The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-05-23
Chicken Pie.

Chicken Pie.
Take one good fowl and cut it into
neat joints-four hard boiled eggs, six
chicken. livers, little chopped parsley
and a little chopped fresh mushroom.
Take a deep pie dish and line it with
thin slices of streaky bacon, then put
in, in layers, the chicken and different
things until the dish is full, then pour
in some good chicken stock. Lastly,
cover it with slices of bacon, and a
crust made of good puff paste. Bake
for two hours. run off the gravy and
remove the fat, then return the gravy
and serve.
Chicken a l'Americaine.
Take a young fowl and stuff it with
a stuffing of bread crumbs lightly cook
ed in butter-With pounded sage, some
beef suet and seasonisg, and the yolk
of one egg to bind. Wrap the fowl in
slices of bacon and roast it. Serve the
fowl with slices of grilled bacon and
a good bread sauce made with cream.
Rabbits a la Creme.
Truss pair of young rabbits. Soak
them in milk and water to keep them
white, drain and dredge them over with
flour, pepper and salt. Basic wen with
butter. When nearly cooked add half
pint of cream to the butter you have
basted with. Dredge over with -four
till 1t forms crust. Dish and pour
the hot cream round.
Indian Curry.
Take three large Spanish onions, chop
them very fine, put them into a vege-
table pan to fry in oil. Let them
brown. When cooked add one pint of
milk and one pint of cream and lit
tie lemon juice. Cook all together I'M
til ready to pass through the wire sieve.
When this is done add two tablespoon
fuls of the best Indian curry powder
and half small teaspoonful of tam
aric powder. Mix well and return it
into the same pan. Then place your
joints or pieces of chicken in the same
and let it cook gently, Swimming off
the oil as it rises. Season to taste and
serve with boiled rice in a separate dish.
This curry is good either hot or cold.
The rice should be carefully boiled and
drained so that each grain is separate.
How to Make Good Outlets.
Make a nicely-shaped outlet by tax
ING IItdb VI TWO CutibIS 10 puS
bone-see that they are very tender.
Dip them in butter and bread crumbs,
and grill before clear open fire. Serve
on silver grid-or, failing this, on a
napkin. Serve them very hot.
Grouse or Game Souffe.
Take the breasts of two birds or
equivalents that have been cooked,
pound them in a mortar with two
ounces of fresh butter and a very little
core of onion. Rub this through
! sieve and adda four eggs. the white
beaten up to a white froth. Season
lightly with salt and little cayenne
pepper. Twenty minutes viii bake this
in quick oven. To be served as hot
as possible.
Split Partridges.
Split the partridge, pepper well, dip
in oil (plenty of it,. and boil it. Melt
a little butter in a plate, rub the par
fridge well in the butter, and serve be
tween two plates.
Hot Cooked Tongue.
Take a smoked tongue and soak it
in cold water for twelve hours-then
place it in a pot to boil. cover 1t with
water, adding one carrot, one faggot,
two onions, two cloves and a few pep
percorns Let this boil for three and
a half hours. then remove the tongue
from the liquor, skin it and trim the
root of the tongue. Glaze it, and serve
with hot cherry sauce, which should be
made as follows:
Cherry Sauce for Hot Tongue.
One tablespoonful of red currant Jel-
ly-melted-one wineglass of port wine,
one of elaret, a little whole Lucknow
ehutney, two large spoonfuls of brown
sauce, the juice of three oranges and
of one lemon, and little cayenne pep