The Tupelo journal., 1906-08-03
SOME CHICKEN RECIPES.
Several More or Less Elaborate Dishes
The Directions for the Same
Given in Full.

CHICKEN OUTLETS WITH RICE.
"A ~teacupful Of rice, some good STOCK,
one onion, salt and pepper, some colo
ham and chicken, egg, breadcrumps.
Boil a teacupful Of rice In some gooo
stock and pound 1t in q mortar with
an onion that has been cooked IN put
ter, with salt and pepper. Pound sep
arately in equal proportions cold nam
and chicken; form this into cutlets'
cover them with egg and bread crumbs
and fry. Serve with a 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 De
picked from the bones; cut 1t UP nne;
then put 1t back into the saucepan
with two ounces of butter and a 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 a weignt
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 ana
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 we'll together,
put In a deep, long pan, pressing down
hard with the hand. Fold a cloths 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, a few drops or
lemon juice, -four, water, three plnches
of sugar. Mince very finely some
remnants of fowls, free from skin, add
an equal quantity of ham or tongue,
as well as a small quantity of trufies,
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
well as a little minced parsley; stir
in, off the fire, the yolks of one or two
eggs beaten up with a few drops OF
lemon juice, and lay the mixture on a
plate to cool. Make a paste with some
-four, a little water, two eggs, a pinch
Of salt, and two or three Of sugar; roll
it out to the thickness OF a penny
piece, stamp it 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 a fiuted cutter. dip
each one in heated up egg, and Try a
golden color in hot lard.
CHICKEN TERRAPIN.-Place a
stewpan on the fire with a small tea
cup of water in it; when 1t boils add
the flesh of tender boiled chicken,
picked fine. Mix smooth a quarter of
a pound Of butter with a tablespoonful
of -four. When the chicken has
boiled three minutes add the butter
and -four, stirring it all the time.
Season with salt, cayenne pepper. a
small blade of mace and half a pint OF
good sherry wine. Let it simmer over
a slow fire ten minutes, then add a
gill Of milk and serve in a 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-, s~weetbreads 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. n grated onion,
three tablespoonfuls of -four, four ia
~blespoonfuls of butter. Heat cream.
rub flour in butter and put in the
| cream; cook till it thickens; take of
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.