
taken not 10 cut 'hc skin. The cavity thus maze i
stuffed with forcemeat and the pinion Is Se"eu UP.
Thev NAV then be sprinkled with salt and pepper
and a little lemon juice. or merely tos'ei J" "
rnarnade OF oil and vinegar. seasoned win pepper
- Won prefer. md left 10 stand Tor TWO hourS AZ
the end OF this tine. dip the wings IN nttie egs
md cover them with fine breadcrumDs ana iry thei;
or simply roll them in slf,ed breadcrunbs ana D'o'i
| them. ,,,, ora differently cooked Each
| chicken breast Yields four hlets The best way 10
remove them is TO cut length"ise down me ~,
| ~ ne breast by the bone each side hrst hy
~ b, means the breast may be taken from the car
cas- entire with Remove the mlni3n i M,
| underneath which form a layer OF hustIe, 'ni n
uandant ~ the remainder Of the breast when con
ps,utes the large He,. FOR simple frying the
minion llet is attenet n,if 18th are ire,ted alike
For supreme OF chicken The larger Met ai one is
stuffed fried hle Of csicKeni b gam thick sauce
gten 80 IN This way after removing The hliets
sprinkle them Tth sat ha cHkens and two or
three sprays OF minced parsley Siice "y mr. aiii
over them and cover them Giosey ni Up crisp The
IN ess ' ~ co,,rse not used It, service Is merely
10 i,npart sight favor 10 the teSh n,,c, "a
aiirnys an elaborate dish. here gwen Lay the
six mn.on nles from three c n,cn a. tbnr tnIn
Snt "a" Ia denh of one inch. making an inclslon
three inches long. Mnce SIX ,hesn,on
pi of chicken forcemeat Use this stuiiing to MI
The ncisions in the large hiiets aalu w Us, s ~
niiTfs ISampen the larger hles and press the
smaller hets over them tytis e e bmtter and
| each sup' IN hraising-pan Pour around them
ip,uh,esnoonful OF Madeira and two or three table
sPoGnis ,ock Let hem cook slowly in the oven for
one hour bastng them frequently an S
sS,,e ore small onion add four whole peppers anu
| half bav leaf and fry the wnoie IN s,ir Ii
with hearing pnen add Gi pint of chicken
tapisspoo.hu nr nice white stock Let the sauce cook
twenty-five minutes after ADDING sa II viii not
hnn and add six mushrooms, minced am Two i.o .,
spoonfus OF white wine ana nnaiy M he ',IIce OF
three GEE oon Let the sauce stay at the back OF
The fire for about five minutes Stirring r rye
n N