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WHAT TO DO WITH LEFTOVER POULTRY — From the COOKS.COM Culinary Archive.
WHAT TO DO WITH LEFT-OVER POULTRY
CONTENTS
- CHICKEN SALAD
- CREAMED CHICKEN
- CHICKEN OR TURKEY TIMBALE WITH OR WITHOUT MUSHROOM SAUCE
- HOTEL CLUB SANDWICHES
- A SCALLOP OF CHICKEN WITH CELERY
- CHICKEN CROQUETTES
- CREAMED CHICKEN WITH ASPARAGUS TIPS
- MINCED CHICKEN AND HAM IN TOMATO CASES
- CHICKEN SOUFFLE
- CHICKEN HASH
- CHICKEN TAMALE DRESSING
- CHICKEN PIE (FROM COOKED CHICKEN)
- BONELESS BIRDS
- VICTORIA MEAT (FROM CHICKEN OR VEAL)
- CHICKEN-AND-RICE SOUFFLE-SCALLOP
- CHICKEN GUMBO SOUP (WEST INDIAN)
- CREAM OF RICE AND CHICKEN SOUP
- CHICKEN CUSTARD
- DUCKLING STEW
- SAUCES, DRESSINGS
WHAT TO DO WITH LEFT-OVER POULTRY
CHICKEN SALAD
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.
CREAMED CHICKEN
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.
CHICKEN OR TURKEY TIMBALE WITH OR WITHOUT MUSHROOM SAUCE
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.
HOTEL CLUB SANDWICHES
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.
A SCALLOP OF CHICKEN WITH CELERY
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.
CHICKEN CROQUETTES
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.
CREAMED CHICKEN WITH ASPARAGUS TIPS
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.
MINCED CHICKEN AND HAM IN TOMATO CASES
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.
CHICKEN SOUFFLE
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.
CHICKEN HASH
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.
CHICKEN TAMALE DRESSING
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.
CHICKEN PIE (FROM COOKED CHICKEN)
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.
BONELESS BIRDS
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.
VICTORIA MEAT (FROM CHICKEN OR VEAL)
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.
CHICKEN-AND-RICE SOUFFLE-SCALLOP
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.
CHICKEN GUMBO SOUP (WEST INDIAN)
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.
CREAM OF RICE AND CHICKEN SOUP
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.
CHICKEN CUSTARD
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.
DUCKLING STEW
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.
MAYONNAISE DRESSING
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.
WHITE SAUCE (A)
1 1/2 tablespoons butter 1 1/2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon white pepper 1 cup milk
WHITE SAUCE (B)
2 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon white pepper 1 cup milk
WHITE SAUCE (C)
3 tablespoons butter 3 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon white pepper 1 cup milk
WHITE SAUCE (D)
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.
MUSHROOM SAUCE
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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