Poultry – Vintage Recipe Cards (2024)

6 servings

You will need
5 oz. butter
6 chicken breasts, boned (each 4 oz.)
6 chicken fillets
6 chicken legs without meat, boiled
¾ cup flour
2 egg, mixed with little milk
little bread crumbs
6 white bread slices, crusts trimmed
vegetable oil for frying
salt
pepper

Garnish:
8 tablespoons canned green peas
2 medium carrots, sliced and glazed*
6 small tomatoes
6 lemon slices
pickled cucumber
little watercress

*Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)

Divide the butter into 4, and shape each into a thick stick. Let cool and harden.

Remove the ligaments from the chicken breasts and pound flat with the back of a knife. Season with salt and pepper. Also salt and pepper the chicken filets. Wrap the butter stick in the fillet, and then in the flattened breast. Shape each with chicken legs inserted.

Dredge with flour, beaten egg and bread crumbs. Repeat twice.

Deep-fry the bread slices in hot oil 300°F. until crisp. Then brown chicken cutlet.

Place chicken on fried bread slices and garnish with boiled green peas, glazed carrots, tomatoes, lemon slices, pickled cucumber and watercress.

Before eating, remove the bread slices from the chicken. Cut the chicken to spurt the melted butter, which is used as sauce.

©️Shufunotomo Co., Ltd., Japan 1973

ingredients:

1 cup chick-peas
1 pound carrots
½ pound turnips
1 small celery root
2 onions
1-2 pound chicken
2 pounds mutton neck, boned breast or shoulder, cut into pieces
4 tomatoes
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
2 cloves
1 pinch saffron
2 cups semolina
3 cups salt water
2 cups zucchini
1 Tablespoon oil
1 handful raisins (optional)
1 teaspoon harissa sauce

instructions:

1. Soak the chick-peas for 24 hours, or use canned chick-peas (garbanzos).
2. Peel, wash, and cut all the vegetables into large pieces. Chop the onions. Peel, seed, and quarter the tomatoes. Cut the chicken into 8 pieces.
3. Place the mutton and chicken pieces in the bottom section of a couscous pot. Add the carrots, turnips, celery root, tomatoes, onions, chick-peas, they, bay leaf, cloves and saffron. Cover with water up to ¾ of the height of the couscous pot. Bring to a boil. Simmer continuously while preparing the semolina.
4. Pour the semolina into a large, deep dish. Sprinkle, little by little, with 1 cup of salt water, mixing well with the hands to separate the grains. When the water has been absorbed, pour the semolina into the top section of the couscous pot. Do not cover. Leave for 30 minutes.
5. Remove the dish of semolina from the pot. Wash the zucchini and cut into small pieces. Add to the broth in the bottom section. Knew the semolina as before, with the second cup of salt water. Leave for 20 minutes.
6. Replace the semolina dish on top of the couscous pot and leave it for another 20 minutes. Remove and mix the semolina again with the third glass of salt water. Let it rest for 10 minutes.
7. Add oil to the semolina and rub the grains between your fingers to grease the grains well. Return to the couscous pot and steam for 10 more minutes.
8. Serve the semolina separately, mixed, if you like, with a handful of raisins that have been soaked for 2 hours. Serve the meat and vegetables in a large, shallow bowl, and the broth in a soup bowl with the chick-peas.
9. Prepare a pungent sauce by mixing the harissa with a ladleful of broth.

A vegetable steamer can be used instead of a couscous pot if the holes are small and if the bottom section is deep.

THIS RECIPE SERVES 10 PEOPLE.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

ingredients:

1 2-pound, 10-ounce duckling
1 Tablespoon butter
8 lean bacon slices
1 cup chicken broth
1 teaspoon thyme
½ a bay leaf
salt and pepper
½ cup green olives

instructions:

1. Clean the duckling. Put aside the liver, heart, and gizzard.
2. Saute the duckling in butter with the bacon in a round or oval casserole until golden brown on all sides.
3. Empty the gizzard. Cut into thin slices. Slice the heart as well. Add both to the casserole, together with chicken broth, thyme, and bay leaf. Add salt and pepper. Cover the casserole and let simmer for 20 minutes.
4. Meanwhile, pit the olives. Mash the liver with a fork. Mix all this in with the duckling and cook for another 15 minutes. Serve with fried bread croutons.

Mashed turnips will enhance this dish.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Courtesy Cambell Soup Company, Fine Arts Meats-Fish-Fowl PAD #26, 1968

Okara is the soy bean residue from making tofu (bean cake). It is usually available at tofu shops. Okara itself is an excellent ingredient used as an extender for making meat loves or hamburger patties. Highly nutritious and uses what might ordinarily be wasted.

2 cups okara (soy bean residue)
⅓ cup boneless chicken meat, chopped
2 dried mushrooms (shiitake, stems removed, soaked in ½ cup warm water for 15 minutes, squeezed dry and chopped
¼ cup fresh string beans, diced
1 medium size carrot, cut short like matchsticks
1 Tablespoon soy sauce (Japanese shoyu)
2 Tablespoons sugar
1 teaspoon salt
dashes MSG (optional)
1 Tablespoon oil for frying
2 green onions, chopped

©️ Shufunotomo Co., Ltd. Japan 1974

Preparation time: 30 min.
Baking time: 20-30 min.
Oven temperature: 350°F

Chicken is still a favorite economy meal. But, what do you do with the livers? Rather than ignoring their delectable potential, freeze the liver from 3 to 4 chickens until you have enough to make this dish.

