Ingredients
- 1/2 cup mayo
- 1/4 cup parmesan cheese
- 4 boneless, skinless chicken breast
- 4 teaspoons breadcrumbs
Directions
- Preheat oven to 425 degrees.
- Mix 1/2 cup mayo with 1/4 cup parmesan cheese to make spread.
- Put an even coat of the spread on all pieces of chicken.
- Sprinkle 4 teaspoons evenly across all chicken.
- Place in oven on baking sheet at 425 degrees for 20 minutes or until cooked thoroughly.
Ingredients
- Cold Fowl
- 1/2 pound Ham
- 1/2 pound tongue
- 2 tablespoons parsley
Directions
- Prepare Fowl by making clean and precise cuts with a short knife on the breast.
- Place well cut slices of breast in desired arrangement on the center of the dish.
- Place a layer of ham and tongue in alternating pieces around the edge of the dish.
- Garnish dish with desired amount of parsley.
Ingredients
- 1 cup salt
- 1 quart cream
- 1 quart milk
- 4 eggs
- 1 onion
- 1/2 tablespoon parsley
- 3 tablespoons flour
- 1/4 pound clarified butter
- 1 cup bread crumbs
Directions
- Boil the fish being used with salt and seperate from bone.
- Boil 1 quart of cream and 1 cup o milk with 4 egg yolks beaten in seprate from fish.
- Add 1 diced onion and 1/2 tablespoon parsley.
- Once boiled, strain the cream, return to heat, and when boiling add 3 tablespoons flour.
- Once smooth add 1/4 pounds of clarified butter (a little more if not made with cream).
- Butter a deep dish and place a layer of fish, then sauce; repeat unil dish is full leaving the top layer as the sauce.
- Cover with bread crumbs and bake for 30minutes.
Ingredients
- 3 pints oysters
- 1 pint rich crème
- 1 teaspoon flour
- 1 tablespoon butter
Directions
- Strain 3 pints of oysters through a cullender.
- Put 1 pint of rich crème into a sauce pan.
- Mix in 1 tablespoon butter and 1 teaspoon flour together separately.
- Put crème over low flame and when it begins to heat mix in the flour and butter slowly.
- Let simmer for a few minutes (2-5).
- Add oysters and cook and cook for 10 minutes.
- Serve dish hot to table.
Ingredients
- Four eggs
- Three cups brown sugar
- One nutmeg, grated
- One Tbsp. butter
- One Tsp. yeast powder
- flour for rolling
Directions
- Combine ingredients and mix until fully incorporated
- Roll out dough
- Cut out rounds with a biscuit cutter and cut out center with an apple corer
- Twist to create shape
- Deep fry in lard
Ingredients
- Four ripe oranges
- One lb. powdered sugar
- One lb. unsalted butter
- 14 oz. flour, sifted
- Ten eggs
Directions
- Roll the oranges under your hand until soft
- Zest the oranges
- Cut the oranges and juice through a strainer
- Mix the sugar and orange juice
- Add butter to sugar mixture and and stir until light
- Beat the eggs
- Add the eggs and flour a little at a time to the butter sugar mixture
- Beat together
- Butter a large shallow pan and put in mixture
- Bake at 400 F until cooked through
Ingredients
- One quart blackberries
- Pie pastry dough for shell and cover
- 2/3 cup brown sugar
- 1/3 cup water
- One Tsp. flour
- 1/4 Tsp. salt
- Half a nutmeg, grated
Directions
- Pick the berries clean and rinse in cold water
- Butter pie dish and line with shell
- Put in blackberries 1/2" deep and add water
- Add brown sugar, salt, flour, and nutmeg evenly around blackberries
- Cover with pie pastry and press edges of cover and shell together
- Trim edges neatly and cut a slit in the cover
- Bake at 425 F for 45 minutes
Ingredients 