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Classic
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page 78
fill the dish, and cover with a crust a quarter of an inch thick, made with a
hole in the centre the size of a teacup.
Brush over the top with beaten white of egg, and bake for half to three-quarters
of an hour. Garnish the top with small bright celery leaves, neatly arranged in
a circle.
FRIED CHICKEN.
Wash and cut up a young chicken, wipe it dry, season with salt and pepper,
dredge it with flour, or dip each piece in beaten egg and then in
cracker-crumbs. Have in a frying-pan, one ounce each of butter and sweet lard,
made boiling hot. Lay in the chicken and fry brown on both sides. Take up, drain
them, and set aside in a covered dish. Stir into the gravy left, if not too
much, a large tablespoonful of flour, make it smooth, add a cup of cream or
milk, season with salt and pepper, boil up and pour over the chicken. Some like
chopped parsley added to the gravy. Serve hot.
If the chicken is old, put into a stew-pan with a little water, and simmer
gently till tender; season with salt and pepper, dip in flour or cracker-crumb
and egg, and fry as above. Use the broth the chicken was cooked in to make the
gravy instead of the cream or milk, or use an equal quantity of both.
FRIED CHICKEN a LA ITALIENNE.
Make common batter; mix into it a cupful of chopped tomatoes, one onion chopped,
some minced parsley, salt and pepper. Cut up young tender chickens, dry them
well and dip each piece in the batter; then fry brown in plenty of butter, in a
thick bottom frying-pan. Serve with tomato sauce.
CHICKEN CROQUETTES. No. 1.
Put a cup of cream or milk in a sauce-pan, set it over the fire, and when it
boils add a lump of butter as large as an egg, in which has been mixed a
tablespoonful of flour. Let it boil up thick; remove from the fire, and when
cool, mix into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of
minced onion or parsley, one cup of fine bread-crumbs, and a pint of
finely-chopped cooked chicken, either roasted or boiled. Lastly, beat up two
eggs and work in with the whole. Flour your hands and make into small, round,
flat cakes; dip in egg and bread-crumbs, and fry like fish-cakes, in butter and
good sweet lard mixed, or like fried cakes in plenty of hot lard. Take them up
with a skimmer and lay them on brown paper to free them from the grease. Serve
hot.
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