Category Archives: Poultry

Canard Périgourdin (Duck, Périgord Style)

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ingredients:
1 plump 4-pound duck (cleaned, singed, and washed)
7 Tablespoons butter
1 canned or fresh truffle
salt, pepper
30 pitted prunes
½ pound foie gras (goose liver mousse)
1 envelope unflavored gelatin

instructions:
1. Stuff the duck with a walnut-size piece of butter, the sliced truffle, salt and pepper. Sew up the openings.
2. Brush the duck with butter and season with salt and pepper. Place in a roasting pan and cook in a moderate oven for 75-90 minutes.
3. Poach the prunes in salt water for 15 minutes. Drain, and let cool.
4. Stuff fifteen of the prunes with the goose liver mousse, setting aside about 2 ounces of the mousse.
5. When the duck has cooled, cover it with the unstuffed prunes cut into halves. Stick them to the duck with the remaining mousse.
6. Prepare the gelatine as directed on the envelope. Coat the duck repeatedly with the gelatine, allowing it to “set” each time in order to obtain a thicker layer. Refrigerate.
7. Place the stuffed prunes around the duck, together with any leftover gelatine. Serve cold, with a green salad in season.

In the Périgord, the gelatine is flavored with the broth from one fresh truffle. The foie gras mousse is available in delicatessens and specialty shops.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Chicken Enchiladas

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Red Chili Sauce (below)
Salad oil
1 can (11 oz) tortillas
1 cup light cream
2 chicken bouillon cubes

FILLING
Salad oil
1 onion, finely chopped
2 canned green chiles, finely chopped
1 clove garlic, crushed
1 can (1lb) tomato purée
2 cups chopped chicken
½ teaspoon salt
Dash of pepper
½ lb Cheddar cheese, grated

  1. Make Red Chili Sauce. Keep Warm.
  2. Heat ½ inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.
  3. In saucepan, heat cream with bouillon cubes, to dissolve.
  4. Make Filling: In 2 tablespoons hot oil in large skillet, sauté onion until tender – about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.
  5. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-quart, shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 minutes.

RED CHILI SAUCE
2 tablespoons shortening
3 to 4 tablespoons chili powder
2 tablespoons flour
¾ teaspoon salt
½ teaspoon garlic salt
Pinch oregano
Pinch cumin

Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10minutes.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Chicken Supreme

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Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
1 cup rice
water
salt
¼ cup flour
2 tablespoons butter
1¼ cups chicken stock
⅔ cup milk
2 egg yolks
3 tablespoons cream
cooked breasts of 2 young chickens or 1 large chicken divided into 4 pieces
squeeze lemon juice
1 – 1½ cups mushrooms
2-4 tablespoons butter

Garnish:
1 hard-cooked egg

  1. Method 1: Put rice with just over 2 cups water into pan with ½ teaspoon salt, bring to a boil, stir, cover tightly, lower heat, allow 15 minutes. No straining necessary.
    Method 2: Put rice into 6 cups boiling water, with good teaspoon salt, cook for 18-20 minutes, strain, rinse in cold water and reheat or rinse in boiling water.
  2. Make a sauce with the flour, butter, chicken stock and milk, then add in egg yolks beaten with the cream.
  3. Put in the chicken breasts, heat for about 10 minutes without boiling, then add squeeze of lemon juice.
  4. Fry the mushrooms in the butter.

TO SERVE: Arrange the rice on a hot dish, put the chicken breasts on top and pour sauce over the chicken. Arrange mushrooms around the dis and garnish with chopped hard-cooked egg.

TO VARY: Serve in border of mashed potatoes.

    PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

    Chicken Kiev (Kotleta po kievski)

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    6 servings

    You will need
    5 oz. butter
    6 chicken breasts, boned (each 4 oz.)
    6 chicken fillets
    6 chicken legs without meat, boiled
    ¾ cup flour
    2 egg, mixed with little milk
    little bread crumbs
    6 white bread slices, crusts trimmed
    vegetable oil for frying
    salt
    pepper

    Garnish:
    8 tablespoons canned green peas
    2 medium carrots, sliced and glazed*
    6 small tomatoes
    6 lemon slices
    pickled cucumber
    little watercress

    *Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)

    Divide the butter into 4, and shape each into a thick stick. Let cool and harden.

