Fried Chicken
Cut a young, tender chicken into serving pieces, coat the pieces à l'auglaise (see above), and cook them in hot deep fat (370° F.) for about 6 to 8 minutes, or until they come to the surface of the fat and are a golden brown. Drain the chicken on absorbent paper and serve on a paper doily with fried parsley. Serve tomato sauce (see April, 1952) or cream sauce (see March. 1952) on the side. The dish may be garnished with fried bananas and beignets of apple or corn.
Breast of Chicken Xenia
Remove the breast from a chicken weighing about 3 to 3 ½ pounds. Cur the breast away from the bone, splitting the meat in half, and discard the skin. Pound the filets until they spread into very thin slices. Season the slices with a little salt and pepper and spread the center with 1 teaspoon maitre d'hôtel butter (sec June. 1952). Place a piece of pâte de foie gras containing a bit of truffle on the butter, fold the meat around the filling, and secure the rolls with toothpicks Coat the filets à l'an-glaise (See above) and store them in the refrigerator. When the filets are ready to serve, try them in hot deep fat (370° F.) for about 4 minutes, or until they rise to the surface and are golden brown. Remove the toothpicks and serve immediately, so quickly, in fact, that when the rolls are cut with the fork, the butter and foic gras will not be melted, but just creamy. Garnish with slices of canned pineapple and peeled apple quarters sautéed in butter, sprinkled with powdered sugar, and glazed under the broiler. The garnish must be ready before the chicken is put in the fat to cook. Serve with sauce suprême of allemande (see April, 1952). Serves two.
Chicken Croquettes
Melt 2 tablespoons butter in a small heavy saucepan, add 3 tablespoons flour, and cook until the roux starts to turn golden. Add gradually 1 cup boiling milk, stirring constantly with a whip or wooden spoon, and cook for about 12 to 15 minutes, or until the sauce is very thick, stirring to keep it smooth. Add ½ teaspoon salt and a little white pepper and stir in 2 eggs lightly beaten with a little of the hot sauce. Add 2 cups diced cooked chicken and 6 cooked mushrooms, diced, and cook, stirring constantly, until the mixture cleans the sides of the pan. Correct the seasoning with salt and spread the mixture on a buttered platter to cool. Shape the croquettes in cylinders, cones, or balls, coat them à l'anglaise (sec page 22), and cook in hot deep fat (390° F.) until they are golden brown. Serve with supréme or tomato sauce (see April, 1952).
Wild Rice Croquettes
Follow the recipe for chicken croquettes, substituting cooked wild rice for the diced chicken and using ½ cup cooked diced mushrooms.
Corn Croquettes
Follow the recipe for chicken croquettes, substituting corn kernels for the diced chicken. The mushrooms may be omitted.
Skewered Chicken
Cut cooked chicken into large dice and cook as many medium-sized mushrooms as there are dice of chicken. Alternate on a small skewer a mushroom, a piece of chicken, and a piece of truffle until the skewer is filled. Roll the whole in thick, lukewarm Villeroy sauce (see page 22), coat them à l'anglaise (see page 22), and cook the skewers in hot deep fat (390° F.) until golden brown. Drain on absorbent paper and serve on a paper doily accompanied by supréme or tomato sauce (see April, 1952) and 3ny desired vegetable.
Sweetbread and Chicken Croquettes
Follow the recipe for chicken croquettes. substituting cooked, diced sweetbreads for half the chicken. Two tablespoons chopped cooked ham or smoked ox tongue may be added, and 2 to 3 tablespoons chopped truffles will give the croquettes a very special flavor.
Skewered Sweetbreads
Follow the recipe for skewered chicken, substituting cooked diced sweetbreads for the chicken and omitting the truffles. Serve with suprême or tomato sauce (see April, 1952).
Croquettes of Game
Dice finely enough cooked game to make 2 cups. Add 6 cooked mushrooms, finely chopped, and 2 to 3 tablespoons chopped truffles. Reduce 1 cup of Madeira sauce (see June, 1952) or brown saute (see April, 1952) until it is very thick and mix it with the other ingredients. Cool. Shape the mixture into croquettes, coat the croquettes à l'anglaise, and cook them in hot deep fat (390° F.) until golden brown. Drain on absorbent paper and serve with any desired sauce.
Croquettes of Lobster
Melt 2 tablespoons butter in a heavy saucepan, add 3 tablespoons flour, and cook until the roux starts to turn golden. Add gradually 1 cup boiling milk, stirring constantly with a wire whip or wooden Spoon, and cook for about 12 to 15 minutes until the sauce is very chick, stirring often to keep it smooth. Add ½ teaspoon salt and a little pepper and stir in 2 eggs, lightly beaten with a little of the hot sauce. Add 2 cups cooked lobster, 6 cooked mushrooms, both finely diced, and 1 tablespoon chopped truffles. Cook, stirring constantly, until the mixture cleans the sides of the pan. Correct the seasoning with salt and spread the mixture on a buttered dish to cool. Shape into croquettes, coat the croquettes à l'anglaise (see page 22), and cook them in hot deep fat (390° F.) until golden brown. Drain on absorbent paper and serve with white wine sauce (see March, 1952).
Friture of Goujons, Whitebait, or Smelts
Clean and dry the fish well. Dip them in milk and then in flour. Shake off the surplus flour and cook the fish in hoc deep fat (370° F.) for 2 to 3 minutes (2 minutes for goujons or whitebait, 3 for smelts). Drain the fish on absorbent paper and sprinkle them with fine salt. Serve with lemon slices and tartare mayonnaise or sauce rémoulade (see July, 1952).
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