Combine all ingredients and mix thoroughly.
Cut the chicken into serving pieces and dip each piece in the batter. Roll in crushed corn flakes or bread crumbs, and fry as you wish.
Clean and wash the chicken inside and out. Mix salt and pepper to taste and rub over fowl. Stuff with your favorite dressing.
Melt the butter in a roasting pan and brown the fowl on top of the stove. Add champagne, cover and roast in a preheated 350° oven 20 minutes per pound, or until tender.
Remove chicken from roaster, add the cream to juices in the pan and cook, stirring frequently, for 10 minutes. Season with additional salt and pepper if necessary.
Carve the fowl and serve the sauce over individual portions.
Brown chicken in oils and remove pieces to casserole. Add onion to skillet. When transparent add garlic and cook 1 minute. Add next 4 ingredients and stir 1-2 minutes. Add stock gradually to keep smooth. Salt and pepper to taste. Add paprika and bay leaf and pour over chicken. Cover and cook in preheated 375°F oven 40 minutes.
Add shrimp and asparagus and cook covered additional 20 minutes. Remove bay leaf. Stir in cream and adjust seasoning before serving.
Mix chicken and pickle and blend with white sauce. Add beaten egg. Season and make into small balls. Roll in crumbs and cheese and deep fry.
NOTES : Serve hot as garnish for cold smoked meats, cooked fowl/meat.
Place chicken pieces in roasting pan with ¼ pound of the butter, onions, celery and seasonings. Simmer over low heat on top of stove for 25 minutes. (If necessary, light two adjecent burners and place pan across both.) Add wine and mushrooms. Cover and let cook for 20 minutes more, or until chicken is tender.
Melt the remaining ¼ pount butter in another pan and stir in the flour, a little at a time. Blend until smooth, but do not allow to brown.
Place the chicken with onions, celery and mushrooms on a warm serving platter.
Add the broth to butter and flour a little at a time, mixing thoroughly. Stir constantly until it begins to boil, reduce heat to simmering poinnt and add the beaten egg yolks mixed with the cream. Allow sauce to cook for a moment or two, stirring frequently. Remove from heat and add parsley and chives.
Serves 16 Categories : Smørgåsbord Fish Meats And Fowl
Melt butter in saucepan. Sauté liver, voered to cook thoroughly. When cooked, mash fine and cool. Add gherkins and seasoning. Add mayo to form balls.
NOTES : Use as garnish on aspics, smoked fish or meat, or other cold meats.
Melt butter, moderate heat, large flameproof casserole. Add chicken, cook 8 to 10 minutes, turning occasionally (until well browned). Remove pieces and add more until all are browned. Add chopped onions until translucent (5 to 7 minutes). Remove from heat, stir in flour to make smooth paste. Stir in chicken stock, avoiding lumps. Add salt, pepper, paprika, cayenne, dill, bay leaf, and Madeira. Boil over moderate, stirring constantly. Reduce to low, add chicken, cover, cook 30 minutes. Stir in asparagus and prawns, cook 30 minutes (until chicken tender). Place chicken in deep-sided serving dish; keep hot. Stir cream into casserole, cook, stirring constantly 2 to 3 minutes (until hot). Pour over chicken, discard bay leaf, serve immediately.
NOTES : Prawns should probably be put in later, like, 10 minutes before serving.
Cut chicken into serving pieces. Place in a deep, heavy skillet, add the salted water and simmer until about half done (approximately 1¼ hours). Put chicken in a large buttered casserole. Blend together the next set of ingredients:
Cook over a very slow fire until the consistency of medium cream sauce. Pour over chicken.
Preparing the Rice - Put the rice in a heavy saucepan which can be covered. Add the milk and salt and let come to a boil. Turn the heat very low, cover and cook 30 minutes, or until grains are nearly dry. Lift the lid from the pans as little as possible, and if you must stir, do it once only, gently, with a fork, to keep the rice flaky.
Mix sugar, paprika, butter and nuts and add to the rice slowly.
When rice has cooled, mix with the beaten eggs, saving 1½ tablespoons of the beaten eggs for the crust.
Place the rice mixture as a mound over the chicken. Cut a gash in the crust of rice to allow the steam to escape. Bake in a preheated moderate oven (350°) until the chicken is tender (about 1 hour). Brush with the reserved beaten egg mixture. Spread the buttered crumbs over the surface. Sprinkle minced parsley over crust after removing casserole from oven.
If you want gravy, remove a small quantity of liquid from the casserole before the rice is placed over the chicken, because the rice will absorb most of the liquid.
Cut chicken into serving pieces. Bake in butter in a shallow baking pan in a moderate oven (preheated to 375 degrees) until a golden brown. Turn off oven. Add wine and let marinate 1 hour.
Add the cream and season to taste. Heat oven to 300 degrees and continue cooking for another 30 minutes. Add almonds. Cook for another half hour, or until chicken is tender.
Allow at least ½ pound of fowl per person.
Salt and pepper chicken. Marinate in the dry white wine overnight.
Sauté the chicken pieces in the butter until golden brown. Place in a roaster with the butter and the marinade.
Cover and bake 50 minutes in a preheated 375° oven. Add more wine if necessary while baking.
Lower heat to 350 degrees. Roast until tender (length of time will depend on the age and condition of the chicken).
When ready to serve, place the cut-up fowl on a warm platter and pour the brandy over it. Ignite and bring to the table flaming. Use any leftover juices in the pan to quench the plames after your guests have properly admired the platter.
