Home-made Sausages
Courtesy of Helen <helen@hippo.prestel.co.uk>

8 ounces pork -- minced
8 ounces veal -- minced
2 ounces streaky bacon -- minced
2 ounces suet -- shredded
4 ounces fresh white breadcrumbs
2 tablespoons fresh parsley -- chopped
2 teaspoons fresh sage -- chopped
pinch ground nutmeg
grated rind of one lemon
salt and pepper -- to taste
oil for frying

Mix together the pork, veal, bacon, suet, and breadcrumbs. Season and mix in parsley, nutmeg, sage and lemon rind.

With floured hands, shape into sausage shapes or patties.

Shallow fry until golden brown.

NOTES : It is not necessary to encase the mixture in skins. The meat can be minced coursely or finely, according to preference.

Baked Country Chicken
Courtesy of Iara <IL918@aol.com>
Serve 4

4 chicken breast halves -- boned
6 tablespoons butter
4 tablespoons flour
1 cup light cream
1 cup chicken stock
salt and pepper -- to taste
1/2 cup parmesan cheese -- freshly grated
1/2 teaspoon rosemary
1/2 teaspoon dried basil
1/4 pound mushrooms -- sliced
1/2 cup toasted almonds -- chopped
1 avocado

Preheat oven to 350F. In skillet, poach the chicken breasts until tender. Set aside.
Melt 4 tablespoons of butter in skillet. Stir in flour and cook for 3 minutes. Slowly add cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan cheese and herbs. Set aside. Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2 quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice 1 or 2 avocados lengthwise. Place over casserole before serving.

Calcutta Chicken
Courtesy of Iara <IL918@aol.com>

2 1/2 lb chicken
salt -- to taste
1 ounce bacon -- diced
OR diced salt pork
1 tablespoon butter
1 tablespoon vegetable oil
2 medium onions -- chopped
1 1/2 tablespoons curry powder
1/8 teaspoon cayenne
3/4 cup chicken broth

Cut up the chicken into 8 parts (2 legs, 2 thighs, 2 wings with some breast meat, 2 breast pieces). Place the back, neck, and gizzard in a saucepan, cover with water, and simmer
about 40 minutes to make broth. Strain, and season to taste with salt. Fry bacon or salt pork slowly in a large heavy skillet until brown and crisp. Remove and drain on paper towels.
Remove all but 1 teaspoon bacon fat and heat it along with the butter and oil. Add the chicken parts and saute them over high heat, turning, until all sides are brown-about 5 minutes. Add the onions and stir them around with the chicken for 2-3 minutes, then
sprinkle curry powder, cayenne, and salt over and mix well. Remove breast and wing pieces and keep them warm. Pour chickenbroth over dark meat, bring to a boil, cover, lower heat, and simmer 20 minutes. Now add the breasts and simmer another 10 minutes.

Chicken Breast in Champagne
Courtesy of Iara <IL918@aol.com>
Serves 2

1 carrot -- finely chopped
1 small onion -- finely chopped
3 large mushrooms -- finely chopped
2 tablespoons butter
1 cup champagne -- or dry white wine
2 chicken breasts, halved, boned, skinned
salt and pepper -- to taste
SAUCE:
1/2 cup heavy cream
1/4 cup champagne -- or white wine
salt and pepper -- to taste
parsley -- finely chopped

In a heatproof casserole, make a bed of carrot, onion, and mushrooms. Add butter cut into thin slices and add champagne or wine. Place chicken breasts on top of the mixture. Sprinkle the chicken with salt and pepper, cover the casserole, and bake chicken in a moderate oven (325F) basting it frequently with the liquid from the casserole for 50-60 minutes or until it is tender. Remove chicken to a platter and keep warm. Cook sauce uncovered over moderate heat until it is reduced by half. Stir in heavy cream and champagne or wine and pour sauce through a sieve. Season with salt and pepper and a little finely chopped parsley. Pour sauce over the chicken breasts and garnish the platter with braised celery and sautéed pimentos.

Simplest Roast Chicken
Courtesy of Iara <IL918@aol.com>
 
6 pounds chicken,wing tips removed
1 lemon -- halved
4 whole garlic cloves
4 tablespoons unsalted butter -- (optional)
Kosher salt to taste
Freshly ground black pepper to taste
1 cup homemade or canned chicken broth -- water,
fruit juice or wine, for deglazing

Place oven rack on second level from bottom. Heat oven to 450 degrees. Remove the fat from the tail and crop end of the chicken. Discard the neck and giblets or freeze formaking chicken stock later. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic and butter, if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12-by-8-by-1 1/2-inch roasting pan, breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10minutes, move the chicken with a wooden spatula to keep it from sticking.
Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan. Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.