Welcome friends welcome back to the kitchen, welcome back to Sunday morning and the ‘Old Cookbook Show. Today we’re going to do another recipe out of this old cookbook; it’s called the ‘Picayunes Creole Cookbook’, it was published in 1910 by the Daily Picayune in New Orleans and it has a lot of really interesting old recipes in it. It’s written in a tone that in 1910 they want to bring back forgotten historic Creole recipes. They already see that their Creole identity is being eroded by the larger or greater American identity. If you like old recipes and old cookbooks – tasting history and cooking from 100 years ago or more; keep coming back to Glen And Friends Cooking where we’re tasting history every week.
Chicken à la Reine / Poulet à la Reine.
2 Chickens of 1 Year Old.
¼ Pound of Nice Bacon.
1 Carrot, cut fine.
1 Onion, cut fine
1 Quart of Broth or Water.
1 Herb Bouquet.
Clean the chickens and truss as for roasting. Then dredge inside and out with salt and pepper.
Cut the bacon into very thin strips, about the width of a match, and cover the bottom of the stewpan. Lay over this the carrots and onions, sliced fine, and put another layer of salt meat in delicate strips. Put the chickens in this and cover well and set inside of a hot oven (450ºF).
After twenty minutes add the boiling broth or water and the bunch of sweet herbs.
Let the chickens cook for two hours, turning them at the end of one hour and basting occasionally. Put the chicken in a hot dish, boil the gravy down to a half quart, skim off all the grease and pass through a sieve and pour over the chickens and serve.
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