Number of servings 40-42
Amount in one serving 2
Calories in one serving______
Cost of one serving______
CHICKEN AND BISCUIT
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Cooked chicken meat, cubed | 12 lb. | ||||
| Onion | 1 lb. | ||||
| Salt | ⅔ c. | ||||
| Celery salt | ¼ c. | ||||
| Stock | 4 gal. | ||||
| Flour | 3 qt. | ||||
| Biscuit recipe (see [page 124]) | ⅚ of recipe |
Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast. In ordering chicken for the above recipe, three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York dressed, approximately five gallons of stock may be obtained.
Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
CHICKEN À LA KING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Chicken fat | 3 c. | ||||
| Flour | 1½ qt. | ||||
| Chicken stock | 2 gal. | ||||
| Onions, chopped | ¼ c. | ||||
| Milk | ½ gal. | ||||
| Salt | ⅓ to ½ c. | ||||
| Cooked chicken meat, cubed | 7½ qt. | ||||
| Pimentos, chopped | 1 qt. | ||||
| Green peppers, chopped | 1 qt. | ||||
| Fresh mushrooms | 2 lb. | ||||
| or | |||||
| Canned mushrooms | 3 cans | ||||
| Butter | 1 lb. | ||||
| Egg yolks | 16 | ||||
| Toast, ½ slices | 150 |
Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boiling stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Sauté the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells.
Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______