Second Hot Meal From Left Over Chicken

Press, Volume C, Issue 29557, 5 July 1961, Page 3

Second Hot Meal From Left Over Chicken

When you look at what is left of a roast chicken and wish it was enough for another meal, it almost certainly is if you turn it into chicken fritters and sene them with delightful pineapple Every shred of meat on the bones and all the seasoning also may be used in the fritters. A little will go a long way.

Chicken Fritters The pineapple candles here were made with half ai packet of commercial seasoning crumbs, but home-made stuffing will do as well. Ingredients: 5 tablespoons sifted flour 1 teaspoon salt Pepper 2 tablespoons melted butter 1 egg yolk 4 cup water 1 egg white Flaked chicken and chopped seasoning. Method: Whisk egg yolk and wider, and beat in five: tablespoons flour, whisking to! a thick cream. Add salt and ( pepper and melted butter, , Whisk egg white very stiff j and fold through. Fold in' chicken and seasoning pieces j Melt and make hot one tablespoon butter and a little lard Fry the fritters until puffed and golden brown on both sides. ★ Pineapple Candles Ingredients: 1 small tin pineapple slices i packet parsley and thyme seasoning loz butter 1 egg A little hot water Yellow cocktail onions Method: Rub butter over a cake tin and arrange drained pineapple slices on it. Melt remaining butter. Mix crumbs with hot water using a little less than instruction. Add egg. melted butter and a little freshly chopped parsley. I£bt| to a paste. Mould into holesi in pineapple and up. candle style. Stick a cocktail onion' in the top of each. Bake! about 20 minutes in a moder-: ate oven until the candle is lightly browned.

Lamb And J Onion Shape Even in winter a meat shape in the refrigerator is an aid to housekeeping. It is a dividend-pay-ing insurance against all > the demands of the week from the unexpected | luncheon guests to the cut lunch for football. This new one is the thing I to choose for winter use. It (yields a delightful meat shape (as well as a quantity of ! delicious stock as a base for • the week's soups. Cocktail /onions give the colour and I make the difference. j Ingredients: j J large leg hogget (knuckle end) 1 tablespoon butter 1 onion 2 bouillon cubes J teaspoon mixed herbs ' Salt and pepper , j cup coloured cocktail 1 onions A little meat of vegetable ' extract Method: Melt butter in a ! saucepan. Add one tablespoon coloured cocktail onions and I the meat, and brown together, i Add one finely-chopped onion ! and two bouillon cubes dissolved in four cups of boiling 1 water. Add a little meat or I vegetable extract, mixed 1 herbs and salt and pepper, i Cover closely and simmer l very gently until the meat ’ is quite tender and falling away from the bone. Lift out and remove bones and any excess fat. Place in a ■basin. running remaining ( cocktail onions down the sides. Place a saucer or small < ' plate on top with weights on top and stand until cold. Chill until required. Remove ' surplus tat from stock when ■ I cold and use as base for soup. ‘ I

Sweetbreads Creamed Turn to sweetbreads when you want a light and delicate meal and cook them with bouillon and cream in the French traditional way, or en casserole with milk and lemon rind for delicacy of flavour. Ingredients: 4 lb sweetbreads 2 bouillon cubes 2 cups water 1 finely chopped onion 2oz butter 3 tablespoons flour 1 egg Pinch grated nutmeg 1 teaspoon lemon juice 1 cup cream Method: Wash the sweetbreads and soak in cold salted water for two or three hours. Drain, cover with cold water and a squeeze of lemon juice and bring to the boil. Simmer five minutes, then drain out into a casserole. Make bouillon cubes up with water and add, together with chopped onion, to the sweetbreads. Cover and cook in a slow oven for 1J hours. Melt butter and blend in flour. Drain liquid from sweetbreads into the roux and stir until smooth and boiling. Stir in one beaten egg with I cup of cream and add a teaspoon of lemon juice, a pinch of nutmeg and additional salt and pepper if necessary. Pour back over the sweetbreads and dust with finely chopped parsley. ★ Sweetbreads Casseroled Method: Prepare sweetbreads as above and place m casserole. Cover with one finely chopped onion, one cup of milk and water and a teaspoon of grated lernpn rind. Cover and cook slowly for 1| hours. Melt one tablespoon butter, blend in .14 tablespoons flour and drain in the sweetbread liquid. Stir until smooth and boiling and season with salt and pepper. Add one tablespoon chopped parsley and pour over the sweetbreads again. '

Macaroni Special Macaroni makes many a delightful savoury dish and for the many people who write in asking for more and more ideas for hot winter luncheon dishes, here is a macaroni special. Ingredients: 6oz macaroni 3 onions 4 stalks celery 3 tablespoons flour 3 tablespoons butter 1 pint milk 1 small tin tomato soup 4 rashers bacon 1 cup grated cheese Salt and pepper 2 teaspoons Worcester sauce Method: Finely chop onions and celery and bring to the boil in about four pints of salted water. When boiling, drop in macaroni and cook until tender—about 10 minutes. Drain through a fine sieve and turn contents into a large ovenware dish. Melt butter and blend in flour. Stir in milk and continue stirring over gentle heat until smooth and boiling. Season with salt and pepper and stir in half a cup of grated cheese, the contents of one small tin of tomato soup and the Worcester sauce. Combine with the macaroni and vegetables and sprinkle with remaining cheese. Cut rind from bacon and cut into narrow strips. Arrange over the cheese and bake about half an hour in a mode r ate oven.