Using Leftover Poultry
WHAT TO DO WITH LEFTOVER POULTRY — From the COOKS.COM Culinary Archive.
WHAT TO DO WITH LEFT-OVER POULTRY
CONTENTS
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WHAT TO DO WITH LEFT-OVER POULTRY
Cut the cold chicken from the bones, using all
the small bits. Have pieces uniform in size, and
in shape of small cubes. Scrape celery and let
stand several hours in ice-water, then dry in a
clean napkin. Use half as much celery as chicken,
and cut into pieces half the size. Make a French
dressing of:
1 tablespoon lemon-juice
3 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon white pepper
Pour this over the chicken and celery, mix well,
and put into freezer to stand for fifteen minutes.
Drain the liquid from some canned sweet red peppers,
and chop with stoned olives. Mix with the
salad, and just before it is served pour mayonnaise
dressing over it, tossing it over and
over with a silver fork until each piece is coated
with the dressing. Put into salad bowl, or on
individual plates, and garnish with small tender ends
and leaves of celery, whole olives, and a few
tiny cucumber pickles. Serve very cold.
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Make a white sauce (B). When
hot put into it small pieces of chicken, and half as
much diced cooked sweetbreads as there is chicken.
Heat through quickly, not allowing the mixture to
boil. Just before taking up add one teaspoon
of well-washed parsley chopped fine. Serve on a
hot platter in a border of green peas.
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When no more slices can be cut from a cooked
chicken or turkey, take the bits of meat near the
bones, chop fine, and to two cups of such meat
allow one cup of soft, white bread-crumbs and one-half
cup of hot milk. Mix the crumbs and hot
milk together, then add the chopped meat and
yolks of two eggs. Season with one teaspoon
of salt and one-quarter teaspoon of pepper.
Beat the whites slightly — they must not be frothy
— and mix them well in. Turn the mixture into
a buttered pan or mold, cover with a greased
paper, and steam; or set in pan of hot water and
cook in moderate oven about one hour. Carefully
unmold on a hot platter, and serve with or without
mushroom sauce.
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Cut the bread about one-half inch in thickness.
Toast it a delicate brown, and butter it slightly.
Lay thin slices of chicken on the toast, then a crisp
leaf of lettuce, a few strips of very thin broiled
bacon, and a little mayonnaise dressing.
Cover with another slice of toast, and serve at
once.
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Cook one cup of celery, cut in inch pieces, in
boiling slightly salted water, until tender. Save
the water to make sauce. There should be one
cup. Slice thin two cups of cold chicken, discarding
all skin, season with salt and pepper, and
moisten with a little left-over gravy. Melt two
tablespoonfuls of butter, stir in two tablespoons
of flour, and when bubbling add slowly one cup of
celery water, one-half cup of milk, one-quarter teaspoon
of salt, and a little pepper. When thickened
and smooth, stir in the cooked celery. Put
a few buttered crumbs in a baking-dish and arrange
the chicken and sauce in alternate layers.
Cover with well-buttered crumbs. Brown in a
hot oven.
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To be creamy inside these must be made very
soft, then the mixture set away to cool and stiffen
before it is shaped into croquettes. Make a white
sauce (D). Chop the chicken fine
and season — with salt, pepper, grated lemon rind,
a few drops of onion-juice, grating of nutmeg, and
a little mace. Put into the hot sauce all the
seasoned chicken it will take up, about two cups
to one of sauce. Set away to cool. Then shape
into croquettes, roll in fine bread-crumbs, then in
egg (which has been slightly beaten together with
one tablespoon of cold water), being careful to
have every part covered with egg, then in crumbs
again. Fry in smoking deep fat, and serve with
white sauce (B). Veal or fresh
pork may be used instead of chicken.
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Any kind of cooked chicken can be used for this.
Discard all skin and hard portions. Cut the meat
in half-inch pieces. Season with salt, pepper, and
one teaspoon of lemon-juice to one cup of meat.
