Chickens' livers sauté, au Madère. Cut the livers in three, salt and pepper and fry in sauté pan in butter. Drain off and add a cup of sauce Madère. Do not let them boil in the sauce.
Purée of Lima beans. Take a can of Lima beans, or a quart of fresh beans, put in vessel, cover with chicken broth or bouillon and boil till done. Then strain through fine sieve, put back in vessel, add two ounces of sweet butter, and season to taste. Serve with small squares of bread fried in butter.
Louisiana gumbo filé. Two chickens, one quart of large oysters, one quart of cooked shrimps, six bell peppers, four large onions, one quart of tomatoes, one-half pound of butter, two bunches of celery, one small bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper and salt to suit.
First.—Cut the chicken the same way as for fricassée, and wipe dry.
Second.—Cut onions and brown in butter, and strain.
Third.—Fry chicken brown in strained butter, then set to one side.
Fourth.—Add two tablespoonsful of flour to strained butter and brown gradually. When a rich brown add two quarts of boiling water, then add the tomatoes. Now bring to boiling point and strain through a fine strainer.
Fifth.—Place strained liquor in a large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper, then add the chicken. Should the liquor not sufficiently cover the chicken add more hot water to about two inches above. Then add the bell peppers and celery without cutting up. Boil over slow fire until chicken can be picked off the bones with fork. Then remove chicken and strip meat from bones and cut in small pieces, remove the celery and bell peppers, and replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for ten minutes. Then gradually add sufficient "filé powder" to bring to a rich creamy consistency. Add to each plate two large tablespoonsful of boiled rice. Serve immediately.
Boiled rice. Wash one-half pound of rice and soak in cold water for an hour. Cook over hot fire in four quarts of boiling water for fifteen minutes, or until the grains can be mashed between the fingers. Strain through a colander.