Poulet a la Napoli

Cut and trim a chicken as for fricassee. Take the wings, drumsticks,
thighs and two pieces of the breast and steep them in cold water half an
hour. Drain and wipe dry and dust over with flour and set aside.

Take the rest of the chicken with the giblets and chop small. With water
let this simmer for two hours, making a strong broth with a little veal
(two ounces or more). Slice an onion into rings which place in the
bottom of a stewpan with an ounce of butter. To this add the meat and
giblets and a pint of white broth. Let all simmer but not boil or let
color. Over this pour common broth until covered and bring slowly to
boiling point. Add a small bouquet of herbs and simmer for an hour, then
strain. Thicken a little and then simmer in this the stalks and peelings
of a quarter of a pound of mushrooms and the chicken that was previously
prepared and dusted with flour. When done strain them and drain the
chicken. Strain the sauce and thicken with flour until it is of the
consistency of a rather thin batter.

Dip the pieces of chicken into the batter until well coated and set
aside until it is cold. Then dip the chicken into well-beaten eggs and
cover with bread crumbs. Let set and then repeat. In hot olive oil fry
the chicken until a golden brown. Serve on a napkin and garnish with
parsley and potatoes Duchesse. Cook the peeled mushrooms in the
remaining sauce before the last thickening, and serve in gravy boat to
pour over the chicken.

Recipes

Soup Recipes – Recipes for Soups

WHITE MACARONI SOUP

1 1/2 oz. Macaroni—1d.

1 pint Milk—2 1/2d.

1 oz. Butter—1d.

3 pints Bone Stock

Vegetables and Flour—1d.

Total Cost—5 1/2 d.

Time—One Hour.

The stock made from veal or mutton bones is the best for this soup, as it must be white. Nothing is nicer than the liquor in which a piece of veal has been stewed. If plenty of vegetables have been boiled in it none need be added when the soup is made. If not, boil an onion or leek, a slice of turnip, and a small piece of celery stalk in the stock for twenty minuets, and strain them out. Put the butter into a stewpan, and when it is melted stir in a tablespoonful of cornflour, pour over the milk and stock, and stir until it boils. Boil the macaroni in salt and water for twenty minutes, strain off the water, and cut it into pieces about 1 inch long; put these into the soup, and simmer for ten minutes. Just before serving, flavour with salt, a dust of white pepper, and a few drops of lemon juice.

chocolate cake recipe

Jewish Recipes – Beef Recipes – Recipes for Beef

TO CLARIFY SUET.

Jewish Recipes

Melt down with care fine fresh suet, either beef or veal, put it into
a jar, and set it in a stew-pan of water to boil, putting in a sprig
of rosemary, or a little orange flower water while melting, this is
a very useful preparation and will be found, if adopted in English
kitchens, to answer the purpose of lard and is far more delicate and
wholesome: it should be well beaten till quite light with a wooden
fork.

Jewish Recipes

Chicken Alfredo

Vegetable Recipes – Recipes for Vegetables

TO STEW SPANISH BEANS AND PEAS.

Jewish Recipes

Soak the beans over night in cold water; they must be stewed in only
sufficient water to cover them, with two table spoonsful of oil, a
little pepper and salt, and white sugar. When done they should be
perfectly soft and tender.

Jewish Recipes

Chicken Fajita Recipes

Recipes

SCRAMBLED EGGS WITH PEPPERS

Scrambled eggs on toast with chopped
sweet green peppers make an excellent breakfast dish. Toast four slices
of bread, butter, and put where the platter on which they are arranged
will keep hot. Put a tablespoonful of butter in a hot frying-pan, as
soon as it bubbles turn in half a dozen eggs which have been broken into
a bowl, and mix with half a dozen tablespoonfuls of water. As the whites
begin to set, whip together quickly with a silver knife. Sprinkle over
the top two finely cut peppers from which the seeds have been removed,
stir through the eggs, let the whole cook a half minute, then pour over
the slices of toast, garnish with sprigs of parsley, and serve at once.

Recipes for Easter

BREAST WITH APPLE-PECAN STUFFING

Serves 4

Make sure that the pecans you use are fresh. In the shell, they’ll last in a cool dry place for six months. Shelled pecans should be kept in the refrigerator, in an air tight container. If you plan to keep them for longer than half a year, freeze them.

1 roaster breast

salt and ground pepper to taste

2 cups seasoned breadcrumbs

6 tablespoons butter or margarine, divided

1/4 cup hot chicken broth or water

2 apples, peeled, cored and chopped

1/2 cup chopped pecans

Preheat oven to 375oF. Season breast inside and out with salt and pepper. In a bowl, combine breadcrumbs, 4 tablespoons butter, broth, apples and pecans. Stuff breast cavity and cover with aluminum foil. Carefully place breast, skin side up in roasting pan. Rub remaining butter over breast and bake about one hour and 15 minutes until juices run clear with no hint of pink when pierced. Remove stuffing and carve half of breast.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes

Diabetic Recipes

KICK-OFF KABOBS

Serves 6

Frank is an avid sports fan, and he constantly astonishes his friends by knowing obscure facts and dates concerning the various players and games. This is a an easy dish to serve your sports fans.

6 skinless, boneless chicken breast halves

1/4 cup flour

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 egg, slightly beaten

2 tablespoons water

1/2 cup fine dry bread crumbs

1/4 cup grated Parmesan cheese

3 tablespoons butter or margarine

Preheat oven to 375oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow dish beat together egg and water. On a separate sheet of wax paper blend bread crumbs and cheese. Dip chicken into flour, then egg, then bread crumb mixture turning to coat well on both sides. Arrange chicken in a buttered baking dish. Dot with remaining butter. Bake for 15 minutes. Turn and bake 15 to 20 minutes longer or until cooked through. Cut each breast half into four pieces and thread onto wooden skewers. Wrap in foil or place in plastic container and refrigerate until needed. Serve with assorted dips.

Herbed Sour Cream Dip – In a small bowl combine 1 cup sour cream, 3 tablespoons minced fresh parsley, 1 teaspoon dried tarragon, 2 tablespoons minced scallions, 2 tablespoons snipped fresh or frozen chives, and 1/2 teaspoon salt or to taste.

Instant Spiced Dip – In a small bowl blend together 1 cup mayonnaise, 1/4 cup bottled French dressing, 1/4 cup chili sauce, 1 teaspoon horseradish sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustard, 2 cloves garlic, minced and salt to taste. (If you’re in a hurry, substitute 1/2 teaspoon garlic salt for the fresh garlic and the salt.)

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes

Famous Recipes