Add one-half cup of chicken stock — made from
bones, wing ends, and the like, and simmer gently
together ten minutes, then add one-half cup of
canned or cooked asparagus tips to each cup of
chicken, and let heat. Make half a cup of white
sauce (B). When the sauce is
cooked, stir in one egg yolk beaten with one teaspoon
of water, and remove from the fire at
once. Add this to the hot chicken and serve
immediately. Garnish the platter with triangles of
well-browned toast.
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6 tomatoes
1/2 cup minced chicken
1/4 cup minced ham
3/4 cup fresh bread-crumbs
2 teaspoons salt
2 tablespoons of melted butter
1/2 teaspoon pepper
1/2 teaspoon mustard
Select uniform tomatoes of medium size. Cut
a slice from the stem end and carefully remove
the pulp with a spoon. Mix all ingredients well
together with the tomato pulp. Season the inside
of the tomato cases with salt and a very little
sugar, and fill them with the mixture. Put a piece
of butter on top of each. Bake in a pan
in a hot oven about fifteen minutes. The cases
should be cooked until tender, but not broken.
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Season one cup of white sauce (C)
with parsley, a little thyme, and onion. Add one
cup of chopped chicken, or a mixture of veal and
chicken, or chicken and a little tender ham. While
hot add the beaten yolks of two eggs, or three, if
eggs are plentiful. Let it cool, then cut and fold
into the mixture the whites of the eggs beaten stiff.
Put into a buttered dish, and bake about twenty
minutes in a hot oven. Serve at once.
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1 1/2 cups cold chopped chicken
3/4 cup boiled potatoes
1/2 to 2/3 cup chicken gravy
Cut the potatoes in small pieces. Mix together,
season highly, and moisten with the chicken gravy.
Butter some ramekins or small bowls, put in the
mixture, covering the top with a very thin layer of
fine buttered crumbs. Sprinkle a teaspoon of
milk over the crumbs, and on the top of each
ramekin lay a slice of raw tomato. A bit of butter on
the tomato helps to brown it. Bake for about
fifteen minutes in a hot oven. The tomato should
be soft and the crumbs well browned.
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1 cup corn meal
1 tablespoon butter or bacon fat
1 tablespoon onion juice
1 cup tomatoes
3 tablespoons oil
1 cup cooked chicken, chopped fine
1 cup stoned olives
4 tablespoons catsup
Cayenne pepper
Salt
Scald the corn-meal with about one cup of boiling
water, add the other ingredients in the order
given. Put in a buttered dish and bake half an
hour.
This is a favorite California dish.
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Cut the meat from the drumsticks, disjoint and
use the wings, the second joints, neck, and any
other pieces. The presence of these small bones
adds flavor to the pie. Put into a suitable baking
dish, season the chicken well, and pour over it one
and one-third cups of thickened gravy, which can
be made from the water in which the chicken was
cooked. Cover with a pastry crust made of
1 cup flour
1/4 cup shortening, part chicken and part beef fat
1/4 cup ice-water
1/4 teaspoon salt
1/2 teaspoon baking-powder
Sift the flour, salt, and baking powder together.
Chop in the fat, moisten with ice-water, and roll
out. Put bits of butter over the crust, using a
tablespoon, sprinkle with a little flour, and roll
up like a jelly roll. Let stand in the freezer until
ready to use for the pie. When rolling out the
crust, make several slits in it that the steam may
escape. It is considered an advantage to have a
cup in the bottom of the dish to collect the gravy.
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Cut into small pieces cold roast veal, chicken,
or any left-over meat. Season highly. Roll a
heaping tablespoon of the cut meat in a slice of
bacon, pinning the bacon together with a slender
wooden toothpick. Bake these on a tin in a hot
oven about fifteen minutes, basting and turning
the "birds". Serve hot on a garnished platter.
A very good luncheon dish. They should be as
large as a croquette when served.
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3 teaspoons butter
3 teaspoons flour
2 slices onion
4 mushrooms
1 cup stock
1 cup drained peas
1/4 teaspoon salt
Paprika
Bay leaf
1/2 cup tomato-juice
1 1/2 cups meat, cut in small cubes
Melt butter, stir in flour, salt, paprika, bay leaf
and onion; add stock and tomato-juice gradually,
stirring constantly. When slightly thickened add
mushrooms cut in pieces, meat, and peas. Reheat
on stove and serve in croustades (a crisp piece of
bread, fried or baked and scooped out to form a mould).
