EDITH ADAMS’ COOKING UNDER PRESSURE 15

FRICASSEE OF CHICKEN

4 tablespoons “Salad oil or shortening
1 onion, sliced

4%4 pound chicken, cut in serving pieces
2 teaspoons salt
14 cup water

Heat oil in cooker. Brown onion. Brown
chicken in hot oil. Season with salt. Add
water and cook at 15 pounds pressure for
30 to 45 minutes, depending on the age
of the chicken...

SAUCE FOR FRICASSEE CHICKEN

2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup light cream or top milk
1 tablespoon chopped chives
14 teaspoon salt
Yolk of 1 egg

Melt butter and add flour. Blend well and
add cream and stock slowly, stirring con-
stantly. Add chives and bring to a boil.
Beat egg yolk and lemon juice together
and add to sauce. Simmer until very thick.
Pour over chicken and serve with rice or
dumplings.

CHICKEN GALANTINE

3 strips fat bacon
2 tablespoons butter
1 bunch green onion, stems too, or 1
onion, finely minced
1 can button mushrooms
tablespoons parsley, minced
tablespoon thyme
tablespoon salt
clove garlic, minced
fowl or chicken, 4 to 5 pounds
tablespoon gelatine soaked in 2
tablespoons cold water
1% tablespoons lemon juice
2 cups strained broth or cooking
liquid

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Heat bacon and butter in cooker and
add chicken. Cook until browned. Add all
remaining ingredients (except gelatine) and
2% cups water. Cook at 15 pounds pressure
for 30 minutes (a little longer for fowl).
Soften gelatine in 2 tablespoons cold water
and dissolve in hot broth. Cut up the
chicken and the mushrooms. Add them to
the gelatine broth. Pour into a greased
mold and set in the refrigerator. Use extra
broth (if any) for soup.

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CHICKEN SPANISH

3% to 4-pound chicken
Flour seasoned with salt and pepper
4 tablespoons salad oil
4 canned pimientoes
1 large onion, chopped
1 clove garlic, chopped
1 bayleaf
1 stalk celery, chopped
% cup sliced stuffed olives
1 cup mushrooms
Salt, pepper and paprika

1% cup water ;

Cut chicken into serving pieces. Dredge
chicken in seasoned flour. Heat oil in
cooker. Brown chicken. In the meantime,
strain pimientoes through a sieve and com-
bine with onion, garlic, bayleaf, celery,
mushrooms, seasonings and water. Pour
over browned chicken. Cook at 15 pounds
pressure for 30 to 45 minutes depending on
the age of the chicken. Add olives just
before serving chicken.

SAVORY CHICKEN

2% pound chicken, cut in serving pieces
% cup salt pork fat
Salt and pepper
1 tablespoon onion, minced
Medium carrot, chopped
1ly% cups tomatoes, strained or tomato
juice
1 cup water
1 cup canned button mushrooms
6 stuffed olives, sliced

Heat cooker and add salt pork. Brown
chicken well. Add onions and saute. Add
other ingredients except mushrooms and
olives. Cook at 15 pounds pressure for 15
minutes. Reduce pressure quickly. Arrange
chicken on platter. Strain sauce and add
mushrooms and olives and reheat in open
cooker. Pour over chicken and serve with
steamed rice.

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