The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1906-08-16
SCOTLAND NECK. N. c. THURSDAY, AUGUST 1e. 1906
SOME CHICKEN RECIPES.
Several More or Less Elaborate Dishes
The Directions for the Same
Given in Full.


A teacupful of rice, some good stock,
one onion, salt and pepper, some cold
ham and chicken, egg, breadcrumbs.
| Boil a 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 a sharp sauce.
| CHICKEN LOAF.-A chicken, two
! ounces of butter, pepper and salt, egg
Boil chicken in as little water as
| possible until the meat can easily be
picked from the bones; cut 1t up fine;
| then put 1t back into the saucepan
with two ounces of butter and sea-
| soning of pepper and salt. Grease q
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 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 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 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,
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 small quantity Of truff1es
all finely minced; toss the whole into
a saucepan with a piece of butter
mixed with pinch of flour; add white
pepper, salt and nutmeg to taste, as
we'll 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 a
plate to cool. Make paste with some
flour, 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 1t out in round pieces
three inches in diameter; put piece
of the above mlnce on each, then fold
them UP, fastening the edges by mois-
tening them with water. Trim the
rissoles neatly with fluted cutter, DIP
each one in beated up egg, and fry a
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 tablespoonful
of flour. When the chicken has
boiled three minutes add the butter
and flour, stirring 1t all the time
Season with salt, cayenne pepper, q
small blade Of mace and half pint OF
good sherry wine. Let it simmer over
slow fire ten minutes, then add q
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 flour, four ta.
blespOonfuls of butter. Heat cream,
rub flour 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. Tribune.