    Remove the ligaments from the chicken breasts and pound flat with the back of a knife. Season with salt and pepper. Also salt and pepper the chicken filets. Wrap the butter stick in the fillet, and then in the flattened breast. Shape each with chicken legs inserted.

    Dredge with flour, beaten egg and bread crumbs. Repeat twice.

    Deep-fry the bread slices in hot oil 300°F. until crisp. Then brown chicken cutlet.

    Place chicken on fried bread slices and garnish with boiled green peas, glazed carrots, tomatoes, lemon slices, pickled cucumber and watercress.

    Before eating, remove the bread slices from the chicken. Cut the chicken to spurt the melted butter, which is used as sauce.

    ©️Shufunotomo Co., Ltd., Japan 1973

    Couscous

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    ingredients:

    1 cup chick-peas
    1 pound carrots
    ½ pound turnips
    1 small celery root
    2 onions
    1-2 pound chicken
    2 pounds mutton neck, boned breast or shoulder, cut into pieces
    4 tomatoes
    1 sprig thyme, or ½ teaspoon dried
    1 bay leaf
    2 cloves
    1 pinch saffron
    2 cups semolina
    3 cups salt water
    2 cups zucchini
    1 Tablespoon oil
    1 handful raisins (optional)
    1 teaspoon harissa sauce

    instructions:

    1. Soak the chick-peas for 24 hours, or use canned chick-peas (garbanzos).
    2. Peel, wash, and cut all the vegetables into large pieces. Chop the onions. Peel, seed, and quarter the tomatoes. Cut the chicken into 8 pieces.
    3. Place the mutton and chicken pieces in the bottom section of a couscous pot. Add the carrots, turnips, celery root, tomatoes, onions, chick-peas, they, bay leaf, cloves and saffron. Cover with water up to ¾ of the height of the couscous pot. Bring to a boil. Simmer continuously while preparing the semolina.
    4. Pour the semolina into a large, deep dish. Sprinkle, little by little, with 1 cup of salt water, mixing well with the hands to separate the grains. When the water has been absorbed, pour the semolina into the top section of the couscous pot. Do not cover. Leave for 30 minutes.
    5. Remove the dish of semolina from the pot. Wash the zucchini and cut into small pieces. Add to the broth in the bottom section. Knew the semolina as before, with the second cup of salt water. Leave for 20 minutes.
    6. Replace the semolina dish on top of the couscous pot and leave it for another 20 minutes. Remove and mix the semolina again with the third glass of salt water. Let it rest for 10 minutes.
    7. Add oil to the semolina and rub the grains between your fingers to grease the grains well. Return to the couscous pot and steam for 10 more minutes.
    8. Serve the semolina separately, mixed, if you like, with a handful of raisins that have been soaked for 2 hours. Serve the meat and vegetables in a large, shallow bowl, and the broth in a soup bowl with the chick-peas.
    9. Prepare a pungent sauce by mixing the harissa with a ladleful of broth.

    A vegetable steamer can be used instead of a couscous pot if the holes are small and if the bottom section is deep.

    THIS RECIPE SERVES 10 PEOPLE.

    ©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

    Caneton aux Olives (Duckling with Olives)

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    ingredients:

    1 2-pound, 10-ounce duckling
    1 Tablespoon butter
    8 lean bacon slices
    1 cup chicken broth
    1 teaspoon thyme
    ½ a bay leaf
    salt and pepper
    ½ cup green olives

    instructions:

    1. Clean the duckling. Put aside the liver, heart, and gizzard.
    2. Saute the duckling in butter with the bacon in a round or oval casserole until golden brown on all sides.
    3. Empty the gizzard. Cut into thin slices. Slice the heart as well. Add both to the casserole, together with chicken broth, thyme, and bay leaf. Add salt and pepper. Cover the casserole and let simmer for 20 minutes.
    4. Meanwhile, pit the olives. Mash the liver with a fork. Mix all this in with the duckling and cook for another 15 minutes. Serve with fried bread croutons.

    Mashed turnips will enhance this dish.

