The Boston Cooking School magazine of culinary science and domestic economics . und with French chestnuts, shelled,blanched and simmered tender in vealbroth. When done reduce the brothto a glaze; return the chestnuts to theglaze with salt, pepper and butter, andshake them over the fire until wellcoated with the glaze. Serve the brothin which the legs were cooked in a brownsauce. If preferred the legs may becooled a little, then egged-and-crumbedand fried in deep fat. Macaroni orasparagus or string beans may replacethe chestnuts. Chaudfroid of Chicken Legs Prepare and cook the chicken leg^sas i
The Boston Cooking School magazine of culinary science and domestic economics . und with French chestnuts, shelled,blanched and simmered tender in vealbroth. When done reduce the brothto a glaze; return the chestnuts to theglaze with salt, pepper and butter, andshake them over the fire until wellcoated with the glaze. Serve the brothin which the legs were cooked in a brownsauce. If preferred the legs may becooled a little, then egged-and-crumbedand fried in deep fat. Macaroni orasparagus or string beans may replacethe chestnuts. Chaudfroid of Chicken Legs Prepare and cook the chicken leg^sas in the preceding recipe, then letcool under a weight. For six or eightlegs, prepare a cup and a half of creamsauce; to this add one-fourth a packageof gelatine softened in one-fourth acup of cold water or consomme; takeout about one-fourth of the sauce; to^this add Worcestershire sauce, mush-room catsup and kitchen bouquet to tintit dark brown. Remove the skin fromthe legs, which should be thoroughlychilled; when the sauce begins to thicken,pour the white sauce over the round. CHAUDFROID OF STUFFED CHICKEN LEGS. these in a saucepan or a casserole, add part of the legs, leaving about one-third half an onion, sliced, a few slices of of the small end of each uncovered; carrot and broth to cover; let cook over this end pour the dark sauce to in the oven until tender, then remove; simulate the skin left on the upper part SEASONABLE RECIPES 693 of a boiled ham. Serve these withstringless beans or asparagus tips sea-soned with French dressing. DUxelles Preparation Chop, fine, one-fourth a pound ofmushrooms, half an onion and twoounces of lean ham; cook in three table-spoonfuls of clarified butter until themoisture is evaporated; add half acup of Sauterne and let reduce, thenadd one-fourth a cup of thick (reduced)tomato puree, half a cup of thick brownsauce, a tablespoonful of fine-choppedparsley, with salt and pepper as needed. legs. Stir into it about three table-spoonfuls of soft, si
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
