FAVORITE DISHES
A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION
COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893
TAMALES DE CHILE.
Lomismo, con la excepcion que en lugar de echarles azucar, canela y
pasas se les echa en el medio carne con chile y sal.
COQUILLES DE VOLAILLE.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
Boil the chicken until very tender; pull the meat from the bones in
flakes; remove all the skin and cut the meat into very small pieces.
Take one-half pint of the chicken broth, one teaspoonful of minced
onion, the same of minced parsley, two tablespoons of butter rubbed
into same quantity of flour, let this cook for a few moments and add
one-half pint of cream or rich milk. Season the meat with a little
cayenne pepper and some salt; add to this a small box of truffles, cut
fine, also a box of mushrooms thinly sliced; stir all this into the
sauce. If there should not be enough to cover the meat, add more
broth, cream, butter and pepper, little by little, until you have
enough sauce and of the right consistency. It should be as thick as
rich cream. When cold add a claret glass of sherry wine. Before taking
from the fire, add to it two more tablespoons of butter, a little at a
time, never add all at once, it may oil it. Fill the shells, sprinkle
bread crumbs on top and about twenty minutes before ready to serve
them, place in a very hot oven to brown. Must not _stand after
cooked_.
CROQUETTES.
From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
Breast of a large turkey; five sweetbreads; one and one-half pint of
milk; one-half pound butter; five tablespoonfuls of flour; two eggs.
Chop the turkey and sweetbreads very fine, using a silver knife for
chopping the sweetbreads. Beat the whites and yolks of the eggs
separately as you would for a cake. Mix the eggs, butter, flour and
milk in a porcelain vessel and cook until the mixture comes to the
consistency of cream sauce; and that it may cook smoothly, it will be
necessary to make first a thick paste of the flour by stirring into it
a very small quantity of the milk, gradually thinning it with more of
the milk. While cooking it must be stirred constantly, and as soon as
it is sufficiently thick add to the mixture the chopped turkey and
sweetbreads and cook the whole for two minutes longer. Use no
seasoning but pepper (white or cayenne) and salt to the taste. This
quantity will make twenty-two large croquettes, which are prettiest
moulded in a pear-shaped wine glass. With a little practice you can
mould them in your hand. Have ready some cracker crumbs rolled very
fine and dust like. Fry the croquettes in boiling lard and enough to
cover them. When a rich brown take them out and place on sieve or
brown paper to rid them of the surplus grease. Run them into a well
heated oven for a few minutes before serving. Put a teaspoonful of
cream sauce on the top of each croquette.
A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION
COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893
TAMALES DE CHILE.
Lomismo, con la excepcion que en lugar de echarles azucar, canela y
pasas se les echa en el medio carne con chile y sal.
COQUILLES DE VOLAILLE.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
Boil the chicken until very tender; pull the meat from the bones in
flakes; remove all the skin and cut the meat into very small pieces.
Take one-half pint of the chicken broth, one teaspoonful of minced
onion, the same of minced parsley, two tablespoons of butter rubbed
into same quantity of flour, let this cook for a few moments and add
one-half pint of cream or rich milk. Season the meat with a little
cayenne pepper and some salt; add to this a small box of truffles, cut
fine, also a box of mushrooms thinly sliced; stir all this into the
sauce. If there should not be enough to cover the meat, add more
broth, cream, butter and pepper, little by little, until you have
enough sauce and of the right consistency. It should be as thick as
rich cream. When cold add a claret glass of sherry wine. Before taking
from the fire, add to it two more tablespoons of butter, a little at a
time, never add all at once, it may oil it. Fill the shells, sprinkle
bread crumbs on top and about twenty minutes before ready to serve
them, place in a very hot oven to brown. Must not _stand after
cooked_.
CROQUETTES.
From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
Breast of a large turkey; five sweetbreads; one and one-half pint of
milk; one-half pound butter; five tablespoonfuls of flour; two eggs.
Chop the turkey and sweetbreads very fine, using a silver knife for
chopping the sweetbreads. Beat the whites and yolks of the eggs
separately as you would for a cake. Mix the eggs, butter, flour and
milk in a porcelain vessel and cook until the mixture comes to the
consistency of cream sauce; and that it may cook smoothly, it will be
necessary to make first a thick paste of the flour by stirring into it
a very small quantity of the milk, gradually thinning it with more of
the milk. While cooking it must be stirred constantly, and as soon as
it is sufficiently thick add to the mixture the chopped turkey and
sweetbreads and cook the whole for two minutes longer. Use no
seasoning but pepper (white or cayenne) and salt to the taste. This
quantity will make twenty-two large croquettes, which are prettiest
moulded in a pear-shaped wine glass. With a little practice you can
mould them in your hand. Have ready some cracker crumbs rolled very
fine and dust like. Fry the croquettes in boiling lard and enough to
cover them. When a rich brown take them out and place on sieve or
brown paper to rid them of the surplus grease. Run them into a well
heated oven for a few minutes before serving. Put a teaspoonful of
cream sauce on the top of each croquette.
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