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Re: [BRHSlist] Dining Car Meals...menus

To: <BRHSlist@yahoogroups.com>
Subject: Re: [BRHSlist] Dining Car Meals...menus
From: "Steven Holding" <s.holding@c...>
Date: Mon, 24 Feb 2003 23:30:37 -0600
References: <20030225023154.40377.qmail@w...>
Tim

How can you tell if the dead chicken was a hen or a rooster
another reason to be a beef or pork person

BDCB
sjh
----- Original Message -----
From: tim fleck <tf5077@y...>
To: <BRHSlist@yahoogroups.com>
Sent: Monday, February 24, 2003 8:31 PM
Subject: Re: [BRHSlist] Dining Car Meals...menus


> 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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