Allow at least ½ pound of fowl per person.
DRESSING #1 - Crush toast with a rolling pin to reduce it to crumbs. Mix well with the remaining ingredients. Stuff goose and roast in a preheated 325° oven on a rack in an uncovered pan. Allow 25 minutes per pound, and prick skin of bird often while roasting to release fat.
POTATO AND ALMOND DRESSING #1 - Combine all ingredients and mix well. Stuff goose and roast as in preceding recipe until done.
PRUNE DRESSING - Wash, clean and wipe the goose inside and out,
and rub with onion; discard the onion. Season with salt and pepper.
Stuff as follows:
Mix prunes and apples well and stuff the cavities of the goose. Sew with string or use skewers. Fasten neck skin to back with skewers. Loop cord around legs and tighten slightly. Place breast side down on rack of a roasting pan. Roast uncovered at 325 degrees in a preheated oven for 1 hour. Remove accumulated fat. Turn fowl breast side up. Add the wine. Roast until tender. Prick skin often.
Place fowl on a heated platter. Remove skewers or string. Remove some of the dressing before carving to prevent slipping.
Add the flour to the liquid in the roaster, stirring until smooth. If necessary, add a little water and a cup of wine to make gravy of the right consistency.
POTATO AND ALMOND DRESSING #2 - Mix ingredients in order given. Stuff the bird, and roast as directed in preceding recipes for Roast Goose.
VEAL DRESSING - Grind veal and giblets together in a meat grinder. Add onion and apples. Mix well. Add beaten egg yolks, cream, crumbs and seasoning. Mix thoroughly, stuff goose, and roast according to directions given in preceding recipes.
FRENCH DRESSING FOR GOOSE - Either in a covered pan or in a cloth
bag cook the chestnuts in a preheated oven (500°) until they burst.
Peel them and chop them fine. Cook in a small amount of water with the
When tender add minced liver, butter, salt and pepper. Mix well and stuff the goose to be roasted as directed in foregoining recipes.
POTATO DRESSING - Cook the potatoes until tender. Drain.
Mince or chop the celery and onions and brown in the butter. Remove from heat.
Put potatoes through a ricer (or an electric blender 1 cup at a time) and then into a bowl. Add the bread crumbs and mix well.
Beat the eggs until frothy. Add to the mixture with the seasonings. SPoon the stuffing into the cavity of the goose and skewer well.
This stuffing may be used for any fowl, and for meats as well, but if you use it for goose, try the following sauce to be served with it:
SAUCE - Mix all ingredients. Heat in the top of a double boiler over hot water and serve at once.
Eight hours before roasting wash goose inside and out and remove any remaining pinfeathers. Dry well. Combine salt, pepper and caraway seeds and rub well into the skin and interior cavities.
Place disced apples in a sauce pan with the water and cook over low heat until very soft. Mash the apples and add the bread crumbs, onion and pepper. Mix well. Stuff the goose with the dressing and fasten the opening with skewers, or sew with a string. Roast the fowl in a shallow pan in a preheated 350° oven. Skim off fat as it accumulates. When goose has cooked for 3 hours, pour the wine over it carefully. Continue roasting, basting often, for 3 hours more, or until the skin is brown and crisp.
Dress the pheasants. Split down the back into halves. Fill each half with stuffing if you wish.
Melt the butter in a pan on top of the stove. Brown the birds in the butter until golden brown. Season with salt and pepper to taste. Add the wine and let them simmer in the wine mixture until tender - about 2 to 3 hours in a preheated 350° oven.
Draw ducks (get directions from the hunter or his wife about this if you're not an expert) and clean each inside and out. Wipe them with gin. Place in each cavity an apple, 1 tablespoon butter, 1 small onion studded with cloves, and 2 sprigs of parsley. Sew or skewer the openings, and rub the outside of each fowl with butter and pepper.
Roast the ducks in a fairly hot oven (preheated to 450 degrees) for 20 to 26 minutes. Baste with melted butter and 2 tablespoons of wine per bird.
Lower the heat to 350 degrees and roast until the joints move easily, indicating that the ducks are cooked. Remove from oven, pour cognac over birds, ignite, and let flame die.
Remove to warm platter or serving tray and carve.
To the juices in the roasting pan add ½ cup red wine, 1 tablespoon butter, flour and salt to taste. Heat the sauce for a few moments, stirring constantly.
Serve with wild rice tossed with mushrooms and almonds. Prosaic old turnips are a wonderful side dish with wild ducks.
Wash and dry chicken inside and out.
Chop parsley and cream it together with ¼ pound of the butter. Stuff hen with this mixture.
Melt the remaining butter in a Dutch oven or a deep, heavy casserole. Sauté chicken, uncovered, until golden brown. Cover and simmer 3 hours, or until tender.
Remove chicken from pan. Add a little water to the drippings. Scrape the pan with a wooden spoon and stir to mix the thickened juices with the water. Serve this clear sauce over the chicken.
Makes 2 cups
Cook wild duck on rack in roasting pan 20 minutes, basting several times with melted butter, in preheated 450°F oven. Domestic Duck 30 minutes @ 450°F, then 30 minutes @ 350°F, pouring off fat at halfway.
Mash duck liver, remove all sinews, & keep cold.
Cut the 2 breast fillets off & place in skillet over low heat with pan juices (no fat!) and cognac; ignite.
When flame burns out, add cream mixed with sour cream, bouillon, liver, and cook until hot (not boiling). Stir in spices.
Serving Ideas : Potatoes and Salad