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Show Kitchen and Cable PRIZE RECIPES. CHICKEN SACTE A- LA MARENGO. Prepare two fat, tender chickens as for fricasse; place in saucepan with two ounces of butter and a gill of olive oil, half a grated nutmeg and salt, white and red pepper to taste. Place pan on brisk fire, fry chicken slightlv brown on both j sides; drain part of the fat off, add a teaspoonful tea-spoonful of chopped shallots, a bruised clove of garlic and six medium-sized sliced mushrooms: fry two minutes longer, long-er, add a pint of Spanish sauce (tomato and chopped onion seasoned with salt and red pepper), a little broth and two glasses of sherry wine. Cover and let simmer fifteen minutes. Heap in a pyramid form on dish, pouring sauce mixture over. Fry-separately Fry-separately in hot butter eight eggs, place around the chicken and serve. CREAMED CORN SPANISH. Cut tho corn from twelve ears, or take the contents con-tents of a can of corn: drain the juice off and add enough milk to make a pint. Heat this and season with pepper, salt ' and small lump of butter. Mince the I corn very fine, place a layer of fine bread crumbs in the bottom of a buttered pudding pud-ding tin; over this a laver of corn, a few spoonfuls of tomato catsup, and scatter a few olives in. Repeat layers of bread, corn, catsup, etc., with bread crumbs for th top: over all pour the hot milk and bake half an hour. Serve hot. ITaLTaN CHEESE. Boil a knuckle of veal; when cooked strain the liquor. -remove the fat and bones and chop the , meat fine; add one grated nutmeg, half teaspoon of pepper, allspice and cloves. Put the mixture on the tire to simmer gently; when the liquor becomes jelly, pour into a mold; let it remain until next day; line the mould with slices of hard boiled eers and olives alternately, slipht-ly slipht-ly warm the jellv again (but do not heat) and pour into the mold. STEAK SINOLAISE. Procure a thick steak off the round of beef or veal, wash It clean, make several incisions, in which place small cloves of garlic; sprinkle with salt, pepner and one tablespoonful vinegar: vine-gar: let stand half hour: have ready, hot. a saucepan, large enough for the meat to lie In flat; spread sweet lard on both sides of steak;' sprinkle it thickly with flour and fry under cover .to nreserve odort to a light brown color on both sides. Slice four onions, chop fine a little parsley, thyme and sasre, and place them on the meat, add a clove, a sniee or two. and a leaf of laurel: cover with cold water and let simmer slowly until it forms a rich, thick gravy. Serve hot with plain boiled rice. |