Custer County Republican. (Broken Bow, Neb.) 1882-1921, 1906-08-09
SOME CHICKEN RECIPES.
Several More or Less Elaborate Dishes
The Directions for the Same
Given in Full.

CHIChEN OUTLETS Win RlSD'
"A teacupful of rice, some good stock
one onion, salt and pepper, some cold
ham and chicken, egg, breadcrumbs.
Boil teacupful Of rice in some good
stock and pound 1t 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 line;
then put it back into the saucepan
with two ounces of butter and a sea-
soning of pepper and salt. Grease
square china mold, and cover the
bottom with slices Of hard boiled eggs;
pour in the chicken, place a weight
on it, and set aside to cool, when 1t
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
cupful remains. Add about one-half
as much chopped ham as chicken; roll
two soda crackers, pour the stock over
seasoning highly. Mix we'll 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. 1t will slice nicely II
prepared the day before using.
CHICKEN RISSOLES.-Some rem
nants of fowl, ham and tongue, butter,
a 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 equal quantity of ham or tongue,
as well as q small quantity Of truffles.
all finely minced; toss the whole into
a saucepan with a piece Of butter
mixed with pinch of -four; add white
pepper, salt and nutmeg to taste, as
well 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
plate to cool. Make paste with some
-four, little water, two eggs, a pinch
of salt, and two or three of sugar; roll
1t out to the thickness of a penny
piece, stamp it out in round pieces
three inches in diameter; put 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 a fluted cutter, dip
each one in heated up egg, and fry a
golden color in hot lard.
CHICKEN TERRAPIN.-Place a
cup Of water in it; when it 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, a
small blade of mace and half pint of
good sherry wine. Let 1t simmer over
slow fire ten minutes, then add a
gill of milk and serve in hot dish.
CREAM CHICKEN.-Four chickens,
three cans of mushrooms, four sweet
breads. Boil chicken till tender and
cut as for salad, removing all skin;
boil and chop sweetbreads. Mix chick
en-, sweetbreads and mushrooms, and
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 the
cream; cook till it thickens; take off
and stir in onion. Put the first layer
of chicken, sweetbreads and mush-
rooms in a dish and season each Of
the layers with cayenne pepper and
salt. Let the top layer be of bread
crumbs.-Chicago Tribune.