Leftover turkey or chicken hash
Servings: 4
Ingredients:
- 2 tb Butter; melted or chicken -fat (up to 3T)
- 1 Onion; thinly sliced
- 1/2 c Celery; diced
- 2 c Turkey; cooked diced -(up to 3 cups) -----------------------------------SAUCE-----------------------------------
- 2 tb Turkey or chicken fat -(I would use butter)
- 3 tb Flour
- 2 1/2 c -Water
- 1/2 ts Savory
- 1/2 ts Salt
- 1/2 ts Pepper
- 1/4 c Cream --------------------------------HOT BISCUITS--------------------------------
- 2 c Flour; all purpose
- 1 tb Baking powder
- 1 ts Salt
- 3/4 c Cream
- 2 Eggs; beaten
Instructions:
La fricasee fatuguee Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat stirring often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat. Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory salt and pepper to taste. When sauce is smooth and creamy add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes then serve with hot biscuits and pickled beets. Hot Biscuits: Sift together in bowl flour baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at 400F. from Mme. Benoit In days that followed Christmas, every bit of the turkey
was used - the bones for soup, the skin, diced and crisped in the oven til
browned, then served, instead of butter, on toasted homemade bread. So,
when it came time to make hash from all the little bits and pieces, the
children felt that the poor turkey must be tired (fatiguee), hence the
name.
Source: _My Grandmother's Kitchen_ by Mme. Benoit
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Title: Les Petoncles a la Nage (Scallop Soup)
Categories: Seafood, Soups, French can, Armstrong
Servings: 2
1 c White wine;dry
1 c Fish stock
1/4 c Carrots;julienne strips of
1/4 c Turnips;julienne strips of
1/4 c Leeks;julienne strips of
-Salt & white ground pepper
12 Scallops;large fresh
Les Petoncles a la Nage
Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes
a simple soup from scallops and vegetables.
In a medium saucepan, bring wine, fish, stock and vegetables to a boil,
season with salt and pepper to taste. Reduce heat and simmer 5 minutes or
until vegetables are tender-crisp. Place 6 scallops in each of 2 heated
bowls. Divide the very hot stock among the bowls, stir briefly and serve
at once.
SERVES: 2
SOURCE: _A Taste of Quebec_ by Julian Armstrong
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Title: Maple Baked Chicken Breasts
Categories: Poultry, Main dish, French can, Armstrong
Servings: 4
4 Chicken breasts;single
1/4 c Flour;all purpose
-Salt & ground black pepper
2 tb Butter
1/2 c Maple syrup
1 ts Savory,dried
1/2 ts Thyme, dried
1/4 ts Sage, dried
1 Onion; sliced
1/2 c -Water
Poitrine de Poulet au Sirop D'Erable
Chicken and pork are often baked or braised in maple syrup in the Beauce.
This easy recipe for chicken breasts can also be used with a whole cut-up
broiler-fryer chicken. It's from the collection of Jeanne d'Arc Nadeau,
long-time proprietor of Le Danube Bleu reception hall in St. Marie and a
cookbook author.
Dredge chicken pieces in flour seasoned with salt and pepper to taste. In
a heavy, flameproof casserole, heat butter until bubbling and brown chicken
pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and
sage. Arrange onion slices on top of chicken pieces. Pour water into the
bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes
or until tender, basting occasionally with pan juices.
SERVES: 4
SOURCE: _A Taste of Quebec_ by Julian Armstrong
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Title: Maple Syrup Broilers
Categories: French can, Poultry, Benoit
Servings: 1
2 Chicken, broilers:young,
-tender
Flour
-Salt & pepper
4 tb Butter
2 Onions, large;thinly sliced
1 pn Aniseed
1 pn Savory
8 tb Maple syrup; 1 Tbsp per
-piece of chicken
1/2 c Cider or water
Poussins au sirop d'erable (pour la visite)
From Mme Benoit, This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the earthenware dish and I often (not just for company) make this delicious casserole. Quarter 2 very tender young broiler. Roll each piece in flour seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces as they are browned in an attractive ovenproof earthenware casserole. Add 2 large thinly sliced onions to the fat in the fry pan brown and pour on top of the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes uncovered in a 350F oven. Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit
