Chicken Uncooked - Made Over Dishes By S. T. Rorer

Chicken Uncooked - Made Over Dishes By S. T. Rorer

Chicken Uncooked

In purchasing a chicken for timbale, select a large one, but not an old fowl. After the chicken has been drawn, remove the white meat, which is used uncooked for timbales. The dark meat may be cooked at once and utilized for boudins, croquettes, salad, cecils, creamed hash, or served on toast with sauce Bordelaise, or used in chafing dish next day. Or if you prefer to use it raw, devil the legs and use the bones for soup.


Chop fine the uncooked white meat of a chicken; this should weigh a half pound. Then rub it with the back of a wooden spoon against the side of a bowl until perfectly smooth. Put one cup of white bread crumbs and a half cup of milk over the fire; stir until boiling; when cold, rub this thoroughly with the meat, and press it through an ordinary flour sieve. Stir into it carefully the well-beaten whites of five eggs, add a teaspoonful of salt, a dash of white pepper; fill into greased timbale cups, stand in a baking pan of boiling water, cover with oiled paper, and bake in a moderate oven fifteen to twenty minutes. The bottoms of the cups may be garnished with chopped truffle, chopped mushrooms, chopped parsley, or nicely cooked green peas. Serve with the timbales either a plain cream sauce or a cream mushroom sauce. Peas are the usual accompaniment.

Or the timbale molds may be lined with this mixture, and the centers filled with creamed mushrooms; put enough of the timbale mixture over the top to hold in the stuffing; they will then be cooked and served in the usual manner.

Deviled Chicken Legs

Carefully remove the bones from the legs of an uncooked chicken. To a half cup of bread crumbs add twelve chopped almonds, two tablespoonfuls of toasted piñon nuts, a tablespoonful of parsley, a half teaspoonful of salt and a dash of cayenne; moisten with two tablespoonfuls of butter. Stuff this into the spaces from which you have taken the bones, tie the legs top and bottom to keep in the stuffing. Place the bones from the carcass of the chicken in the soup kettle, cover with cold water, and when the water reaches boiling point place the legs on top of the bones and cook continuously for two hours. They may be served hot with sauce, or cold, cut into thin slices garnished with aspic.

English Chicken Balls

Chop fine the dark meat left over from timbales, add a half can of finely chopped mushrooms, a teaspoonful of salt, a half teaspoonful of pepper, a tablespoonful of chopped parsley, a dozen blanched and finely chopped almonds and one raw egg; mix thoroughly and form into balls the size of an English walnut. Arrange these over the bottom of a saucepan, cover with stock, add a bay leaf, a slice of onion and of carrot; cook slowly a half to three-quarters of an hour; drain, saving the stock. Dish the balls in the center of a platter, put around the edge a row of potato bullets, outside of that small triangles of toast. Put a tablespoonful of butter and one of flour into a saucepan; mix, add a half pint of stock in which the balls were cooked, stir until boiling, take from the fire, add the yolk of one egg beaten with two tablespoonfuls of cream; add a half teaspoonful of salt and a dash of pepper; strain this over the balls and serve.

Excerpt From Made Over Dishes By S. T. Rorer