Every evening, Wilmington daily commercial., 1906-06-04
Recipes forSer-
viingChiicken.

Bned Chioken.-This is a foreign recipe
and Is a very delicious dish and rather
different from the ordinary method Of
frying chicken.
Clean and { up a fat chicken. Cover
It for three hours with a mixture Of
lemon Juice and olive OIL, parsley, bay
leaf and seasonings. Drain, dip each piece
10 egg and bread crumbs. and fry brown.
Nix one cup Of white stock with one
cup Of rich milk, the yolk OF an egg and
10 small mushrooms. Season and cook
carefully and pour around the chicken,
hrst adding a little chopped parsley and
The Juice OF a lemon TO the sauce
Another foreign recipe Is for serving
roast chicken.
Roast Chicken French styie).--ciean.
ruf and roast a nns fowl, harding Il
With bits Of bacon and bastlnE with
one cup Of consomme. Strain the sauce,
sdd one onion. some parsley and the
lyers chopped nne. a cup Of bread
crumbs and the Juice Of an orange Boil.
strain again and serve with a salad OF
N1tercress
Cream Of Chicken with Poached Eggs.-
Mnce and pound the best part Of a
cooked fowl add the salt and pepper
and enough milk or white stock TO make
paste when pressed through a neve
Cook and stir over the fre. pour Il on
dish and arrange six poached eggs,
With q border Of parsley on top
Chicken Cutiets.-Chop very hne ehe
meat Of a fowl. to make two eupfuls
must ot course. be cooked nrst Add
two ounces Of butter. salt, pepper and
ebehaf cup Of rich mix OF cream.
Divide into balls fatten like a chop,
and dip IN egg and bread crumbs. Fly
10 hot fat and arrange on a dish and
Sarnish With eress or parsley. Tomato
sauce may be served with the outlets II
desired.
cuuets Of Chlcken.-cut Up the meat OF
ene'half q chieken-thEt cooked IN the
soup will answer best Add six mnah-
Rooms and one-half ounce Of cooked and
chopped heef tongue. Fly these In tive
ounces Of butter, with two teaupoontuis
d chopped onion and one ounce Of hour.
Aoa ne1t one pint OF chicken broth and
eoot until smooth paste. stirring often.
Aoa The yolks Of two sggA juice Of a
enoo, some parsley and salt. II too
uin' pour ot By Htraining half the sauce
.na l't It harden IN the pan Mold into
.uutu and dip each IN the sauce, then
eumoA Fry In butter or hot lard
s aa serve in circle, with the saaca
u,u'eo with a half cup Of bot milk
Cncksn saute with Sauce-rruss a
snessn a. fog roasting. using a trusting
ss'as and twtne rather than skswers.
Iook In hofiyr~ -. -. - -. -
etnt MINUTES, drain, split through tho
81 ieasthviss, and place beneath q
~! .Ssnt without breaking the bones. when
~. % oresh over with beaten egg, dust
-. 80 AT and pepper, and cover with
eremhS- In a large saute pan
.. Nme clarified butter or salt pork
Ano 10 Il sauts the chicken ulosviy
oeheate brown. Then put into the
~. and cook about an hour longer.
Hrs With sauce
osoee for Chicken.--ope-thIrd cnn Of
,Seas eonsomme. or chicken stock. the
4, ~ VI Two eggs. one-half cup OF but
th,.- W Juice OF half lemon. one-hnlf a
h,, .pooainl Of chopped parsley. one
,ps ~olesp onful Of chopped tarragon
A,l, a. ui'n teaspoonful Of salt
b.,,.es sue eonsomme; when heated add the
10, yo'As Of two eggs. and stir over
Hvh,,s until the sauce Is thickened
10 ~ ADD the butter in small bits
hs 49, saeee while cooking. Before tax
s,esSsa, me nre add the herbs and salt
with ,1.e, FOWL on a Mound Of Rice
me - looms.-Truss a fowl for boil
and La WIN the cut side OF a lemon.
tnd re- sneea OF calt pork OF bacon
ttslh' -" - with an onion and two or three
!, q celery until teussr-thrss hanr.
6o,l.s nser Have ready a morpd ~
49, So ncs, sea-.nsd Win h-t.s- - -
IT,.ana ana dispose the fowl vns~ thls
n,s,le muahrooms eooksd n -. -,
ns en-. ssalnst the rice serve LIN
IA esr,ra. hqsor strained, and tbickeood
lsSsss S--s WIN the yoErs II fE-o s-rrr
----.- uAH cup Of cream. Gar