    ©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

    Chicken Tetrazzini

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    Courtesy Cambell Soup Company, Fine Arts Meats-Fish-Fowl PAD #26, 1968

    Okara with Chicken and Vegetables

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    Okara is the soy bean residue from making tofu (bean cake). It is usually available at tofu shops. Okara itself is an excellent ingredient used as an extender for making meat loves or hamburger patties. Highly nutritious and uses what might ordinarily be wasted.

    2 cups okara (soy bean residue)
    ⅓ cup boneless chicken meat, chopped
    2 dried mushrooms (shiitake, stems removed, soaked in ½ cup warm water for 15 minutes, squeezed dry and chopped
    ¼ cup fresh string beans, diced
    1 medium size carrot, cut short like matchsticks
    1 Tablespoon soy sauce (Japanese shoyu)
    2 Tablespoons sugar
    1 teaspoon salt
    dashes MSG (optional)
    1 Tablespoon oil for frying
    2 green onions, chopped

    Save mushrooms soaking water and add it to saucepans along with ingredients. Cook over low heat for 8 minutes. Stir occasionally so contents will not scorch. Set aside. Heat a frying pan and add oil. Add okara. Stir so it will not burn. Add cooked mixture. Cook about 4 minutes more on low heat until well heated throughout. Stir constantly to prevent bringing. Taste and adjust seasonings, if desired. Add chopped green onions just before removing from heat. Mix together.

    Serves 6

    ©️ Shufunotomo Co., Ltd. Japan 1974

    Chicken Liver Timbales

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    Preparation time: 30 min.
    Baking time: 20-30 min.
    Oven temperature: 350°F

    Chicken is still a favorite economy meal. But, what do you do with the livers? Rather than ignoring their delectable potential, freeze the liver from 3 to 4 chickens until you have enough to make this dish.

    For 4 servings you will need:
    1 cup (about 8 oz.) chicken livers
    2 eggs
    2 Tbsp. Madeira, sherry or 1 tsp. lemon juice
    4 Tbsp. butter or margarine
    4 Tbsp. all-purpose flour
    ½ cup undiluted chicken broth
    ½ cup milk
    1 tsp. dried thyme leaves
    ¼ tsp. salt
    Butter and bread crumbs for baking dishes
    Tomato Bearnaise (recipe follows)
    Chopped chives
    Parsley and tomato wedges for garnish

    Tomato Bearnaise: Into blender or food processor with steel blade, place 3 egg yolks, ¼ cup fresh lemon juice, 1 tsp. dried tarragon leaves and 3 Tbsp. tomato paste. Process until blended. While blender or processor is on, slowly add ¾ cup hot melted butter or margarine. The sauceauceauce will be thin while hot, but it will thicken as it cools.

    Preparation:

    1. Clean chicken livers, removing any fat, tendons, or discolored portions. Place into a blender or food processor with steel blade in place. Process until smooth. Add eggs. Madeira or lemon juice. Set aside.
    2. In saucepan, melt butter. Blend in flour. Cook 1 min. Slowly add chicken broth and milk. Cook until very thick and smooth. Add the thyme and salt.
    3. Blend sauce into chicken liver mixture. Press mixture through strainer and divide among 4 custard cups that have been buttered and sprinkled with crumbs.
    4. Place cups into shallow pan with 1-inch boiling water. Bake at 350°F for 20 to 30 min. or just until a knife inserted in the center of a custard comes out clean.
    5. Meanwhile, prepare Tomato Bearnaise.
    6. To serve, unfold timbales onto individual serving dishes. Spoon on the sauce and sprinkle with chopped chives. Garnish with parsley and tomato wedges. Serve hot.

    MCMLXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

    Old English Jellied Chicken

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    1 roasting chicken
    ½ pound gammon
    1 Spanish onion, quartered
    1 bay leaf
    Chicken stock
    12 button mushrooms, quartered
    4 small carrots, thickly sliced
    4 tablespoons butter
    ¼ pint dry white wine
    1-2 tablespoons Madeira or brandy
    ½ ounce powdered gelatine
    Salt and freshly ground black pepper
    2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)

    Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.

    Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.

    Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.

    Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968. Printed and manufactured in Holland