Mexico Missouri message. (Mexico, Audrain County, Mo.) 1899-1918, 1906-08-09
SOME CHICKEN RECIPES.
Several More OF Less Eiaborate Dishes
The Directions for the Same
Given in Full.


CHICKEN OUTLETS WITH RICE
"A teaeupful OF rice, some good stock,
one onion, salt and pepper, some cold
ham and chicken, egg, breadcrumbs.
Boil teaeupful OF rice in some good
stock and pound II in a mortar with
an onion that has been cooked in but
ter, with salt and pepper. Pound sep
arately in equal proportions cold ham
and chicken; form this into outlets;
cover them with egg and bread crumbs
and fry. Serve with sharp sauce.
CHICKEN LOAF.--A chicken, two
ounces Of butter, pepper and salt, egg.
Boil a chicken in as little water as
possible until the meat can easily be
picked from the bones; cut 1t up fine;
then put It back into the saucepan
with two ounces Of butter and sea
soning Of pepper and salt. Grease a
square china mold, and cover the
bottom with slices of hard boiled eggs;
pour In the chicken, place weight
on It, and set aside to cool, when II
will turn out.
PRESSED CHICKEN.-Two chick
ems, boiled until the meat leaves the
bones easily; then pull to pieces and
chop fine, letting the liquor, In which
they were cooked boil down until only
a cupful remains. Add about one-half
as much chopped ham as chicken; roll
two soda crackers, pour the stock over,
seasoning highly. Mix well together,
put in deep, long pan, pressing down
hard with the hand. Fold cloth sew
eral times, put over the top, and put
on a weight It will slice nicely II
prepared the day before using.
CHICKEN RISSoLES.-S rem
nants Of fowl, ham and tongue, butter
pinch Of flour, white pepper, salt
nutmeg, parsley, eggs, few drops Of
lemon Juice, flour, water, three pinches
Of sugar. Mince very finely some
remnants Of fowls, free from skin, add
an edual quantity of ham or tongue,
as we'll as small quantity Of trufdes,
all finely minced; toss the whole into
a saucepan with a piece Of butter
mixed with a pinch of -four; add white
pepper, salt and nutmeg to taste, as
we'll as a little minced parsley; stir
in, off the fire, the yolks of one or two
eggs beaten up with few drops Of
lemon juice, and lay the mixture on a
| plate to cool. Make paste with some
flour, a little water, two eggs, pinch
Of salt, and two or three of sugar; roll
1t out to the thickness of q penny
piece, stamp 1t out in round pieces
three inches In diameter; put a piece
of the above mince on each, then fold
them up, fastening the edges by mois-
| tening them with water. Trim the
rissoles neatly with fluted cutter, dir
each one in heated up egg, and fry a
| golden color in. hot lard.
CHICKEN TERRAPIN.-Place g
stewpan on the fire with small tea
cup Of water In 1t; when 1t boils add
the flesh OF tender boiled chicken
picked fine. Mix smooth quarter Of
a pound of butter with tablespoonful
of -four When the chicken has
boiled three minutes add the butter
and flour, stirring it all the time
Season with salt, cayenne pepper, 9
small blade of mace and half pint Of
good sherry wine. Let it simmer oVel
a slow fire ten minutes, then add {
gill of milk and serve in hot dish.
CREAM CHICKEN.-Four chickens
three cans of mushrooms, four sweet
breads. Boil chicken till tender anC
cut as for salad, removing all skin
boil and chop sweetbreads. Mix chick
en-, sweetbreads and mushrooms, ant
bake in alternate layers with bread
crumbs, seasoned with pieces of but
ter and cream dressing given below
This is sufficient for 20 people.
CREAM DRESSING.--one and one
half pints of cream, one grated onion
three tablespoonfuls Of -four, four ia
blespoonfuls of butter. Heat cream
rub -four in butter and put in tn
cream; cook till 1t thickens; take Of
and stir In onion. Put the first laye
Of chicken, sweetbreads and mush
rooms in a dish and season each 0
the layers with cayenne pepper AM
salt Let the top layer be Of breal
crumbs. Chicago Tribune.