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page 115
333. ABATIS DE DINDE.
TURKEY GIBLETS. (Entree.)*
PROPORTIONS.--For five persons:
Giblets.............Wings, feet, neck, gizzard, liver.
Bacon...............1 lb.
Butter..............2 tablespoonsful.
Flour...............2 tablespoonsful.
Water...............1 glassful.
Stock...............1 glassful.
Small onions........12.
Carrots.............3.
Parsley.............1/2 handful.
Salt and pepper.....To suit the taste.
Time.--1 1/2 hours.
PREPARATION.--1st. When preparing the turkey for roasting, put aside the giblets
(the wings, feet, gizzard, liver, etc.). They will constitute a very good family
dish. 2d. Brown the giblets in a sauce pan with 1 lb. bacon cut in dices and 2
tablespoonsful butter. 3d. Sprinkle over 1 tablespoonful flour, add 1 glassful
water and 1 glassful stock or 1 pint of water, some salt and pepper, 1/2 handful
parsley (tied), 12 small onions, 3 carrots cut in four endwise and in thirds
crosswise. Cook slowly for 1 1/4 hours. Skim off the floating grease and serve
in a hollow dish.
CHICKEN.
334. POULET ROTI.
ROAST CHICKEN. (Roast.)
PROPORTIONS.--For five persons:
Chickens..........2.
Butter............2 tablespoonsful.
Water.............1 glassful.
Time.--3/4 hour.
PREPARATION.--Do as indicated for the roast turkey No. 332, but roast only for
about 3/4 of an hour.
335. POULET GRILLE. BROILED CHICKEN. (Entree.)€
PROPORTIONS.--For five persons:
Young chickens.........2.
Butter.................4 tablespoonsful.
Time.--50 minutes.
PREPARATION.--1st. Prepare the chickens as indicated No. 331, cut them in two
endwise, dip them in melted butter and broil on bright fire on both sides until
thoroughly cooked.
*For breakfast only.
€ For breakfast or lunch.
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