From the 1915 New Book of Cookery. Fannie Farmer died in 1915.
EDITOR’S NOTE: Article is decorated from ads in 1917 ’House Beautiful’ magazines.

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English Patties

• 1 cup cold cooked chicken, cut in 1/4 inch cubes
• 6 mushroom caps
• 1/2 truffle
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/8 teaspoon grated nutmeg
• 1 tablespoon Sherry wine
• 1 egg
• 1 tablespoon cream

To chicken add mushroom caps, peeled and cut in cubes, truffle, cut in small pieces, and butter.

Cook five minutes, stirring almost constantly; then add flour and when well blended.

Pour on chicken stock and let simmer ten minutes.

Season with salt, cayenne, nutmeg and Sherry.

Beat egg slightly, dilute with cream and add.

When thoroughly heated, fill six patty cases with mixture, arrange on serving dish and garnish with parsley.

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Chicken Croquettes, Macedoine

• 3 tablespoons butter
• 1 shallot, finely chopped
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• Few gratings nutmeg
• 1 cup chicken stock
• Yolks 3 eggs
• 1 cup cold cooked chicken, cut in dice
• 1/2 cup boiled ham, cut in dice
• 1/4 cup mushrooms, cut in small pieces
• 1 tablespoon Madeira wine

Melt butter, add shallot and cook three minutes, stirring constantly.

Add flour, mixed with seasonings, and stir until well blended; then pour on gradually, while stirring constantly, chicken stock.

Bring to the boiling point, and add remaining ingredients, except wine, and cook five minutes.

Add wine and spread on a plate to cool.

Shape, roll in flour, eggs and crumbs, fry in deep fat and drain on brown paper.

Mound in centre of heated flat dish and surround with hot seasoned vegetables, including peas, small carrot cubes, and cauliflower flowerets. Garnish with parsley.

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Macedoine Loaf

• 1/2 tablespoon butter
• 1/2 tablespoon flour
• 1/2 cup milk
• 1/2 cup bread crumbs
• Yolks 2 eggs
• 1 cup cooked macaroni
• 1/2 cup cold cooked chicken
• 1/2 cup mushroom caps
• 1 tablespoon canned pimiento
• 1/2 cup heavy cream
• 1 1/2 teaspoons salt
• 1 teaspoon parsley, finely chopped
• Whites 2 eggs

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, milk.

Bring to the boiling point and add bread crumbs, egg yolks, beaten until thick and lemon-colored, macaroni cut in one-half-inch pieces, chicken and mushroom caps, cut in strips, pimiento, cut in small pieces, cream, beaten until stiff, salt and parsley.

Stir until thoroughly mixed and fold in whites of eggs, beaten until stiff.

Turn into a mould lined with buttered paper, cover with buttered paper and bake until firm.

Remove from mould to hot serving dish and garnish with parsley. Serve with tomato or white sauce, to which sautéd sliced mushroom caps have been added.

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Chicken a la King

• 1 1/2 tablespoons chicken fat
• 1 tablespoon cornstarch
• 1/2 cup chicken stock
• 1/2 cup milk
• 1/4 cup cream
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup cold boiled fowl, cut in strips
• 1/2 cup sautéd sliced mushroom caps
• 1/2 cup canned pimientoes, cut in strips
• Yolk 1 egg

Melt chicken fat, add cornstarch and stir until well blended; then pour on gradually, while stirring constantly, stock, milk and cream.

Bring to the boiling point and add salt, butter bit by bit, fowl, mushroom caps and pimientoes.

Again bring to the boiling point and add egg yolk, slightly beaten.

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Chop Suey

Remove the breast meat from an uncooked chicken and cut in strips one inch long.

Melt one tablespoon butter, add chicken meat and cook two minutes.

Add:
• three-fourths cup celery, cut in thin slices crosswise,
• one onion, peeled and sliced, and
• six mushroom caps cut in slices.

Cook five minutes and add:
• one cup chicken stock,
• one-half teaspoon sugar,
• two teaspoons Shoyu Sauce,
• one-half green pepper (from which seeds have been removed), cut in thin strips, and
• one teaspoon cornstarch, diluted with two tablespoons cold water.

Bring to the boiling point and let simmer three minutes.

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Chicken Réchauffé

Make same as Veal Timbales, using chicken in place of veal, chicken stock in place of white wine, and chopped red or green pepper in place of truffles.

