- 1 large chicken, jointed as for fricassee.
- ½ cup of raw rice.
- 5 quarts of cold water.
- Chopped parsley, pepper, and salt.
- 1 cup of milk.
- 2 beaten eggs.
Put water and chicken on quite early in the day, and cook slowly until the water has boiled down to about three and a half quarts, and the chicken slips easily from the bones. Take off all the meat, and return the bones to the pot. Cook gently until an hour before dinner, when strain, and let it cool. Take off the fat; return to the fire—with the seasoning and rice—and simmer half an hour, or until the rice is soft. Have the milk heated in a separate vessel, with a pinch of soda; pour upon the beaten eggs; put back over the fire, and stir until it begins to thicken. Turn into the tureen. Boil up the chicken broth once sharply, and add to the milk in the soup-tureen, stirring up well.
Fried Shad au Gratin.
Clean, wash, and wipe a fine roe-shad. Take off head, tail, and fins, and cut into eight pieces. Pepper and salt these; dip into beaten egg, then in cracker-crumbs, and fry in hot dripping or lard. Drain, and serve on a hot, flat dish. The roes should be parboiled, then cooled—afterward dipped in egg and cracker, fried in the same manner as the fish, and dished with it.
Milanaise Pudding.
- ½ lb. cold cooked ham.
- The meat of your soup-chicken.
- Nearly ½ lb. of macaroni.
- 2 eggs.
- A cup of your soup, strained and skimmed before the rice is put in.
- 1 tablespoonful of butter.
- Pepper and salt to taste.
Boil the macaroni in the broth until tender; then let it cool somewhat, and, with a pair of old scissors, clip it into inch lengths. Chop ham and chicken, and pepper. Mix with the macaroni—which should have absorbed the broth—stir in the melted butter and eggs. Put into a well-greased mould, and boil an hour and a half. Turn out; pour over it a cup of drawn butter, and serve. Pass grated cheese with it.
Mashed Potatoes.
Prepare as usual and pass with the fish course.