Poultry and game
Chicken Chartreuse.
Ingredients
- chicken
- salt
- pepper
- celery salt
- onion juice
- one-half teaspoon parsley, finely chopped
Method
- Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal. ( Casserole of Rice and Meat. )
- Season chicken with salt, pepper, celery salt, onion juice, and one-half teaspoon finely chopped parsley.
From Casserole of Rice and Meat.
This recipe follows the method of Casserole of Rice and Meat. . Read the method above for any substitutions or additions specific to this recipe.
Method
- Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice, and lemon juice; then add one-fourth cup cracker crumbs, one egg slightly beaten, and enough hot stock or water to moisten.
- Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam forty-five minutes.
- Serve on a platter surrounded with Tomato Sauce. Veal may be used in place of mutton.
Original 1896 Text
chicken salt pepper celery salt onion juice one-half teaspoon parsley, finely chopped Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal. Season chicken with salt, pepper, celery salt, onion juice, and one-half teaspoon finely chopped parsley.