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Classic
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page 165
put on a tin and bake them in a medium oven to a light brown. This dish must be
eaten immediately. The souffle can be made from chicken remnants if desired.
186. Chicken with Macaroni or Rice. Cook 5 ounce of macaroni in salted water and
cool in cold water, butter a smooth pudding mould, in the center of it arrange a
star of mushrooms, winding the macaroni around and about the star, brush with
the yolks of eggs, cover thickly with forcemeat A, No. 24, and put diced
remnants of chickens, veal sweetbreads, ox tongue, truffles, mushrooms, crab
tails and small dumplings into the mould in layers; fill around the edge of the
mould thickly with the macaroni, also brushed with egg, and then pour a, very
thick crab- or Bechamel sauce over the contents of the dish, put on another
layer of the forcemeat, and finally cover the surface closely with the macaroni.
Cook in a double kettle for an hour, turning out of the mould and serve with the
remainder of the crab- or Bechamel sauce. Rice may be substituted for the
macaroni, and various kinds of the finer varieties of vegetables can be used
instead of the sweetbreads, etc.
187. Chicken with Pearl Barley. Put a nicely prepared chicken on the fire in
some salted water as for a soup, using less water, however, (see chicken soup,
B, No. 18,) skim well, add a piece of butter and a little mace and cook slowly
under a tight cover; often chickens are fat enough so that the butter is
unnecessary. In the meantime cook 3 ounces of pearl barley with chicken broth
until quite tender--it should at last be quite thin enough to be eaten with a
spoon instead of a fork; the chicken broth is not put in at once, but is added
gradually. The chicken is then placed whole, or, if preferred, divided into
pieces, into the bottom of a round dish with the pearl barley surrounding the
meat. Browned butter may be put over this dish, but it is not absolutely
necessary.
188. Chickens in Rice. Boil the chickens in salted water, skim and rook with a
large piece of butter until done. Scald the rice, add the chicken broth
gradually and cook slowly until the rice is quite tender but not
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