The Oakley eagle. [volume] (Oakley, Idaho) 1901-1908, 1906-09-13
SOME CHICKEN RECIPE
Several More or Less Elaborate Disl
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 cold
ham and chicken, egg, breadcrumbs.
Boil teacupful of rice in some good
stock and pound it 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 chicken ia as little water as
| possible until the meat can easily be
| picked from the bones; cut il up fine;
| then put 1t 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 a weight
ON 1T, and set aside to cool, when it
will turn out.
PRESSED CHICKEN-Two chick
ems, boiled until the meat leaves the
bones easily; then pull to pieces and
chop line, 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 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. 1t will slice nicely if
prepared the day before using.
CHICKEN RISSOLES. Some rem
nants of fowl, ham and tongue. butter.
q pinch of -four, white pepper, salt,
nutmeg, parsley, eggs, few drog of
lemon juice, flour, water, three pinche.
OF sugar. Mince very finely some
remnants of fowls, free from skin, add
an equal quantity of ham or tongue |
as well as small quantity of truf1ies, |
all finely minced; toss the whole into
a saucepan with piece of butter
mixed with pinch of flour; add white I
pepper, salt and nutmeg to taste. as
well as 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 |
plate to cool. Make paste with some
nour, little water, two eggs, q pinch |
or 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 a piece
Of the above mince on each, then fold
them up, fastening the edges by mois-
tening them with water Trim the
neatly with fiuted cutter. dip
each one in heated up egg. and fry
golden color in hot lard.
CHICKEN TERRAPIN.-Place a
stewpan on the fire with a small tea
cup of water in it; when it 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 flour, 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
4 slow fire ten minutes, then add a
CREAM CH1CKEN.-Four chickens.
.hree cans of mushrooms, four sweet
'reads. Boil chicken till tender and
ut as for salad, removing all skin;
'oil and chop sweetbreads. Mix chick
m, sweetbreads and mushrooms, and
'ake in alternate layers with bread
seasoned with pieces of but
er and cream dressing given below.
This is sufficient for 20 people.
CREAM DRESSING.-One and one
alf pints of cream, one grated onion.
hree tablespoonfuls of flour, four Ia
lespoonfuls of butter Heat cream.
ub flour in butter and put in the
ream; cook till it thickens; take off :
nd stir in onion. Put the first LAYER
I chicken, sweetbreads and mush- ,
ooms in a dish and season each of (,
he layers with cayenne pepper and .
alt. Let the top layer be of bread
Tribune.