Ingredients 2 pounds of chicken breast 1-8oz package of cream cheese 1-8oz package of croissants dough or puff pastry 2 large jalapeno peppers 1/4 of a sweet onion 1/2 cup mushrooms 1 tbsp beef tallow Salt, pepper, and garlic powder to taste Mix Thoroughly
Directions Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool. chop jalapeno peppers, onion, and mushrooms finely Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent. Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder. Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan Place on middle rack of an oven preheated to 375 degrees. Bake until golden brown and allow to cool.
Ingredients
2 pounds of chicken breast
1-8oz package of cream cheese
1-8oz package of croissants dough or puff pastry
2 large jalapeno peppers
1/4 of a sweet onion
1/2 cup mushrooms
1 tbsp beef tallow
Salt, pepper, and garlic powder to taste
Mix Thoroughly
Directions
Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool.
chop jalapeno peppers, onion, and mushrooms finely
Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent.
Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder. Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan Place on middle rack of an oven preheated to 375 degrees. Bake until golden brown and allow to cool.
Ingredients Eight pounds of Salmon Lobster or parsley sauce Directions Place salmon in a cloth Cook in boiling water for 1 hour Drain water and allow salmon to cool Plate with lobster or parsley sauce
Ingredients
Eight pounds of Salmon
Lobster or parsley sauce
Directions
Place salmon in a cloth
Cook in boiling water for 1 hour
Drain water and allow salmon to cool
Plate with lobster or parsley sauce
Ingredients One pound veal cutlet Three slices of ham Two tablespoons of lard Three sliced onions Two carrots Two parsnips One head of celery A few cloves One cup of mushrooms One pint of beef broth (optional) Directions Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently Before browning, add onions carrots, parsnips, celery and cloves Let them cook slowly until lightly browned Add one pint of beef broth or water, let this cook for an hour Add one cup of mushrooms Skim and strain
Ingredients
One pound veal cutlet
Three slices of ham
Two tablespoons of lard
Three sliced onions
Two carrots
Two parsnips
One head of celery
A few cloves
One cup of mushrooms
One pint of beef broth (optional)
Directions
Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
Before browning, add onions carrots, parsnips, celery and cloves
Let them cook slowly until lightly browned
Add one pint of beef broth or water, let this cook for an hour
Add one cup of mushrooms
Skim and strain
Ingredients One or two rabbits Butter Cold water Four or five onions, cut small One head of celery, cut small One cup of peas green or dry Salt and pepper to taste Directions Cut one or two rabbits into joints lay them for an hour in cold water Dry and fry them in butter until they are half done Place meat in a saucepan with onions and celery Add to these three parts cold water and a one cup of peas Salt and pepper to taste Serve
Ingredients
One or two rabbits
Butter
Cold water
Four or five onions, cut small
One head of celery, cut small
One cup of peas green or dry
Salt and pepper to taste
Directions
Cut one or two rabbits into joints
lay them for an hour in cold water
Dry and fry them in butter until they are half done
Place meat in a saucepan with onions and celery
Add to these three parts cold water and a one cup of peas
Salt and pepper to taste
Serve
Ingredients Two ox-tails Three Carrots Three turnips Three Onions Two heads of celery Four cloves One blade of mace Small lump of sugar Red Pepper to taste Directions Cut joint of two ox-tails with meat-saw Steep them in boiling water for two hours in stock-pot Place ox-tails in a stew pan with vegetables cut to olive size, four cloves, and one blade of mace Boil over a slow fire until ox tail joints are tender Remove ox-tails, cool them, and clarify the broth Strain into a soup pot Place all ingredients into soup pot with a little bit of the broth, boil for 30 minutes Add sugar and red pepper Serve
Ingredients
Two ox-tails
Three Carrots
Three turnips
Three Onions
Two heads of celery
Four cloves
One blade of mace
Small lump of sugar
Red Pepper to taste
Directions
Cut joint of two ox-tails with meat-saw
Steep them in boiling water for two hours in stock-pot
Place ox-tails in a stew pan with vegetables cut to olive size, four cloves, and one blade of mace
Boil over a slow fire until ox tail joints are tender
Remove ox-tails, cool them, and clarify the broth
Strain into a soup pot
Place all ingredients into soup pot with a little bit of the broth, boil for 30 minutes
Add sugar and red pepper
Serve
Ingredients Five pounds of leg or shin of beef One gallon of water One teaspoon of salt Two heads of celery Five carrots Three onions Four turnips Two tomatoes A bunch of sweet herbs Directions Cut meat in two or three pieces and place in a gallon of cold water Salt well while bringing to a boil, skim as soup heats. Boil slowly with a regular heat for about 4 hours Add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied in muslin Add turnips 30 minutes before serving If any portion of the meat is required for the table, remove from the soup 2 hours before serving. Strain soup through a hair sieve before serving.
