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This section contains a selection of traditional recipes for chicken. All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville |
Chicken a la Terrapin.
Three pints of cold boiled chicken, 3 hard-boiled eggs, 3 heaping tablespoons of flour that has been browned, ½ pint of chicken stock, 1 pint of rich milk, 1 wine glass Madeira wine, 1 even teaspoon of salt, 1 cup of butter, a dash of cayenne pepper, ½ teaspoon sauce. Mince the chicken fine, rub eggs through a sieve, melt butter in a saucepan, then add flour, stock and milk (the latter must be scalded), then the chicken in which all the seasoning has been well mixed, with the eggs. Cook slowly half an hour on the back of range. When ready to serve add the wine. Serve on toast.
Source: The Kentucky Receipt Book, 1903
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