This dish requires good stock.
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1 cup chicken
1/2 cup boiled rice
1/2 cup white sauce (A)
1 egg yolk, beaten
Gravy
1 egg white, beaten very light
Bread-crumbs
Bits of butter
Salt and paprika
Mix chicken, rice, gravy, seasoning, and yolk
of egg. Make white sauce; while hot add chicken
mixture. Cool slightly, fold in white of egg, put
into buttered baking-dish, cover with bread-crumbs
and bits of butter. Bake half an hour.
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Chicken stock, seasoned
6 or 8 okras sliced thin
1/4 onion cut in pieces
2 teaspoons butter
3 tomatoes
1 carrot
2 ears of corn
Pieces of cooked chicken
Cook carrot sliced in straws in small amount of
water, letting the water boil down. Simmer together
(covered) okras, onion, and butter for fifteen
minutes. Add tomatoes cut in pieces, and cook
until soft, then add the cooked carrot and carrot
liquid. Put these vegetables into the stock (of
which there should be about one and a half quarts),
and cook together until all are tender. Fifteen
minutes before serving put in corn, which has been
scored and scraped from cob. Finally add chicken.
Heat almost to boiling, and serve.
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Chicken bones should be covered with three pints
cold water. Let boil up for a few minutes, then
simmer until stock is reduced to a pint. Melt
one tablespoon butter; when bubbling add one
tablespoon flour, one teaspoon salt, a little
nutmeg and cayenne. Pour in stock gradually,
let boil up, add one-fourth (or one-third) cup
cooked rice and a little of the thick rice water in
which it was cooked, if this has been saved. When
well heated add half a cup of cream and the grated
yolk of one hard-cooked egg.
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When boiling a fowl for salad or other purposes
take a pint of the broth. Season as needed with
salt, and a little pepper. Heat and pour very
slowly over two eggs that have been slightly beaten.
Cook in a double boiler until the mixture thickens.
Pour into small cups that have been rinsed with
cold water and set away to chill. This makes a
good relish for an invalid.
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Bones and meat left from a pair of roast ducklings
3 small onions
3 or 4 small carrots cut in slices or cubes
4 small boiled potatoes cut in cubes
Few stoned olives
Gravy
Flour
Seasonings
Cut the carcasses of ducks into suitable pieces.
Melt in stew-pan some of fat skimmed from left-over
gravy, add flour, and when hot put in the
ducks and heat through thoroughly. Gradually add
hot water and gizzard gravy cooked the day before.
When sufficient water has been added for stock,
put in onions, carrots, a bay leaf, two cloves, a
little salt and pepper and dash of cayenne. Simmer
for one or more hours, uncovering stew
occasionally to turn pieces in stock. Add gravy
gradually, then the olives, and twenty minutes
before serving, the potatoes. Serve with currant
jelly.
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1/2 teaspoon powdered sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt
Yolk of 1 raw egg
1/2 to 2/3 cup salad oil
2 tablespoons lemon-juice
A very little cayenne pepper
Put all the dry ingredients into a bowl. Mix
and add the yolk of an egg. Beat all together with
a silver fork until thickened, then add the lemon-juice
little by little, beating it in. Then put in the
oil a teaspoon at a time, beating well with a
small egg beater between each addition of
oil. Oil and egg should be very cold.
This dressing may be made thicker by using two-thirds
of a cup of oil instead of one-half. Two
tablespoons of thick, sweet cream may be stirred
into it as an addition.
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1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
COMMON DIRECTIONS FOR WHITE SAUCE
Melt the butter, stir in the flour and seasoning
and cook slowly without browning until the mixture
bubbles. Remove from the high heat, add
the milk gradually, beating and stirring constantly
until the sauce thickens.
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Melt one tablespoon of butter, add one tablespoon
of flour, and when bubbling stir in slowly
one cup of rich milk, beating constantly until the
sauce thickens. Season with one-quarter teaspoon
of salt, a dash of cayenne, and a little
celery salt. Add one-half can of chopped mushrooms.
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