— Veal Timbales recipe from SaltOfAmerica.com article, "Epic Epicurean Episodes: Entrées, Fannie Farmer, 1915" is given here with substitutions. —

• 1 1/2 cups cold cooked chicken
• Yolks 3 eggs
• 1/2 cup heavy cream
• 1/3 cup chicken stock
• 1/2 teaspoon salt
• Few grains paprika
• Whites 3 eggs
• 1 cup white sauce
• 1 1/2 tablespoons chopped red or green pepper

Force remnants of chicken through a meat chopper; repeat.

Pound in a mortar, adding gradually the yolks of eggs, slightly beaten; then add cream, chicken stock, seasonings, and cut and fold in whites of eggs beaten until stiff.

Butter individual timbale moulds and fill one-fourth full of white sauce, to which chopped red or green pepper have been added; then fill with chicken mixture.

Set moulds in pan of hot water, cover with buttered paper and bake until firm.

Remove from moulds to hot serving dish, when sauce will run down sides of timbales.

— For the white sauce melt three tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and season with one-fourth teaspoon salt and a few grains pepper.

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Chicken and Mushroom Timbales

Garnish bottom of buttered timbale moulds with thin slices of truffle, cut in fancy shapes. Line moulds with Chicken Forcemeat II (see The Boston Cooking-School Cook Book, recipe below). Fill centres with creamed mushrooms and cover with forcemeat. Set in pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish, pour around one cup cream sauce, to which has been added one tablespoon Madeira wine, and garnish with sprigs of parsley.

— Chicken Forcemeat II (from Boston Cooking-School Cook Book.)

• 1/2 breast raw chicken
• white 1 egg
• salt
• pepper
• slight grating nutmeg
• heavy cream

Chop chicken finely, or force through a meat chopper.

Pound in mortar, add gradually white of egg, and work until smooth.

Add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water.

Add seasonings, and rub through sieve.

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Chicken and Liver Timbales

• 1 cup chopped cooked chicken
• 1/2 cup chopped cooked chicken livers
• Yolks 3 eggs
• 3 tablespoons white wine
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/2 cup heavy cream
• Whites 3 eggs

Mix chicken and livers and pound in a mortar, adding gradually yolks of eggs slightly beaten, and white wine. When thoroughly blended, add seasonings, heavy cream, beaten until stiff, and whites of eggs, beaten until stiff. Turn into buttered timbale moulds, set in pan of hot water, cover with buttered paper and bake until firm.

Remove from moulds and arrange around Creamed Mushrooms to which has been added one tablespoon Sherry wine.

— Creamed Mushrooms (repeat from separate SaltOfAmerica.com article "Arti-chokes to Arti-shrooms . . . Artistic Vegetable Recipes Part 1, A to M, Fannie Farmer . . .")

• 1 pound mushrooms
• 5 tablespoons butter
• 1/2 teaspoon salt
• Few grains pepper
• 1 1/2 tablespoons flour
• 1/2 cup thin cream

Clean mushrooms, remove caps, and cut both stems and caps in thin slices.

Melt butter, add sliced mushrooms and cook three minutes. Sprinkle with salt and pepper, dredge with flour and pour over cream. Cook five minutes, stirring constantly.

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Chicken Mousse

• 1 cup hot chicken stock
• Yolks 3 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 tablespoon granulated gelatine
• 1 tablespoon cold water
• 1/2 cup cold cooked chicken (white meat)
• 1/2 cup blanched almonds
• 1 cup heavy cream
• Few grains cayenne

Beat egg yolks slightly, add salt and paprika, and pour over, gradually, chicken stock.

Cook over hot water until mixture thickens, add gelatine soaked in cold water and, when dissolved, strain and add to chicken and almonds, finely chopped, pounded, and forced through a sieve.

Season highly with salt and cayenne. Put in ice water and stir until mixture thickens, then fold in cream, beaten until stiff. Turn into mould and chill. Remove from mould and garnish with Sauterne Jelly.

— Sauterne Jelly (from Boston Cooking-School Cook Book.)

Soak two tablespoon granulated gelatine in one-half cup cold water, and dissolve in one and one-half cups boiling water. Add one and one-half cups Sauterne, three tablespoons lemon juice, and one cup sugar. Color with leaf green, strain into a shallow pan, chill, and cut in inch cubes.

