For the appetizer — Undead Chicken and Rice Croquettes (Serves 8)
These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.
- ¼ lb (113 g) of rice
- 1 quart (1.13 ltr) of stock or broth
- 3 oz (85 g) of butter
- minced chicken (see recipe below)
- egg (lightly beaten)
- bread crumbs
Method: Put the rice into the above proportion of cold stock or broth, and let it boil very gently for 30 minutes; then add the butter, and simmer it till quite dry and soft. When cold, make it into balls, hollow out the inside, and fill with minced chicken made by the recipe below. The mince should be rather thick. Cover over with rice, dip the balls into egg, sprinkle them with bread crumbs, and fry a nice brown. Dish them and garnish with fresh parsley. White sauce, or a little cream, may be stirred into the rice before it cools.
Undead Minced Chicken (Stuffing for the Croquettes above)
- 1 cold roast chicken
- 2 hard-boiled eggs
- salt, cayenne, and pounded mace
- 1 onion
- 1 faggot of savory herbs
- 6 tablespoons of cream
- 1 oz (28 g) of butter
- two teaspoons of all-purpose flour
- ½ teaspoon of finely minced lemon peel
- 1 tablespoon of lemon juice
Method: Cut out from the fowl all the white meat, and mince it finely without any skin or bone. Place the bones, skin, and trimmings into a stewpan with an onion, a bunch of savory herbs, a blade of mace, and approximately a pint of water. Simmer for an hour, then strain the liquor. Chop the eggs small; mix them with the minced chicken; add salt, cayenne, and pounded mace. Bring mixture, stock and remaining ingredients to a gentle boil and simmer until quite thick.
This recipe is in the public domain and may be used freely.