Ingredients
Five pounds of leg or shin of beef
One gallon of water
One teaspoon of salt
Two heads of celery
Five carrots
Three onions
Four turnips
Two tomatoes
A bunch of sweet herbs
Directions
Cut meat in two or three pieces and place in a gallon of cold water
Salt well while bringing to a boil, skim as soup heats.
Boil slowly with a regular heat for about 4 hours
Add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied in muslin
Add turnips 30 minutes before serving
If any portion of the meat is required for the table, remove from the soup 2 hours before serving.
Strain soup through a hair sieve before serving.
Ingredients Chicken Salt Pepper Sweet oil Directions Wash chicken thoroughly. Dry carefully the chicken with a cloth. Salt and pepper the chicken 2 or 3 hours before cooking and put in refrigerator. Add sweet oil on the chicken before broiling it over a slow fire. Occasionally baste chicken with water while broiling.
Ingredients
Chicken
Salt
Pepper
Sweet oil
Directions
Wash chicken thoroughly.
Dry carefully the chicken with a cloth.
Salt and pepper the chicken 2 or 3 hours before cooking and put in refrigerator.
Add sweet oil on the chicken before broiling it over a slow fire.
Occasionally baste chicken with water while broiling.
Ingredients One pound of rice Roast chicken Slice of ham Tablespoon of lard One or two spoonfuls of cooked tomatoes Optional: oysters, shrimp, turkey, or sausageWash and soak pound of rice. Cut up cold roast chicken and the slice of ham. Add the chicken and ham into a pot, along with the spoonful of lard to fry. Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well. Cover pot and let cook slowly until rice is almost dry. Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.
Ingredients
One pound of rice
Roast chicken
Slice of ham
Tablespoon of lard
One or two spoonfuls of cooked tomatoes
Optional: oysters, shrimp, turkey, or sausage
Directions
Wash and soak pound of rice.
Cut up cold roast chicken and the slice of ham.
Add the chicken and ham into a pot, along with the spoonful of lard to fry. Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well.
Cover pot and let cook slowly until rice is almost dry.
Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.
Ingredients Terrapin (as many as needed) Pint of meat and liquor Half pound of butter A pinch of dry mustard Wineglass of sherry or maderia Salt Optional: About a cup of creamPut them in a tub of cold water for about a hour. Throw them into a tub of boiling water until dead. Wipe thoroughly until black skin/dirt is removed. Return them back into boiling water until soft enough to remove shell and claws easily. Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin. In another bowl pick the meat off the terrapin, leaving the small bones. Add liquor until mixture amounts to a pint. Add a half pound of butter. Sprinkle a pinch of dry mustard. Add a wineglass of sherry or madeira. Add salt to taste. Heat when ready to serve, using hot plates. Optional: Add about a cup of cream.
Ingredients
Terrapin (as many as needed)
Pint of meat and liquor
Half pound of butter
A pinch of dry mustard
Wineglass of sherry or maderia
Salt
Optional: About a cup of cream
Directions
Put them in a tub of cold water for about a hour.
Throw them into a tub of boiling water until dead.
Wipe thoroughly until black skin/dirt is removed.
Return them back into boiling water until soft enough to remove shell and claws easily.
Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin.
In another bowl pick the meat off the terrapin, leaving the small bones.
Add liquor until mixture amounts to a pint.
Add a half pound of butter.
Sprinkle a pinch of dry mustard.
Add a wineglass of sherry or madeira.
Add salt to taste.
Heat when ready to serve, using hot plates.
Optional: Add about a cup of cream.