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Éclairs of Chicken Mayonnaise

• 1/4 cup butter
• 1/2 cup boiling water
• 1/2 cup flour
• 2 eggs
• 1 cup cold cooked chicken, cut in small cubes
• 1/3 cup Mayonnaise Dressing

Put butter and water in saucepan and place on range; when boiling point is reached, add flour (all at once) and stir until mixture is well blended and leaves sides of pan.

Remove from fire and add eggs, one at a time, beating vigorously between the additions.

Shape on a buttered sheet, three and one-half inches long by one and one-half inches wide, and bake in a moderate oven twenty-five minutes.

Cool, split and fill with chicken mixed with mayonnaise.

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EDITOR’S NOTE: The following Boned Turkey recipe was placed in this article because it was too chicken to join the beef recipes.

Boned Turkey

Singe, remove pinfeathers, head, neck, tendons, feet and legs to second joint and cut off wings close to body of a small, plump turkey; then bone (for directions see method below from "The Boston Cooking-School Cook Book").

Remove and set aside dark meat, cut breast in slices and arrange in a layer of uniform thickness over body skin.

Turn in small pieces of leg and wing skin remaining. Spread with forcemeat, draw body skin over forcemeat and sew into shape. If turkey is allowed to stand before being spread with forcemeat, it must be covered with a double thickness of cheese-cloth, wrung out of cold water.

Tie in a double thickness of cheese-cloth. Put bones and dark meat in kettle, pour over two quarts water, bring to the boiling point and steam prepared turkey (over stock thus made) until tender; the time required being about two hours.

Remove, drain thoroughly and let stand fifteen minutes.

Take off cloth and sew securely and tightly in cheese-cloth wrung out of cold water.

Put between two boards, place a weight on top and let stand in a cold place.

Take from cheesecloth and pour over the following sauce:

— (begin sauce recipe)

Melt one tablespoon butter, add one and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup chicken stock.

Bring to the boiling point and add:
• one-half teaspoon salt,
• one-eighth teaspoon pepper,
• one-half teaspoon lemon juice,
• one egg yolk, slightly beaten and diluted with one tablespoon cream and
• one teaspoon granulated gelatine, dissolved in one tablespoon hot water.

Let stand until mixture begins to thicken, before pouring over turkey. Garnish with truffles, cut in fancy shapes, and brush over with melted aspic jelly.

— (end sauce recipe)

Place on serving dish, surround with crisp, small lettuce leaves and cubes of aspic jelly, garnished with parsley and pimiento butter, forced through a pastry bag and tube.

Forcemeat. — Force one and one-half pounds, each, raw lean veal and meat cut from fresh fat pork chops through a meat chopper; then force through a purée strainer.

Cook until reduced one-half:
• one-half cup Sherry wine with four shallots, peeled and cut in pieces,
• four sprigs parsley and
• one-fourth teaspoon dried tarragon leaves.

Strain through cheese-cloth and add to meat; then add:
• yolks two eggs, slightly beaten,
• one cup smoked tongue, cut in one-half-inch cubes,
• one-half cup blanched pistachio nuts, cut in pieces,
• four truffles, cut in pieces,
• one tablespoon truffle liquor and
• one cup one-half-inch cubes larding pork, parboiled two minutes, drained and thoroughly chilled.

Season with:
• one tablespoon salt, one-eighth teaspoon cayenne,
• one-half teaspoon grated nutmeg,
• one-half teaspoon allspice and
• two teaspoons rum.

— How to Bone a Bird (from Boston Cooking-School Cook Book.)

In buying birds for boning, select those which have been fresh killed, dry picked, and not drawn. Singe, remove pinfeathers, head, and feet, and cut off wings close to body. Lay bird on a board, breast down.

Begin at neck and with sharp knife cut through the skin the entire length of body. Scrape the flesh from backbone until end of one shoulder-blade is found; scrape flesh from shoulder-blade and continue around wing-joint, cutting through tendinous portions which are encountered; then bone other side.

Scrape skin from backbone the entire length of body, working across the ribs. Free wishbone an collar-bones, at same time removing crop and windpipe; continue down breastbone, particular care being taken not to break the skin as it lies very near bone, or to cut the delicate membranes which enclose entrails.

Scrape flesh from second joints and drumsticks, laying it back and drawing off as a glove may be drawn from the hand.

Withdraw carcass and put flesh back in its original shape. In large birds where wings are boned, scrape flesh to middle joint, where bone should be broken, leaving bone at tip end to assist in preserving shape.