Favorite Dishes Part 8

SWEET-BREAD CROQUETTES.

From MRS. SCHUYLER COLFAX, of Indiana, Alternate Lady Manager-at- Large.

_It gives me great pleasure to send you the recipes you request, and thus further, in this small way, your unique and most generous project. The recipe for sweetbread croquettes is from Mrs. Henderson's Practical Cooking and Dinner Giving, but as it is the best one that I have ever tried, I send it. Cordially yours,_

Two pair of sweetbreads blanched and cut into dice. Half a box of mushrooms also cut into dice. Make a sauce by putting into a sauce pan one and a half ounces of b.u.t.ter, and when it bubbles, sprinkle in two ounces of flour, mix the b.u.t.ter and flour well together and cook thoroughly; then put in a gill of strong stock; stock for this is best made of chicken with some pieces of beef and veal added, or a gill of cream may be used instead of the stock. When the flour, b.u.t.ter and stock are well mixed, put in the sweetbreads and mushrooms and stir over the fire until they are thoroughly heated. Now take them off the fire, add the beaten yolks of two eggs, return to the fire long enough to set the eggs but do not allow them to boil. When cool, form into croquettes, roll first in cracker or bread crumbs, then in egg, and again in crumbs and fry in boiling lard.

SWEETBREADS AND OYSTERS.

From SEnORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

Soak and blanch your sweetbreads, cut them into equal sizes and remove the skins and little pipes. Take about three dozen fine oysters, strain off the liquor. Put the sweetbreads into a stew pan and cover them with the oyster liquor; add also, if you have it, three large spoonfuls of gravy of roast veal and a quarter of a pound of fresh b.u.t.ter cut into bits and each bit rolled in flour. When the sweetbreads are done put in the oysters and let them cook for about five minutes and take them out again; add at the last two winegla.s.ses of sweet cream; stir up well for a few minutes and serve in a hot dish.

SWEETBREADS AND MUSHROOMS,

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.

Take all the fat off sweetbreads; throw into boiling water; add one teaspoonful of salt and let stand on fire for twenty minutes; take from fire, remove all skin and pick to pieces. Put a tablespoonful of b.u.t.ter in a pan and let melt, add tablespoonful flour and one-half pint of cream; stir until it boils, add sweetbreads and five mushrooms chopped fine, one-half teaspoonful of salt and a little pepper. Serve in patties or paper cases.

SWEETBREADS EN COQUILLE.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

One pound sweetbreads. Soak them one hour in salt water; boil till tender in salt water in which an onion has been put. One can mushrooms ("champignons") cut into small pieces, stew a bit till tender and mix with sweetbreads after they are boiled till tender and cut into small pieces. One pint cream, one tablespoonful b.u.t.ter, one tablespoonful flour. Cream the b.u.t.ter, mixing with the flour till smooth; stir with the cream, add one tablespoonful of Worcestershire sauce and stir together over the fire until it boils, then pour it over the sweetbreads and mushrooms. Serve in sh.e.l.ls or cases. Can be used also without mushrooms if desired.

SWEETBREAD PATTIES.

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

Wash one pair of sweetbreads; throw them into boiling water and simmer gently twenty minutes; then throw them into cold water to blanch and cool. When cool pick them into small pieces, rejecting all the fine membrane. Chop fine a half can of mushrooms. Put a large tablespoonful of b.u.t.ter in a sauce pan to melt without browning; add an even tablespoonful of flour, mix until smooth; add a half pint of cream, stir continually until it boils; add a half teaspoonful of salt, a dash of white pepper; the mushrooms and sweetbreads mix and stand over boiling water for five minutes. Serve in paper cases, silver sh.e.l.ls or in puff-paste cases.

POULTRY

BOILED CHICKEN.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President Board of Lady Managers.

Joint the chicken; cut in small pieces; remove the skin; put into tepid water. Have ready a frying pan with hot melted b.u.t.ter; put the chicken into the pan and fry to a delicate brown; then put into a kettle, cover with water and boil very slowly for an hour. Season.

Remove chicken and thicken gravy with flour.

JAMBOLAYA. (A Spanish Creole Dish)

From MISS KATHARINE L. MINOR, of Louisiana, Fourth Vice President Board of Lady Managers.

