CHICKEN EN CASSEROLE
Food prepared in casseroles always seems to meet with the
approval of even the most discriminating persons; and chicken prepared in this way with vegetables is no exception to the rule. For such a dish should be selected a chicken of medium size that is neither very
old nor very young. Any flavor that the bird contains is retained, so a strong flavor is not desirable.
In preparing chicken en casserole, first clean, dress, and cut it up in the manner directed for stewed chicken. Place the pieces in a casserole dish, together with 1 cupful of small carrots or larger carrots cut
into strips. Fry a finely chopped onion with several strips of bacon, and cut these more finely while frying until the whole is well browned. Then add them to the meat in the casserole dish. Also, add 1
cupful of potato balls or 1 cupful of diced potatoes.
Season well with salt and pepper, add 2 tablespoonfuls of flour, and over the whole pour sufficient hot water to cover. Cover the casserole dish, place it in a moderate oven, and cook slowly until the chicken is tender. Serve from the dish.
The housewife who desires to serve an unusual chicken dish will find
that there is much in favor of jellied chicken. Aside from its food value, jellied chicken has merit in that it appeals to the eye, especially if the mold used in its preparation has a pleasing shape.
1 3 or 4 lb. chicken
2 tsp. salt
Several slices of onion
1 hard-cooked egg
Several sprigs of parsley
Clean, dress, and cut up the chicken. Put it into a saucepan and cover with boiling water.
Season with the salt and add the slices of onion. Cook slowly until the meat will fall from the bones. Remove the
chicken from the saucepan, take the meat from the bones, and chop it into small pieces. Reduce the stock to about 1 1/2 cupfuls, strain it, and skim off the fat.
With this done, place slices of the hard-cooked egg in the bottom of a wet mold. Chop the pimiento and sprigs of parsley and mix them with the
chopped meat. Put the mixture on top of the sliced egg, and pour the stock over the whole.
Keep in a cool place until it is set. If the stock is not reduced and more jelly is desired, unflavored gelatine may be dissolved and added to coagulate the liquid. To serve jellied chicken, remove from the mold, turn upside down, so that the eggs are on top and act as a garnish, and then cut in thin slices.
Still another chicken dish that may be used to break the monotony of
meals is chicken bechamel, the word bechamel being the name of a sauce invented by Béchamel, who was steward to Louis XIV, a king of France.
1 good-sized chicken
2 tsp. salt
1/4 tsp. pepper
1 c. small mushrooms
1/4 c. chopped pimiento
3 Tb. flour
1 c. thin cream
Clean, dress, and cut up the chicken. Place the pieces into a saucepan, and cover with boiling water.
Add the salt and the pepper, and allow to come to the boiling point. Remove the scum and simmer the chicken slowly until it is tender. Remove the chicken from the liquid, take the meat from the bones, and
cut it into small pieces. Add to these the mushrooms and chopped pimiento. Reduce the stock to 1 cupful and thicken it with the flour added to the thin cream.
Cook until the sauce is thickened. Then add to it the chopped chicken with the other ingredients. Heat all thoroughly and serve on toast points or in timbale cases, the making of which is explained in
Meat, Part 2.