by E Mooneyhan
Shuck, leaving tail on shrimp, Remove intestinal vein and split down back. Rinse well in cold water. Flatten shrimp (fantail), season with salt and pepper, roll lightly in flour. Dip in egg wash and roll lightly in cracker crumbs. Fry in hot fat until of golden brown in color. Drain on brown paper or clean towel. Serve 8 shrimp to each order on toast on service plate. Cole slaw molded (2/3 egg cup) on lettuce leaf. Tartar sauce on lettuce leaf. Garnish with 1/8 lemon and sprig of parsley.
CURRY OF SHRIMP WITH RICE, EN CASSEROLE
Preparation of shrimp:
5 pounds shrimp
2 teaspoons Old Bay seasoning
½ teaspoon red pepper
2 bay leaves
2 teaspoons salt
¼ cup vinegar
3 blades celery
Wash shrimp well in cold water and place in pot. Add remaining ingredients and enough water to cover shrimp and bring to boil. Boil eight minutes. Remove from fire, strain, and save liquid. Pour cold water over shrimp. Remove hull from shrimp; open backs with small knife and remove vein. Place washed shrimp back in reserved liquid and place in refrigerator until ready to use.
Curry Sauce:
3 onions, chopped
2 tablespoons curry powder
1 gallon fish stock
1 clove garlic
2 green peppers, chopped
4 ounces butter
1 cup flour
2 apples, unpeeled, cut in small pieces
½ cup cream
Braise onions, peppers, and apples in butter until tender. Then add the garlic and immediately stir in the curry powder, allowing it to cook a few minutes with the vegetables. Sprinkle flour over the vegetables and cook thoroughly for about 10 minutes, then add the boiling stock, stirring with whip to keep lumps from forming. Cook slowly for about one hour then strain. Finish sauce with ½ cup of cream. Sauce should be very smooth and thick enough to adhere to shrimps. Season with salt and white pepper and dot with butter.
Service:
Place a mold of boiled rice in center of shirred egg dish, using coffee cup for mold. Place a layer of shrimp around rice mold. Then pour curry sauce over shrimp. Garnish with a sprig or two of parsley. Serve hot.
TOMATO STUFFED WITH SHRIMP SALAD, HARD COOKED EGG, COLE SLAW
Shrimp salad: this will make several orders
2 cups coarsely chopped, boiled shrimp
1 cup celery
1 tablespoon capers
1 chopped pimento
4 chopped hard cooked eggs
Mayonnaise
Mix shrimp, celery, capers, pimento, and eggs together. Add enough mayonnaise to bind well. Season with salt and pepper to taste.
Select large, firm tomatoes, not too ripe. Scoop out. Fill cavity with shrimp salad, ½ teaspoon of mayonnaise on top of salad. Sprinkle lightly with paprika.
Line cold medium platter with lettuce leaves and place cold stuffed tomato in center of platter. Mold ½ egg cup of cole slaw and turn out on end of platter. Place slice of dill pickle and sprig of parsley on other end of platter. Cut 1 hard boiled egg in quarters and place around base of tomato.
FLORIDA CITRUS TROUT ALMONDINE
Drizzle 2 sheets of foil with vegetable oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more vegetable oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.
ATLANTIC COAST LINE RAILROAD COMPANY
DINING CAR DEPARTMENT
JACKSONVILLE, FLORIDA
December 27, 1962
SPECIAL FLORIDA FRIED SHRIMP PLATTER
From time to time, this item will be on our menus as a specialty.
FLORIDA FRIED SHRIMP (8)
Served on a platter with
Tartar Sauce
Hush Puppies
French Fried Potatoes
Red Cabbage Slaw
“Coast Line Dressing”
Rolls Beverage
(price)
Very special attention must be given to the preparation and service of this specialty and each chef must pride himself on the attractiveness of this item when served. Waiters must also pay special attention to the proper service of this specialty.
Shuck, leaving tail on shrimp, Remove intestinal vein and split down back. Rinse well in cold water. Flatten shrimp (fantail), season with salt and pepper, roll lightly in flour. Dip in egg wash and bread lightly in cracker crumbs. Fry in very hot fat until of golden brown in color. Drain on brown paper or clean towel.
Tartar sauce: Make exactly as shown in recipe on page 155.
Hush puppies: Serve 2 to the order. Order hush puppy mix. These are to be freshly made and molder about the size of an egg.
Red Cabbage Slaw: To be made in kitchen. Shred red cabbage finely. Mix just enough “Coast Line” dressing (shake well) to hold it together. Keep cold.
Service: Place 8 fried fantail shrimp on one end of platter. In center of platter place crisp lettuce leaf and turn out red cabbage slaw, molded in coffee cup, onto lettuce leaf. On other end of platter place 14 pieces of French Fried Potatoes, crisp and well drained. On front side of platter, near cole slaw, place 2 hush puppies, and on opposite side of platter place a tablespoon of tartar sauce on a piece of crisp lettuce. Garnish platter with a sprig of parsley and a lemon wedge.