Cut up the remains of a chicken or turkey, cover with water, and stew until the substance is extracted; then shred the meat. Wash one pound of rice carefully and set aside. Put one tablespoon of lard into a porcelain-lined saucepan; add a small spoon of finely chopped onion and a tomato; then put in the shredded fowl and liquid in which it was boiled, adding the rice, red pepper and salt; sufficient water must be added to cover the rice, which must cook and steam until soft, but not wet or like mush.

CHICKEN LIVERS, EN BROCHETTE, WITH BACON.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take eighteen fresh chicken livers; dry well; season with pepper and salt; cut each liver in two pieces. Prepare six slices of lean bacon, broil one minute; cut each slice into six pieces. Take six silver skewers; run the skewer through the centre of the piece of chicken liver, then through a slice of bacon, until each skewer is filled with alternate slices of chicken liver and bacon. Roll each one in olive oil, then in bread crumbs, and broil five minutes on each side over moderate fire. Arrange on hot dish, pour Maitre d'Hotel b.u.t.ter over them. Garnish with watercress and serve.

POLLO CON ARROZ.

From SEnORA DON MANUEL CHAVES, of New Mexico.

Primeramente se pone a herbir el pollo hasta que este bien cosido y despues so frie una poca de cobolla en manteca junto con el arroz y se le hecha pimienta entera y se le anade el caldo, colado, en que se cosio el pollo. Despues se anade el pollo cortado en pedazos pequenos y se le hecha sal.

POLLO CON TOMATES.

Lomismo que con arroz, con la excepcion que en lugar de arroz se le echan tomates.

TAMALES DE CHILE.

Lomismo, con la excepcion que en lugar de echarles azucar, canela y pasas se les echa en el medio carne con chile y sal.

COQUILLES DE VOLAILLE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Boil the chicken until very tender; pull the meat from the bones in flakes; remove all the skin and cut the meat into very small pieces.

Take one-half pint of the chicken broth, one teaspoonful of minced onion, the same of minced parsley, two tablespoons of b.u.t.ter rubbed into same quant.i.ty of flour, let this cook for a few moments and add one-half pint of cream or rich milk. Season the meat with a little cayenne pepper and some salt; add to this a small box of truffles, cut fine, also a box of mushrooms thinly sliced; stir all this into the sauce. If there should not be enough to cover the meat, add more broth, cream, b.u.t.ter and pepper, little by little, until you have enough sauce and of the right consistency. It should be as thick as rich cream. When cold add a claret gla.s.s of sherry wine. Before taking from the fire, add to it two more tablespoons of b.u.t.ter, a little at a time, never add all at once, it may oil it. Fill the sh.e.l.ls, sprinkle bread crumbs on top and about twenty minutes before ready to serve them, place in a very hot oven to brown. Must not _stand after cooked_.

CROQUETTES.

From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.

Breast of a large turkey; five sweetbreads; one and one-half pint of milk; one-half pound b.u.t.ter; five tablespoonfuls of flour; two eggs.

Chop the turkey and sweetbreads very fine, using a silver knife for chopping the sweetbreads. Beat the whites and yolks of the eggs separately as you would for a cake. Mix the eggs, b.u.t.ter, flour and milk in a porcelain vessel and cook until the mixture comes to the consistency of cream sauce; and that it may cook smoothly, it will be necessary to make first a thick paste of the flour by stirring into it a very small quant.i.ty of the milk, gradually thinning it with more of the milk. While cooking it must be stirred constantly, and as soon as it is sufficiently thick add to the mixture the chopped turkey and sweetbreads and cook the whole for two minutes longer. Use no seasoning but pepper (white or cayenne) and salt to the taste. This quant.i.ty will make twenty-two large croquettes, which are prettiest moulded in a pear-shaped wine gla.s.s. With a little practice you can mould them in your hand. Have ready some cracker crumbs rolled very fine and dust like. Fry the croquettes in boiling lard and enough to cover them. When a rich brown take them out and place on sieve or brown paper to rid them of the surplus grease. Run them into a well heated oven for a few minutes before serving. Put a teaspoonful of cream sauce on the top of each croquette.

CHICKEN CROQUETTES.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.