. High living; recipes from southern climes . e brown skin, and grate themeat. Put in a saucepan with one-half pint of milk, and heat slowly. When about toboil, drain off the cream and put the meat in a cheese-cloth bag, squeeze until the juicehas been entirely extracted. The pulp is thrown away. This gives a delicious flavorto the chicken. CHICKEN A LlTALIENNE — Cut the remains of cold chicken (or turkey)into pieces about an inch long and marinate them in a bowl containing one tablespoonfulof Sierra Madre oil, one teaspoonful of tarragon vinegar or lemon juice, a few drops ofonion juice, salt
. High living; recipes from southern climes . e brown skin, and grate themeat. Put in a saucepan with one-half pint of milk, and heat slowly. When about toboil, drain off the cream and put the meat in a cheese-cloth bag, squeeze until the juicehas been entirely extracted. The pulp is thrown away. This gives a delicious flavorto the chicken. CHICKEN A LlTALIENNE — Cut the remains of cold chicken (or turkey)into pieces about an inch long and marinate them in a bowl containing one tablespoonfulof Sierra Madre oil, one teaspoonful of tarragon vinegar or lemon juice, a few drops ofonion juice, salt and pepper. At the end of half an hour sprinkle with finely choppedparsley, dip them in fritter baiter and fry in boiling lard. Drain on a brown paper, andserve with or without an Italian sauce. In some parts of Italy this dish is made of several kinds of cold meats, poultry, game,brains, etc. (the greater the variety the better), served on the same platter, and in Spainall kinds of cold vegetables are fried in batter and served PIGEON A LA CREOLE — Clean and wipe dry three pigeons and cut eachinto four pieces. Marinate them in half a cupful of Sierra Madre olive oil for fifteenminutes. Drain off the oil into a frying-pan. Chop one onion, one clove of garlic (ifliked), a green pepper (seeds removed) and a tablespoonful of parsley. Fry in the oiluntil transparent, and then add the pigeons and sear them all over. Put all of this ina casserole with a can of tomatoes, salt. Paprika and cayenne to taste, one table-spoonful of finely minced salt pork, half a cupful of sliced olives and a pint of goodstock. Cover tightly and simmer in the oven an hour and a half. Fiveminutes before serving moisten a tablespoonful of browned flour with a littleof the gravy, stir into the stew, and when it thickens sprinkle with Par-mesan cheese, garnish with croutons and serve in the same dishes.
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectc, booksubjectcookery
