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
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| 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 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.
- Stir in the rice while adding a pint of hot water.
- 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.
- Stir in the rice while adding a pint of hot water.
- 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 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.
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.