For 4 servings you will need:
1 cup (about 8 oz.) chicken livers
2 eggs
2 Tbsp. Madeira, sherry or 1 tsp. lemon juice
4 Tbsp. butter or margarine
4 Tbsp. all-purpose flour
½ cup undiluted chicken broth
½ cup milk
1 tsp. dried thyme leaves
¼ tsp. salt
Butter and bread crumbs for baking dishes
Tomato Bearnaise (recipe follows)
Chopped chives
Parsley and tomato wedges for garnish

Tomato Bearnaise: Into blender or food processor with steel blade, place 3 egg yolks, ¼ cup fresh lemon juice, 1 tsp. dried tarragon leaves and 3 Tbsp. tomato paste. Process until blended. While blender or processor is on, slowly add ¾ cup hot melted butter or margarine. The sauceauceauce will be thin while hot, but it will thicken as it cools.

Preparation:

1. Clean chicken livers, removing any fat, tendons, or discolored portions. Place into a blender or food processor with steel blade in place. Process until smooth. Add eggs. Madeira or lemon juice. Set aside.
2. In saucepan, melt butter. Blend in flour. Cook 1 min. Slowly add chicken broth and milk. Cook until very thick and smooth. Add the thyme and salt.
3. Blend sauce into chicken liver mixture. Press mixture through strainer and divide among 4 custard cups that have been buttered and sprinkled with crumbs.
4. Place cups into shallow pan with 1-inch boiling water. Bake at 350°F for 20 to 30 min. or just until a knife inserted in the center of a custard comes out clean.
5. Meanwhile, prepare Tomato Bearnaise.
6. To serve, unfold timbales onto individual serving dishes. Spoon on the sauce and sprinkle with chopped chives. Garnish with parsley and tomato wedges. Serve hot.

MCMLXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

1 roasting chicken
½ pound gammon
1 Spanish onion, quartered
1 bay leaf
Chicken stock
12 button mushrooms, quartered
4 small carrots, thickly sliced
4 tablespoons butter
¼ pint dry white wine
1-2 tablespoons Madeira or brandy
½ ounce powdered gelatine
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)

Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.

Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.

Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.

Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968. Printed and manufactured in Holland

5-pound ready-to-cook stewing chicken, cut up
3 cups water
1 medium-sized onion, sliced
Handful of celery tops
1 tablespoon salt
¼ teaspoon pepper
1 bay leaf
½ cup flour
1 tall can (1⅔ cups) evaporated milk
2 cups cooked, sliced carrots
1 pound cooked small white onions
1 recipe Baking Powder Biscuits, see Index C

Place chicken in large kettle with next 6 ingredients. Cover and bring. toa boil; simmer 1½ to 2 hours or until tender. Remove chicken from broth; cool. Strain the broth; cool. Remove chicken from the bones; leave meat in rather large pieces.

Skim fat from broth; measure ½ cup fat and 2⅓ cups broth. Heat the ½ cup fat in a large saucepan; blend in four. Slowly add and stir in the 2⅓ cups broth and the milk. Cook and stir until sauce thickens. Add chicken, carrots, and onions, and more salt and pepper to taste; reheat. Pour into a 3-quart baking dish. Prepare biscuit dough and cut with a cutter in any desired shape. Arrange the uncooked biscuits on top. Bake in very hot oven, 450°, 20 to 25 minutes, or until biscuits brown. Makes 6 to 8 servings.

NOTE: Remaining broth may be frozen and used later for making soup.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

1 large red apple, cored
Lemon juice
12 thin slices cooked turkey
2 tablespoons turkey broth or water
½ of a 10¾-ounce can (⅔ cup) condensed cream of chicken soup
¼ cup dairy sour cream
3 tablespoons milk
2 teaspoons curry powder
6 slices French bread, toasted

Cut apple into thin wedges; brush with lemon juice. In skillet heat turkey in broth, covered for 4 to 5 minutes; turn slices once. Meanwhile, in saucepan combine soup, sour cream, milk, and curry powder; heat through. Place 2 slices turkey and 3 apple wedges atop each slice of bread; spoon sauce over. Makes 6 servings.

PEACHY-BEEF SANDWICHES

¼ cup low-calorie mayonnaise-type dressing
1 tablespoon chili sauce
1 tablespoon finely chopped dill pickle
4 slices Italian bread
4 teaspoons low-calorie mayonnaise-type dressing
4 lettuce leaves
4 thin slices cooked roast beef
4 juice-packed peach halves

In a small bowl combine the ¼ cup mayonnaise-type dressing, chili sauce, and dill pickle. Cover and refrigerate. Before serving, toast bread and spread one side of each slice with 1 teaspoon mayonnaise-type dressing. Arrange one lettuce leaf, one slice roast beef, and one peach half on each. Drizzle some of the dressing mixture over top of each. Makes 4 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Rice Pilaf (below)
1 small onion, chopped (about ¼ cup)
¼ small green pepper, cut into 1 x ¼-inch pieces
2 tablespoons finely chopped celery
¼ cup margarine or butter
2 cups cut-up cooked chicken or turkey
¼ cup diced cooked ham
1 can (11 ounces) condensed Cheddar cheese soup
¼ cup milk

Prepare Rice Pilaf. Cook and stir onion, green pepper and celery in margarine in 10-inch skillet until celery is crisp-tender, about 4 minutes. Stir in chicken, ham, soup and milk. Heat until chicken is hot. Serve over Rice PIlaf. 6 servings.

Rice Pilaf

1 small onion, chopped (about ¼ cup)
2 tablespoons margarine or butter
2 ⅔ cups boiling water
1 ⅓ cups uncooked regular rice
1 tablespoon instant chicken bouillon
½ teaspoon salt
1 bay leaf
¼ cup raisins

Cook and stir onion in margarine in 2-quart saucepan until tender, about 3 minutes. Stir water, rice, instant bouillon, salt, bay leaf and raisin into onion. Heat to boiling; reduce heat. Cover and simmer 18 minutes.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.