Bohemian San Francisco / Its restaurants and their most famous recipes—The elegant art of dining.

by Clarence E. Edwords

Chicken Jambalaya

Cut a young chicken into small pieces and stew until tender, having the meat covered with the broth when done. Remove the meat, drain and fry to light brown with two slices of onion. Put in the chicken, onion, and one hundred California oysters, back into the broth and season with salt, pepper, juice of a lemon, bruised clove of garlic, chopped green pepper, and a pinch of red pepper. Let all come to a boil. Wash and dry two cups of rice and put into the soup and cook until thoroughly done and moderately dry (twenty-five minutes). Serve hot or cold.

Quajatale En Mole

This is Mexican Turkey in Red Pepper, a favorite banquet dish. Cut a young turkey into small pieces and boil with shallots and salt. Take half a pound of red peppers, scalded and seeded, and grind fine with black peppers, celery seed, cloves, allspice, and mustard (about half a teaspoonful of each) and add to this some of the broth in which the turkey was cooked. Put a pound of lard in a skillet and, when boiling, put in the mixture with the turkey and let cook ten minutes, sending it to the table hot.

Delmonico Raisin Sauce

Brown butter in a skillet and stir in a teaspoonful of flour, forming a smooth paste. Add one cup of hot soup stock, stirring constantly. While boiling put into this a handful of raisins, handful of blanched almonds, pounded, half a lemon, sliced thin, a few cloves, a pinch of cinnamon, and a little horseradish. Fine for roast beef.

Poulet a la Napoli

Cut and trim a chicken as for fricassee. Take the wings, drumsticks, thighs and two pieces of the breast and steep them in cold water half an hour. Drain and wipe dry and dust over with flour and set aside.

Take the rest of the chicken with the giblets and chop small. With water let this simmer for two hours, making a strong broth with a little veal (two ounces or more). Slice an onion into rings which place in the bottom of a stewpan with an ounce of butter. To this add the meat and giblets and a pint of white broth. Let all simmer but not boil or let color. Over this pour common broth until covered and bring slowly to boiling point. Add a small bouquet of herbs and simmer for an hour, then strain. Thicken a little and then simmer in this the stalks and peelings of a quarter of a pound of mushrooms and the chicken that was previously prepared and dusted with flour. When done strain them and drain the chicken. Strain the sauce and thicken with flour until it is of the consistency of a rather thin batter.

Dip the pieces of chicken into the batter until well coated and set aside until it is cold. Then dip the chicken into well-beaten eggs and cover with bread crumbs. Let set and then repeat. In hot olive oil fry the chicken until a golden brown. Serve on a napkin and garnish with parsley and potatoes Duchesse. Cook the peeled mushrooms in the remaining sauce before the last thickening, and serve in gravy boat to pour over the chicken.