  2 1/2 cupfuls chopped chicken or fowl Onion juice 2 tablespoonfuls lemon juice 1 tablespoonful parsley SAUCE1 pint cream or milk 1/3 cupful fat 1/2 cupful flour 1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper 1 teaspoonful celery salt Chop the chicken very fine; add the seasonings. Make the sauce (see Cream Toast). Add the chicken to the sauce. Cool the mixture. Shape into cones. Cover with dried bread crumbs and egg, and cook in deep fat (see Fried Oysters). Drain on paper. Serve at once with green peas. An egg may be beaten and added to the sauce, before mixing it with the meat. QUESTIONSWhat is the purpose of cooling the chicken mixture before shaping it into croquettes (see Experiment 17)? How many croquettes does this recipe make? How many cupfuls of chopped meat can be obtained from fowl of average weight? What is the average weight of a chicken one year old? How long does it take to cook it? What is the average weight of a spring chicken? What is the present market price of spring chicken? Of fowl? Compare the composition of fowl with that of round steak, using U. S. Department of Agriculture Bulletin No. 28. Also record the percentage of refuse in a fowl when it is purchased. Considering the refuse in fowl, what is the price per pound? Tabulate the percentage composition of fresh and dried peas and beans, and of dried lentils. Which are richer in protein, the fresh or the dried vegetables (see Figure 76)? |
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