Hot service plate for service. Rolls on individual tea plate. Guests choice of beverage.
J. B. MASHBURN
Superintendent of Dining Cars
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POULTRY
CHICKEN CASSEROLE WITH NOODLES-6 PORTIONS
Cook one roasting chicken in a small amount of water until the meat drops from the bones. Remove skin and bones and cut the meat into large pieces. Cook one package egg noodles in boiling salted water. Drain well then run cold water over the noodles and drain well. Arrange a layer of chicken and a layer of noodles in a casserole until filled. Cover with fricassee sauce and spread cheesed bread crumbs over the top. Brown in hot oven. See recipes for fricassee sauce (page ) and cheesed bread crumbs (page ).
CHICKEN CREOLE WITH STEAMED RICE-8 SERVINGS
5 pounds chicken
2 teaspoons Old Bay seasoning
½ teaspoon red pepper
2 bay leaves
2 teaspoons salt
¼ cup vinegar
3 blades celery
Wash chicken well in cold water and place in pot. Add remaining ingredients and enough water to cover chicken and bring to boil. Boil until done. Remove from fire, strain, and save liquid. Pour cold water over chicken. Remove chicken from bones and place washed chicken back in reserved liquid and place in refrigerator until ready to use.
For preparation of Sauce Creole:
2 onions, chopped fine
4 blades celery, chopped
¼ cup melted butter
1 cup puree of tomatoes
¼ cup mushrooms
1 teaspoon chopped parsley
1 minced green pepper
1 clove garlic
¼ cup sifted flour
2 cups canned tomatoes
1 bay leaf
Hot cooked rice
Sautee onions, green pepper, celery, and garlic in butter five minutes. Blend in ¼ cup sifted flour and stir well. Add tomatoes, tomato puree, mushrooms, and bay leaf. Season to taste. Cook slowly for 30 minutes. Add chopped parsley.
Service:
Place a mold of boiled rice in center of shirred egg dish, using coffee cup for mold. Place a layer of chicken around rice mold. Then pour sauce over chicken. Garnish with a sprig or two of parsley. Serve hot.
ROAST STUFFED CHICKEN
Clean chicken, wash, peel out breastbone and fill with dressing. Tie, rub with salt, arrange in roasting pan and garnish with slices of onions, carrots, and turnips, a few branches of celery, bay leaves, and whole black pepper. Brush with clean grease and roast in hot oven, basting frequently, until done and of nice golden color.
CHICKEN PIE, EN CASSEROLE-20 PIES
1 pound salt pork
2 cups Pearl onions (canned)
4 cups chicken pie sauce (recipe follows)
5 4-pound roasting chickens
2 cups carrots, boiled
2 cups cooked potato balls
2 cups cooked peas
For each chicken pie cut 4 pieces salt pork into ½ inch squares, sauté until crisp, and place in bottom of chicken pie dish. Place dark and white meat of freshly boiled chickens over salt pork, and cover with one boiled carrot cut crosswise in ½ inch pieces, 4 potato balls which have been cooked in salted water and well drained, 2 or 3 small boiled pearl onions, and a few green peas. Cover with chicken sauce and top with rich pie crust. Brush crust with egg wash and bake until brown. Do not bake too many pies ahead of time and make sure they contain sufficient sauce.
CHICKEN SAUCE: In making sauce for chicken pie, follow this method: Skim the broth in which the chickens were cooked. Strain broth through a cloth. Place back on fire, and use clarified chicken fat or butter to make a roux. For a gallon of sauce use ¾ cup fat or butter and 2 cups flour. When the fat has absorbed the flour, cook this mixture slowly for five or six minutes; then add the boiling stock, a little at a time, whipping well as you add to avoid lumps. Season with salt and white pepper. Remove from fire and add 2 eggs that have been well beaten in ½ cup cream. When finished, the sauce should be thick enough to adhere to the meat.
SERVICE-Underline chicken pie dish with tea plate and use hot dinner plate for service.
CREAMED CHICKEN SHORTCAKE, GREEN PEAS
SERVICE-Bake cornbread in a sheet about 1 inch thick and cut in 3 inch squares. Split in the middle and toast split side. Place toasted corn bread in center of hot dinner plate, cover with flaked creamed chicken and sprinkle with chopped parsley. Just before serving, place 1 teaspoon green peas over top of shortcake.
