Left-Over Poultry
Chicken CroquettesChicken Croquettes
Chicken Croquettes
Process:Mix the ingredients in the order given; after adding the sauce let mixture cool. Mold in cork shape croquettes, roll in fine bread crumbs, dip in egg (diluted with cold water in the proportion of two tablespoons water to each egg slightly beaten), then in crumbs again. Fry in deep hot fat. Drain on brown paper and serve with Supreme Sauce.
Prepare mixture as for Chicken Croquettes No. 1. Add one-half cup finely chopped mushrooms. Shape, egg and crumb, and fry as other croquettes. Serve with a Brown Mushroom Sauce.
Add to one and one-half cups of white Bechamel Sauce one and one-half cups of cold cooked chicken cut in one-third inch cubes, one-half cup mushrooms and one green bell pepper, previously cooked ten minutes, the seeds removed and the pepper cut in shreds with the shears. Serve in croustades of bread.
Butter a baking dish well. Arrange alternate layers of cold, cooked chicken or turkey cut in small thin slices and boiled rice or spaghetti. Pour over giblet, White, Brown or Tomato Sauce. Cover with buttered crumbs, garnish with toast-points and bake in the oven until mixture is thoroughly heated and crumbs are brown.
Follow recipe for Casserole of rice with Veal, using chicken instead of veal. Season chicken highly with salt, pepper, celery-salt, onion juice and one teaspoon finely chopped parsley. Moisten mixture with Cream Sauce, using half cup chicken stock and half cup hot thin cream. Unmold on hot platter and serve with Cream Sauce.
Process:Melt butter in a sauce-pan, add bread crumbs and milk, cook five minutes. Add chicken, parsley, and eggs slightly beaten, season with salt, pepper and onion juice. Turn mixture into buttered timbale molds, set molds in a pan of hot water and cover them with a buttered paper. Bake twenty minutes. Turn from molds on serving platter and serve with Celery Sauce.
Process:Add parsley and celery salt to sauce; add chicken and simmer gently until chicken is thoroughly heated. Omit the yolks of eggs when making the sauce for this purpose.
Process:Melt butter in sauce-pan, add flour mixed with seasonings, stir to a smooth paste; add milk gradually, beating constantly, add bread crumbs and cook three minutes; remove from range; add chicken, yolks of eggs and parsley, cut and fold in the whites of eggs. Turn mixture into a well-buttered baking dish and bake thirty-five minutes in a moderate oven. Serve with Cream, Bechamel or Supreme Sauce. Left-over turkey or veal may be used instead of chicken.
Cut four slices of bacon crosswise in shreds, with shears. Saute in spider, add one tablespoon finely chopped onion; when lightly browned add four and one-half tablespoons flour, continue browning; add slowly one and one-half cups brown stock, add sprig of mint and let simmer five minutes; then add one and one-half cups cold roast duck, cut in small pieces, and one-half cup left-over peas (if there is a cup of peas add them), let simmer gently until ingredients are heated through. Remove the mint and season with salt and pepper. Serve on toast.
Process: Melt butter in a sauce-pan, add flour and seasonings; stir to a smooth past. Pour on slowly, while stirring briskly, hot milk and strained oyster liquor. Re-heat chicken in sauce. Plump oysters in their own liquor; drain and add oysters to chicken. Serve in patty shells or croustades of bread.
Process: Add chicken to sauce, rub the yolks of eggs through a sieve; add to first mixture. Add whites of eggs finely chopped. Season with salt, pepper and cayenne, simmer four minutes and add sherry. Turn into deep dish, garnish with triangles of toast or puff paste points.
Process: Melt butter in a sauce-pan, add vegetables and cook five minutes, add flour and stock or milk slowly, stirring constantly. Strain sauce and add chicken and seasonings. Spread mixture on a buttered platter and sprinkle with cracker crumbs. Make five small nests in mixture and into each slip an egg; cover eggs with cracker crumbs and bake in a moderate oven until eggs are cooked.
To one cup of cold roast turkey, chopped moderately, add one-half cup of stuffing finely chopped. Moisten with a sauce made by melting two tablespoons butter in a sauce-pan, brown well, add two and one-half teaspoons flour, continue browning. Add one cup of stock (made by cooking skin and bones of a roast turkey), season with salt, pepper and onion juice. Re-heat turkey and stuffing in sauce. Serve on circles of toast with a poached egg placed in centre of each; garnish with sprays of parsley.