The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1906-08-18
SOME CHICKEN RECIPES.
Several More or Less Elaborate 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 colo
ham and chicken, egg, -breaderumbs
Boil teacupful of rice in some good
| stock and pound it in mortar with
an onion that has been cooked IN out
ter, with salt and pepper. Pound sep
arately in equal proportions cold nam
and chicken; form this into outlets;
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 DC
picked from the bones; cut it up nnes
then put it back into the saucepan
with two ounces of butter and sea
sontng of pepper and salt. Grease
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 winch
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 a deep, long pan. pressing down
hard with the hand. Fold cloth sew
eral times, put over the top, and put
on weight. It will slice nicely II
prepared the day before using.
CHICKEN RTSSOLES.-Some rem
nants of fowl, ham and tongue, butter,
a pinch of -four, white pepper, salt,
nutmeg, parsley, eggs, a 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 a small quantity of truffies,
all finely minced, toss the whole into
a saucepan with a piece of butter
mixed with a pinch of flour; 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 a
plate to cool. Make a paste with some
-four, little water, two eggs, pinch
of salt, and two or three of sugar; roll
it out to the thickness of 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 huted cutter, dip
each one in heated up egg, and fry a
golden color in hot lard
CHICKEN TERRAPIN.-P1ace a
stewpan on the fire with small tea
cup Of water in it; when it boils add
the flesh of tender boiled chicken,
picked fine. Mix smooth quarter Of
8 pound of butter with 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 pint Of
good sherry wine. Let it 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 tabIespoonfuls of flour, 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 naush-
rooms In a dish and season each OF
the layers with cayenne pepper and
salt Let the top layer be of bread
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