Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-20
Leftovers of Fowl

Leftovers Of Fowl
BOUDINS OF TURKEY.-Butter small
! molds dust thickly with bread crumbs, and
half fill them with finely chopped turkey.
| For five moids beat two eggs slightly, sea-
son with a saltspoonful of salt and pinch
of white pepper. few drops of onion juice
and a teaspoonful of chopped parsley; add
one cupful of milk, mix well and pour into
| the molds, set them in a painful OF hot
water cover closely and steam until set.
Turn from the molds onto rouI $ or cold
boiled rice. which has been toasted and
generously buttered. A tomato sauce may
accompany this savory luncheon dish.
TURKEY BALLS.-Chop to powder the
dark and light meat of cold roast turkey,
add two tablespoonful of softened butter
to each cupful and rub to a smooth paste.
To the above proportions add a cupful OF
soft breadcrumbs, half a cupful of blanched
and chopped peanuts. Fry in boiling fat
to a light brown. Serve garnished with
lemon points and parsley and accompanied
by celery sandwiches.
LAYER TURKEY.-Remove all the meat,
keeping the dark and light separate, and
chop each fine. Break the bones, cover
with cold water add bay leaf, a small
piece of mace and three peppercorns. Sim
mer slowly and long until the broth is re-
duced to half a pint; strain and add to 1t
while hot a rounding teaspoonful of pow
dered gelatine. which has been softened in
little cold water. Set away until slightly
thickened then add half of it to the dark
meat for a supful Of the aspic have
a cupful each of the light md dark meat,
spread in a shallow, SOU re mold. and set
in cold place to harden; when firm spread
with devil paste and cover with an even
10y Of ha w
mainder of the aSpic. This Is a line lunch
con dish served cold. thinly sliced and ac-
companed by crisp fried potatoes and to-
mato jelly.
TURKEY MINCE WITH POLENTA.-
Finely chop the cold meat season with
pepper and salt dredge each pint of 1t with
a tablespoonful of -four, and turn into
frying pan containing a tablespoonful of
butter; fry for a moment, then add a cup
+ full of water or weak stock and set on the
back of the range to simmer. Have ready
nodded and cold a pint of polenta, rnade by
stirring into cupful of boiling sailed
water sufficient fine white cornmeal to
make the consistency of breakfast mush.
Stir into 1t a cupful of grated cheese and a
tablespoonful of butter. Pack in a square
mold and set away to become cold. Cut in
half-inch cubes and fill fireproof eerving
dish with alternate layers of the mince and
polenta tubes cover the top with thick
layer of buttered crumbs and place in
moderate oven for thirty minutes.
DUCK AND CHESTNUT PUREE-Boil
until soft one pint of shelled and blanched
chestnuts. Chop to powder cold roast
duck to the amount of one pint. Mash to-
gether the nuts and chopped meats and rub
through coarse sieve. Season with half
teaspoonful of salt, busting of paprika
and tiny pinch of mace. Add two table
spoonfus of melted butter and a cupful of
cream. Heat to the boiling point and serve
within a border of macaron plain boiled
and strictly dredged with grated cheese.
CURRY OF DUCK PUFFS.-At the first
serving of roasted or boiled duck decide on
having these puffs for luncheon, and with
this end in view cook and reserve the giz-
gard and liver. Cut what is lett of the
meat into small cubes. Chop the gizzard
and rub the liver to paste with tea
spoonful of butter and a dessertSpoonful of
curry powder. Place over the fire pint
of well-seasoned chicken stock or the
liquor in which the duck was boiled If
cooked that way: add the cubes of meat,
of which there should be generous cupful,
and teaspoonful of grated onion. When
the boiling point is reached add the liver
paste and a rounding tablespoonful of
Drowned -four rubbed to cream with the
same amount of butter. To prepare the
puffs follow the usual recipe for making
and baking cream puffs and while hot re-
move a small piece from the top. fill with
the curry and, replacing the top, serve at
once
KOUFTAS.-Chop the remnants of cold
duck not too fine. To each cupful add half
a cup Of chopped blanched almonds a little
powdered aniseed, saltspoon of salt.
shake of cayenne, two teaspoonfuls of
cream and the yolk of one egg. Form into
small, flat cakes and fry to a light brown
in butter. Serve garnshed with parsley
and lemon points and accompanied by ba-
mana croquetteS.
STEWED GOOSE-Cut the meat from
the bones, break up the latter, cover with
water and simmer until there is less than
a cupful of the liquor. Strain it, season 1t
with salt and pepper. add the meat cut in
small cubes a glassful of port wine, half
a glassful of tart jelly (green grape when
possible) and half the rind and juice of an
orange, shredding the rind in matchlike
strips. Let come to a boil and serve imme-
diately.
Plum Pudding Croquettes.
The plum pudding croquettes will need a
pint of milk heated in a double boiler.
When steamng hot add sufficient soft stale
bread crumbs to absorb the milk-it will
take about a cupful Cover and cook for
ten minutes, then add one egg beaten with
two tablespoonfuls of sugar. quarter of
a teaspoonful of salt. a dash of nutmeg,
one-eighth of a teaspoon each of cloves and
cinnamon. Stir until the egg is slightly
cooked; then add one cupful of chopped
fruit-citron. raisins and currants, with, if
liked, some dates, figs or prunes. Put
aside until cold, then shape into small GRO
quotes. Dip into slightly beaten egg and
roll lightly in fine, dry crumbs-stale
sponge cake may be used, If on hand-and
fry in smoking hot fat Either a hard or
soft sauce may be used.
Novel Celery Combinations.
CELERY CROQUETTES. - Three-quar-
ters cupful of chopped celery. one large po-
tato. two tablespoonfuls of chopped pecans
or English walnuts, one-half tablespoonful
butter. salt to taste. Pare the potato and
boil it and the celery together until tender
Remove the potato and mash fine. 1t should
make one cupful Drain the celery thor
oughly. then mix all the ingredients to-
gether and turn out to cool. Form into
small croquettes, coat with egg and bread
crumbs and fry in deep fat, smoking hot.
DREAMED DRIED BEEF AND GEL
ERY.-One-quarter pound dried beef, one
cupful celery, cut into half-inch pieces; one
and one-half cupfuls of milk, one and one
half tablespoonful each of butter and
flour, one-eighth teaspoonful pepper. Scald
the beef If too salt and drain well. Melt
the butter. add the celery and beef, and
cook, stirring occasionally. until the celery
Is slightly Drowned. Add the flour. mix
until smooth, pour in the milk. stir until
boiling, add the pepper. also salt If needed, !
and serve hot. garnished with toast points.
BAKED CELERY WITH CHEESE
Three cuDflIlS CELERY. emf into inch DieceS