By Leslie Sellers (Auth.)
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Additional resources for Cooking with Love
R u b them with a halved orange so that the juice oozes out over them, and sprinkle them with salt and black pepper. Next arrange the two pieces so that they form an arch, and hold them that way with a couple of skewers. Set them aside and make a stuffing—one of the two that follow: Stuffing 1 4 heaped tablespoonfuls white breadcrumbs 2 heaped tablespoonfuls chopped herbs 2 heaped tablespoonfuls onion 2 oz butter grated rind and juice of 1 large orange 1 egg Choice 1 Mix in a bowl four heaped tablespoonfuls of fresh white breadcrumbs; two heaped tablespoonfuls of chopped herbs (say parsley, thyme, chives, and marj o r a m ) ; and plenty of salt and pepper.
Pack the centre of the meat tightly with stuffing, brush with melted butter, and roast at regulo 6 (400°F), allowing half an hour to the pound. Decorate it with tiny pieces of orange and watercress, and on each bone put a cutlet frill so that your family or guests can enjoy eating with their fingers. It tastes as good as it looks. 50 COOKING WITH LOVE Frikadeller 1 large old hen 2 tablespoonfuls white breadcrumbs milk 1J cupfuls of double cream 3 eggs salt white pepper 1 chicken stock cube 1 teaspoonful lemon juice Serves 4-6 people The moans about broiler chickens are endless and mostly justified: hence the fact that most chicken recipes these days call for red wine and suchlike to provide a flavour that no longer exists.
Next strain your stock from the carcase, add a chicken stock cube, and reduce rapidly till there's little over a half-pint. Carefully put in the chicken balls and simmer for fifteen minutes. While this is happening beat two egg yolks and a teaspoonful of lemon juice into a teacupful of cream —top of Jersey milk is fine, but double cream is even better, as we're being extravagant. Remove the chicken balls from the stock, keep them POSH THINGS 51 hot, and thicken the stock with the egg-cream mixture.
Cooking with Love by Leslie Sellers (Auth.)