The Boston Cooking School magazine of culinary science and domestic economics . ling point. Make a sauce likethe oyster sauce given above, usingoyster broth and the broth in the dish;add the oysters, then beat in the beatenyolks of two eggs diluted with one-fourtha cup of cream. Unwrap the fowl, setit on a serving dish; pour over the saucewith the oysters and serve at once. Roast Chicken with RiceCroquettes Truss a young chicken neatly. Donot use any dressing. Baste frequently,to keep every portion moist and the croquettes cook three-fourths acup of blanched rice in about two anda ha
The Boston Cooking School magazine of culinary science and domestic economics . ling point. Make a sauce likethe oyster sauce given above, usingoyster broth and the broth in the dish;add the oysters, then beat in the beatenyolks of two eggs diluted with one-fourtha cup of cream. Unwrap the fowl, setit on a serving dish; pour over the saucewith the oysters and serve at once. Roast Chicken with RiceCroquettes Truss a young chicken neatly. Donot use any dressing. Baste frequently,to keep every portion moist and the croquettes cook three-fourths acup of blanched rice in about two anda half cups of milk or broth, or parttomato puree and part broth. If brothbe used, add a tablespoonful, each, ofchopped green or red pepper, and ofonion yellowed in two tablespoonful s ofbutter, with the broth. Season withsalt and paprika. More liquid may beneeded. The rice should be quite moistwhen done. Turn on to a buttered plateand when cooled somewhat form intoballs or other shapes. Egg-and-breadcrumb and fry in deep fat. Serve withthe chicken in place of dressing ROAST CHICKEN, WITH RICE CROQUETTES 294 THE BOSTON COOKING-SCHOOL MAGAZINE Wax Beans, Creole Style (Mrs. McKay) Have ready two cups of cooked waxbeans; add two medium-sized tomatoes,peeled and cut in pieces, or three-fourthsa cup of canned tomato, freed of juice,half a clove of garlic or onion choppedfine, one teaspoonful of fine-choppedparsley, one tablespoonful of butter,about half a teaspoonful of salt and twocherry peppers cut in strips; let cookuntil the tomato is done Cookedchayotes may be prepared in the samemanner by simply substituting this vege-table for the beans Jellied Apples Pare, quarter, core and slice enough unmold and decorate with cream abouthalf whipped. Serve as a dessert dish,or, without cream, with meat. Stuffed Apples For eight apples chop two slices ofcandied pineapple, a dozen cherries anda dozen blanched almonds; let cook in alittle sugar and water, stirring occasion-ally until i
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
