Evening star., 1901-11-16
Table and Kitchen.
How to Make Dainty Side Dishes Eat
able and Nice Looking.


| preparations: in the taste that makes them
! inviting to the eye as well as the palate.
Most cooks can fry or fricassee chicken
I and even broil one successfully. But when
| it comes to preparing the individual parts
J in the many special ways so popular on
high-class bills of fare they are woefully
| ignorant.
In some markets, particularly those in
the French quarters in our large cities,
the separate parts of the fowl can be pur-
chased for these dishes. such as the breast
for fillets or the legs for "a la diabfe, the
livers for dainty entree.
When any special parts of the chicken
are required, for example, the breast or
white meat. there will be considerable
waste unless the other parts can be util-
lied in some attractive way.
The breasts of the young chicken are, OF
course, the most delicate and tender, but
it is more economical to use fowls in order
that the remaining parts may be of more
value in such service as salads, outlets,
deviled bones dainty minces and soups.
How to Utilize Chicken in n Small
Family.
For a small family it is more economical
to buy two or three fowls and cook only
certain portions at time, than to cook
a fowl entire and then have to warm over
if you desire more than one hot service
from it. The above plan is entirely practi-
cal in cold weather. Buy your fowl freshly
killed and have it drawn and then keep in
cold place until needed. The meat will
be more tender.
The breasts of the chicken may be used
in chicken a la supreme" the highest at
tainment of the French cooks skill; or
chicken filletS with mushroom puree, etc.
The legs will serve for another dainty dish,
| having the bone and tendons carefully re-
moved and then stuffed with a forcemeat
made from part of the chicken, or they may
be prepared in several other dainty ways
The livers will form the basis of a tasty
breakfast, luncheon or supper dish, while
the gizZardss and hearts will enrich a sauce
or in combination with the wings and livers
make a giblet pie.
The dark meat left over will be delicious
in croquettes, scallops, croqui1les or dark
mince while the bones may be used for
broth.
Deviled Chicken Legs.
Cut off the "drumsticks'' from three
chickens and singe and clean, If you have
not already done so, then put them in the
stock pot and cook for twenty minutes.
Take out and bone and remove the tendons.
Season well with salt and pepper, little
cayenne and a pinch of the best ground
mustard for each leg. Then rub a little
Worcester sauce lightly over them. Have
the seasoning evenly distributed over each
piece; now roll well together; skewer them
in shape. Cover with beaten egg and bread
crumbs Then lay them on a broiIer and
grill them for five minutes or saute
them in a little oil or butter for three min
utes. Make pint of rich brown sauce, sea-
soned with mustard, any hot pepper sauce
/ and little minced parsley. Serve very hot.
Chicken Legs. Perigneux.
| For those who prefer milder seasoning in
| their dishes the following will be found
! more palatable:
i
dish, make a stuffing or forcemeat of the
| dark meat of chicken (the meat from the
! necks and back will do for this); add bread
crumbs, sweet herbs and other suitable sea-
sontng and two eggs. The meat must be
minced very fine and rubbed through a
sieve. When the legs are stuffed and skew
cred. put them into saucepan with little
broth and white wine and simmer gently
over the fire until tender. When done lay
them between two boards with a weight on
top. When cold trim them and lay in a
saucepan; add a little glaze made from the
stock in which they were cooked; reheat
thoroughly. Take them out, place a tiny
paper frill, fastened to a small wooden
skewer at the small end of each leg; ar
range on heated dish in a circle. Add a
little Madeira wine. Pour the sauce over
the legs and serve. A tablespoonful Of
minced carrot, parsley, onion and celery
may be added to the legs instead of the
white wine in the first cooking. And they
may be Dreaded and fried after pressing
into shape.
Stuffed Chicken Wings,
The wings are removed with the fillet If
they are to be served in separate dish, cut
off the tip of the wings and draw out the
tendons same as from the leg. Then with a
small, sharp-bladed boning knife remove
the bone as far as the second joint, being
careful not to break the skin. Fill the cav
I~ 1;AAIz
then sew up. Toss in little French dress
ing. well seasoned with salt and pepper.
and let stand for two hours in cool place.
Then IAp in egg and cover with bread
crumbs and fry or cover with the dry
crumbs and broil them.
Chicken Supreme, Waldorf Style,
| Cut into slices quarter of an inch thick
| the meat from the breast Of three fowls:
! trim them to size and shape of pears; lay
J them in a dish with plenty of good butter,
/ dust over with salt, cover with a sheet of
| buttered paper and set them away until
needed. Then put them in the oven to
] bake. Cut and trim some slices of dressed
tongue the same shape as the fillets, but
little smaller, and warm them in a little
butter; cut up the remainder of the chicken
INTO dlce, put into Stewpan, with a small
slice of ham and bacon, trimmings of veal
and half of a calfs foot add small carrot
onion, few stalks of celery, little parsley
season
with SALT pepper, mace and very little
cloves. Cover well with cold water put on
the lid and simmer gently three and a half
hours Strain off the liquor and set away
to cool; then skim off all the fat. Put two
ounces of butter in a saucepan with two
tablespoonfuls of flour. Stir until smooth
and then pour the strained liquor in grad
ually. Stir over the fire until very hot, but
do not allow to boil; then set on side of
range. Take a small can of mushrooms
one of truffies. and one of cockscombs and
heat by setting the cans in boiling water
Pour some of the sauce in a hot dish, ar
range the mushrooms, trufffes and cocks
combs in the center and place the pieces of
fowl and tongue around these and serve.
The Fillet of Chicken.
Each chicken breast yields four fllets
The two large outside flets and the
smaller or minion fillet underneath. To re-
move them cut lengthwise down the center
of the breast close to the bone, using
sharp-pointed knife. In this way the en-
tire breast can be removed without spoii-
ing the shape of the fllets and the two
easily separated. There are a great MANY
very delicate way Of preparing these
choice bits.
Menus.