RECIPES FOR COOKING POULTRY.
CHAPTER XXIII
1145. CANNELONS OF CHICKEN. (Fr.—Cannelons de Volaille.)
Ingredients.—Chicken croquette mixture, No. 115. rough puff paste, egg, breadcrumbs, frying-fat.
Method.—Roll out the paste as thinly as possible, and cut it into 1¼ or 1½ inch squares. Place a little chicken mixture in the centre of each square, and roll up rather tightly. Coat them carefully with eggs and breadcrumbs, fry in hot fat until lightly-browned, then drain well, and serve garnished with crisply fried parsley.
Time.—To fry, 5 minutes. Average Cost, 2d. to 3d. each. Allow 2 or 3 to each person. Seasonable at any time.
1146.—CANVASSBACK, BOILED.
See "American Cookery."
1147.—CANVASBACK, ROASTED.
See "American Cookery."
1148.—CAPONS AND POULARDES, TO DRESS.
The male fowl, the capon, and the female bird, the poularde, are both, by treatment while young, made incapable of generating, with that their size is increased, and they become fatter than ordinary fowls. The flavour of the poularde is considered more delicate than that of the capon, but the latter is the larger bird. They may be boiled, braised, roasted, or otherwise dressed, according to the directions given for cooking chickens and fowls. Care, of course, must be taken that the methods, accessories, and garnishes used are equal to the birds in point of excellence.
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