Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/775

This page has been validated.
689
RECIPES FOR COOKING POULTRY

season lightly with salt and pepper. Remove the skewers, dish up, garnish with fried bacon, and serve with it in a sauce-boat one of the above-named sauces.

Time.—About 25 minutes. Average Cost, 3s. 6d. to 4s. Sufficient for 4 or 5 persons.

1196.—CHICKEN, TIMBALES OF. (Fr.Petites Timbales de Volaille.)

Ingredients.—½ a lb. of raw chicken, 1½ ozs. of butter, the whites of 2 eggs, the yolk of 1 egg, ¼ of a pint of cream, pepper and salt, ½ a pint of Béchamel (see Sauces, No. 178), macaroni.

Method.—Boil the macaroni in salted water until tender, cut it across into rings about ⅛ th of an inch in thickness, and with the rings line several well-buttered timbale moulds. The rings should be arranged as evenly as possible; and the somewhat tedious task may be facilitated by using the point of a larding needle to fix them in position. Prepare the chicken purée as directed for "Soufflé of Chicken," No. 1194. Fill the prepared mould with the mixture. Steam the timbales 25 to 35 minutes, arrange neatly on a hot dish, pour the sauce round, and serve.

Time.—1 hour Average Cost, 3s. 9d. to 4s. 3d. Sufficient for 5 or 6 persons.

Hens Sitting.—Some hens are very capricious as regards sitting; they will make a great fuss and keep pining for the nest, but when they are permitted to sit will remain just long enough to addle the eggs, and they will leave them. To guard against this annoyance it will be found to be a good plan to supply the hen with some hard-boiled eggs; if she sits upon them for a reasonable time and seems inclined to remain, it will then be safe to supply her with proper eggs.

1197.—CURRIED CHICKEN. (Fr.Kari de Volaille.)

Ingredients.—1 chicken, ¾ of a pint of white stock, 2 ozs. of butter, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, 1 teaspoonful of curry paste, 1 dessertspoonful of desiccated or fresh cocoanut, 1 dessertspoonful of chutney, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of cream, 1 apple, 1 onion, salt, cooked rice.

Method.—Divide the chicken into neat joints, and fry them lightly in hot butter. Remove them from the stewpan, put in the onion minced, fry for 2 or 3 minutes without browning, add the flour and curry powder, stir and cook for a few minutes, then pour in the stock and stir until boiling. Replace the chicken in the stewpan, add the curry-paste, cocoanut, chutney, sliced apple, lemon-juice, and salt to taste, cover and cook very gently for about ¾ of an hour if the bird is young, or until the flesh of an older bird is tender. Arrange neatly, add the cream to the sauce, and strain over the chicken. The rice should be handed separately.