POULTRY.
1479. Spring Turkey, broiled à la Judge Brady.
—Procure a fine, medium-sized spring turkey from four to five pounds. Singe, draw, wash the inside and wipe well; split it right in half, down the back only, open it, crack the bones in the legs between the first and second joints; nicely flatten it. Season with a tablespoonful of salt and a teaspoonful of pepper, lightly oil it on both sides; place it in a double broiler, and broil on a moderate fire for fifteen minutes on the bone side, and five minutes only on the skin side. Dilute in a bowl one tablespoonful of English mustard with a teaspoonful of Worcestershire sauce and one tablespoonful of white vinegar; mix thoroughly together with a wooden spoon, adding half a saltspoonful of cayenne pepper, and lastly half a teaspoonful of good olive-oil; mix well again together. Remove the turkey from the fire, lay it on a dish, and then mask it all around with the above preparation; sprinkle a very little fresh bread-crumbs over all; place it again on the broiler and broil just for one minute longer on each side. Remove it, dress on a hot dish, pour half a gill of hot maître d’hôtel ([No. 145]) over and serve.
1480. Chicken Fritot à la Villeroi.
—Procure two fine Philadelphia chickens weighing from two to two and a half pounds each. Singe, draw, wash, and wipe well. Cut off the two legs from each chicken, then carefully cut off the breast on both sides of each chicken, leaving the small fillets attached to the breast-bone; entirely cut away the breast-bone of each chicken, then cut both breasts in half, cross-wise. Make a light incision on the joint of each leg, take out the small bone from the first to the second joint, which will easily detach, cut off the feet. Nicely pare all; and place them on a dish. Place the carcases in a saucepan with all the small bones and parings, scald the feet in boiling water for three minutes; remove, pick off the skin, which can be easily done, and return them to the saucepan; lay the rest of the chickens on top of this, pour in two quarts of fresh water, place the pan on the range and let just come to a boil; then thoroughly skim. Season with one tablespoonful of salt. Now with a skimmer take up the breasts, legs, wings, and fillets; lay them on a dish to cool off. Add to the broth six whole peppers, two cloves, one bay-leaf, one sprig of thyme, very little nutmeg, one medium-sized, scraped carrot, cut into four pieces, and one small, sound onion; then let boil for twenty minutes without covering the pan. Place in a saucepan four heaped tablespoonfuls of good butter, and eight tablespoonfuls of flour; thoroughly mix together; place on the range, and cook very slowly for ten minutes, without browning, stirring once in a while. Strain the broth into a bowl, and then very gradually add to the flour, sharply and continually stirring meanwhile; let slowly boil on the corner of the range for twelve minutes. Have in a bowl the yolks of three eggs and the juice of one good, sound lemon; mix well together. Remove the sauce from the range, add to the eggs a ladleful of sauce, little by little, stirring briskly meanwhile.
Now add the eggs to the saucepan, place it on the range again, briskly stirring until it comes to a boil. Remove it from the fire, strain through a fine sieve into another saucepan.
Have a flat pan with fresh bread-crumbs at the bottom, dip one by one the pieces of chicken in the sauce, then lay them in the pan over the bread-crumbs, side by side; lightly sprinkle a little bread-crumbs over, and let cool off five minutes. Then steep each piece in beaten egg, then fresh bread-crumbs; fry them in hot fat for eight minutes, or until they have obtained a good golden color. Remove and thoroughly drain them. Have a hot serving-dish with a folded napkin; nicely dress the pieces over, decorate the dish all around with two sound lemons cut in quarters, and a little parsley greens. Add to the sauce in the pan a gill of sweet cream; heat up without boiling, pour it into a sauce bowl, and send all to the table.
1481. Emincée of Chicken on Croustades à la Hugh J. Grant.
—Have two fine chickens of about two pounds each; singe, draw, wash, and wipe well; cut off the breasts of each chicken, then cut the breasts into very thin, square pieces. Season them with a teaspoonful of salt and half a teaspoonful of pepper, and lay on a dish until further action. Have in a saucepan on the hot range one tablespoonful of butter and two tablespoonfuls of flour; thoroughly mix for five minutes, without browning; gradually add a cupful of hot milk, continually stirring while adding it; season with half a teaspoonful of salt, the third of a saltspoonful of cayenne pepper and a very little grated nutmeg; let slowly cook for twelve minutes. Heat up in a sautoire one tablespoonful of clarified butter, then add the pieces of chicken; cook slowly for five minutes, tossing them well, and taking special care not to let them get brown; moisten with a tablespoonful of Madeira wine, let reduce for thirty seconds, then strain the other through a fine sieve into the chicken, mix well together, let slowly simmer on the corner of the range for five minutes. Place on a board or a marble table a quarter of a pound of sifted flour, make a hollow space in the centre; have in it three ounces of good butter; gradually pour in a gill of cold water, mixing well together meanwhile, until it is thoroughly incorporated; sprinkle a little flour over and let rest for five minutes. Have six tartlet molds, lightly butter them, roll out the paste to an eighth of an inch thick, then with a pastry cutter cut out six pieces, two inches in diameter larger than the tartlet molds. Arrange one piece into each mold, gently press it around with the fingers, fill up each mold with cracker-dust, and then place them in a moderate oven for ten minutes. Remove them from the oven, empty them of the cracker-dust, remove from the molds, and then fill them with the prepared chicken, equally divided, and giving them a pyramid shape. Have six thin slices of truffle, place one slice on top of each right in the centre, dress on a hot silver dish a folded napkin and send to the table.
The remaining legs can be used for broiling, stewing, or for soup purposes.