HEY PETE,
HOW ABOUT A RECIPE FROM THE 1947 Q DINING CAR RECIPE
BOOK ?
FRICASSEE OF CHICKEN
INGREDIENTS:
BOILED HEN
CHOPPED PARSLEY
SUPREME SAUCE
SEASONING
PREPARE BOILED HEN,SERVE EQUAL PORTIONS OF WHITE AND
DARK MEAT REMOVING ALL BONES AND SKIN,HAVE CHICKEN IN
GOOD SIZED PIECES AND GOOD AND HOT,SERVE SUPREME SAUCE
OVER THE SAME, WELL SEASONED.GARNISH WITH CHOPPED
PARSLEY.
NOW I SUPPOSE YOU WANT THE RECIPE FOR THE SUPREME
SAUCE ? STAY TUNED NEXT WEEK FOR ANOTHER EPISODE OF AS
THE GUT TURNS.
HA HA !
CHICKEN SUPREME SAUCE
INGREDIENTS:
CHICKEN FAT CHICKEN STOCK
EGG YOLK CREAM
SEASONING FLOUR
STRAIN AND REMOVE FAT FROM TOP OF CHICKEN BROTH,REDUCE
STOCK ONE THIRD,USE FAT FOR ROUX,PLACE FAT ON FIRE IN
SAUCE PAN AND WORK FLOUR INTO FAT,COOKING ABOUT 10
MINUTES;ADD STOCK,AND TO EACH GALLON OF SAUCE,ADD
WHIPPED TOGETHER YOLK OF TWO EGGS AND ONE CUP OF
CREAM,BLEND SLOWLY INTO SAUCE;SEASON TO TASTE.SHOULD
NOT HAVE SAUCE TOO THICK.
THERE YOU GO PETE, TIM FLECK
EGG YOLK
SEASONING
--- PSHedgpeth@a... wrote:
> Yesterday while watching a program on the "Cooking
> Channel" I saw some chef
> preparing some kind of chicken dish in a sort of
> soup or "fricasee" to be
> served over rice (I think).
>
> Anyhow it brought back a long ago trip with my
> grandfather (probably early
> 1940's) from Lincoln, NE to Sheridan WY on Train No.
> 43. My memory is of
> eating some kind of similar chicken, in a liquid or
> semi liquid state as we
> traversed Northwest Nebraska in the vicinity of the
> (former) Belmont
> Tunnel...This would have been for the noon
> meal.....I checked a 1940 Alliance
> Division timetable and that confirmed my memory that
> No. 43 was in that
> vicinity from around 11:30am to 12:00 noon.
>
> I'll never forget that chicken dish because it was
> soooooo good...and I don't
> ever remember having anything like it since.
>
> Here's the question????Anybody have knowledge of or
> access to a dining car
> menu that would have been in effect on that train in
> that year...I'd really
> like to know what it was and maybe get my wife to
> fix it for me...She's
> pretty good at identifying and recreating food items
> from menus and just
> knowing what it was that I ate on that long ago trip
> would be nice for me.
>
> A couple of other things that I recall from that
> trip was that No. 43 had an
> open platform observation car and I was permitted to
> ride said open platform
> for some portion of the trip...Also, and I don't
> remember which way it was,
> going out (westbound) or coming back (eastbound)
> that I was not allowed to go
> on the rear platform while we were going through the
> Belmont Tunnel, sinc the
> engine (steam) would be working and the smoke and
> gas would not be "health"
> for me. I don't know wether westbound or eastbound
> is uphill....
>
> Anyhow...how about you guys with some knowledge of
> or access to information
> re dining cars of the 1940's...how about some help
> with the chicken dish.
>
> Pete
>
>
> [Non-text portions of this message have been
> removed]
>
>
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