Joe Tildens Recipes for Epicures | Page 8

and on this, place the

chicken. Add four ounces of butter, a head of celery chopped, two
onions sliced, three small carrots sliced, two Chili peppers cut up, and
the halves of two bell peppers from which the seeds have been removed.
Season with salt, cayenne, thyme and a few sweet herbs. Cover and
cook quickly for forty minutes, moistening from time to time with a
spoonful of stock or gravy. Then add two large tomatoes sliced, and
cook twenty minutes longer. Serve the chicken with the sauce poured
over it.
* * * * *
Chicken with Oysters
Stuff a young chicken with oyster and a few bread crumbs, seasoned
with salt, pepper and butter. Truss the fowl, place it in a tin pail with a
tight cover. Stand the pail in a kettle of boiling water and leave on the
fire one hour and a half. Remove the chicken and place in a dish. Pour
the gravy into a saucepan, adding two dozen oysters, two hard boiled
eggs chopped, a wine glass of cream and one ounce of butter, into
which has been rubbed a teaspoonful of corn starch. Boil for a few
moments and pour over the chicken.
This is an excellent way to cook a young turkey.
* * * * *
Casuela
Cut a chicken into small pieces and fry it with a clove of garlic in a
large tablespoonful of lard, for ten minutes. Then add one quart of
water, half a cupful each of green peas, string beans and grains of corn,
and boil one and one-half hours. Add three potatoes cut into bits, one
tablespoonful of rice, salt, pepper and the white of one egg. Boil for
three-quarters of an hour longer, then remove from the fire. In a tureen
mix one mashed potato with the yolk of the egg and a tablespoonful of
vinegar. Strain the broth slowly into this and mix thoroughly before
adding the chicken and other ingredients.
* * * * *
Fried Chicken, Maryland Style
Cut up a chicken, and season with salt, pepper and a little mace. Dip
the pieces into beaten egg, then roll in flour and fry in lard and butter
until brown. Take out the chicken and in the pan put a large piece of
butter with a little flour. As soon as it froths up stir in milk until thick.
Let it boil a minute and pour over the chicken.

* * * * *
Chicken with Rice
Cut up a chicken and stew gently for ten minutes in a little water. Add
two ounces of butter, salt, pepper, mace and a green pepper, chopped
very fine, stew until done.
Make a form of boiled rice around a dish and lay the chicken in the
middle of it. Add to the sauce a good piece of butter with a teaspoonful
of flour rubbed into it and boil two minutes. Take from the fire and stir
in the yolk of three eggs, beaten with a half cup of rich cream. Pour
over the chicken and serve.
* * * * *
Chicken with Spaghetti
Prepare the spaghetti by boiling about three pounds in salted water for
twenty minutes.
Stew a chicken in water until tender and pick it to pieces, adding
enough of the gravy to make a quart. Into this put four sliced onions
that have been fried in two ounces of butter, and one quart of tomatoes.
Stew for fifteen minutes. Place a layer of spaghetti on a platter and
sprinkle with grated Parmesan cheese, pour over some of the chicken
sauce and repeat the layers, putting the best of the chicken on top.
* * * * *
Quail with Celery
Cut six quail in halves and cover them with water in a stewpan, adding
strips of salt pork, some finely chopped celery, salt and pepper. Cook
until done. Remove the birds and strain the liquor; add to it, two ounces
of flour rubbed into two ounces of butter, the remainder of the head of
celery grated, and two cups of milk. When it thickens pour over the
birds and serve very hot.
* * * * *
Pheasant a la Savarin
Place on the bottom of a roasting pan two slices of bread cut two inches
thick. Spread over this the pounded liver and heart of the bird with an
anchovy, a bit of ham and two truffles minced. On this lay the pheasant
and roast until done. Serve on the cooked bread.
Nothing but the finest Burgundy should be served with this.
* * * * *
Quail and Onion

To each quail allow one good sized onion, sliced, and half a glass each
of oil and vinegar. Stew in a covered pot until the birds are tender.
Season with salt