CHICKEN A LA KING, EN CASSEROLE-16 PORTIONS
¾ cup clarified chicken fat or butter
1 can mushrooms
½ cup diced pimento
2 quarts cream sauce
1 cup cream
Chicken stock
½ cup diced green peppers
6 cups cooked chicken, equal amounts white and dark meat, flaked into 1-inch thin squares
2 kitchenspoons sherry wine*
6 egg yolks
Slice mushrooms. Braise diced green peppers and mushrooms in fat or butter until tender but not browned. Add to this the chicken flakes. Heat thoroughly. In separate saucepan prepare rich cream sauce using half milk and half cream and chicken stock seasoned with celery salt, salt, and white pepper. Remove from direct fire and add the egg yolks, which have been beaten into the cup or cream. Return sauce to fire and let simmer for a couple of minutes; then add it to the chicken, mushrooms, and green peppers. Mix carefully and add the diced pimentos and sherry wine. Caution—do not permit to boil after adding the wine.
SERVICE-Place one slice freshly made toast in a large shirred egg dish with Chicken A La King over top. Underline with tea plate. Just before serving, garnish with two strips of pimento crossed over top, and sprinkle lightly with paprika. Hot dinner plate for service.
* One kitchenspoon = 4 tablespoons
CHICKEN CROQUETTES, CREAM SAUCE – 20 croquettes, 10 portions
3½ cups cooked ground chicken
1 cup finely diced onions
1 cup finely diced mushrooms
3 egg yolks
Dash of nutmeg
1 cup finely diced celery
1 cup clarified chicken fat
½ cup finely diced pimento
1 cup flour
Celery salt, salt, white pepper
Braise celery, onions, and mushrooms slowly in the clarified chicken fat until soft. Add enough flour to make a stiff roux. Season with celery salt, salt, white pepper, and a dash of nutmeg. Add enough boiling chicken stock to make a thick paste and let cook for five or six minutes. Then fold in the ground meat and pimentos. Mix thoroughly and finally add the beaten egg yolks. Then shape into croquettes and set aside. Before frying, dredge the croquettes in flour, dip in egg wash, then into cracker meal or bread crumbs. Fry in very hot deep grease until golden brown. Before serving, dip tips of croquettes into a little sauce and then into chopped parsley.
SERVICE-2 croquettes on a bed of cream sauce, with a triangular piece of freshly made toast at the side of each croquette. Garnish with a sprig of parsley.
CREAMED CHICKEN SUPREME, EN CASSEROLE
Boil and cut 4 lb chicken into ½ inch dice. Add Veloute Sauce to which has been added 1 cup cream. Use dark and light meat of chicken. See recipe for Veloute Sauce.
SERVICE-Place a mold of rice in center of large shirred egg dish. Place Chicken Supreme around rice mold. Garnish with a sprig or two of parsley.
CURRY OF CHICKEN WITH RICE – 25 PORTIONS
5 4 lb roasting chickens
2 quarts curry sauce
3 lbs rice
Dismember and remove all bones and skin from cooked chicken. Flake meat into large pieces, add to curry sauce, and simmer for a few minutes.
CURRY SAUCE
3 onions, chopped
2 tablespoons curry powder
1 gallon chicken stock
1 clove garlic
2 green peppers, chopped
4 ounces butter
1 cup flour
2 unpeeled apples, cut in small pieces
Braise onions, peppers, and apples in butter until soft and tender. Then add the garlic and immediately stir in the curry powder, allowing it to cook for a few minutes with the vegetables. Sprinkle flour over the vegetables, cook thoroughly for 10 minutes, then add the boiling chicken stock, stirring with whip to prevent lumps from forming. Cook slowly for about one hour, then strain. Finish sauce with ½ cup of cream. Sauce should be very smooth and thick enough to adhere to meat. Season with salt and white pepper, and dot with butter. Steamed rice is always served with this recipe.
FRICASSEE OF CHICKEN WITH NOODLES
Chickens are left whole when prepared for boiling. Clean well being sure to remove lungs and kidneys from inside. Put 5, 4 pound roasting chickens in stock pot with cold water to cover. Add a bouquet of vegetables consisting of onions, carrots, celery, and parsley. Cook until tender, or until thigh meat will come loose easily from bone. When done, remove chicken and plunge into cold water to blanche. Leave chicken in water until cold. Skim the stock and use the chicken fat instead of butter for making roux for chicken sauce. Dismember chicken and remove all bones and skin. Cut meat into large pieces. See recipe for fricassee sauce.
NOODLES-Boil 1 pound of noodles in salted water until done, and drain.
SERVICE-Arrange noodles neatly on dinner plate and cover with chicken (equal parts dark and white meat). Pour sauce over top.
FRIED HALF SPRING CHICKEN (DISJOINTED), CREAM GRAVY
Fried chicken is to be entirely disjointed, which means to remove leg from thigh, and thigh and wing from breast. Sprinkle chicken with salt and pepper, roll in flour (do not use batter), then fry in clear, hot, shallow grease until golden brown and thoroughly done. Chop frill on leg bone when served. Arrange neatly on platter. Garnish with a sprig or two of parsley. Cream gravy on side in gooseneck.
January 19, 1959
FRIED CHICKEN IN BASKET, FRENCH FRIED POTATOES, MIXED SALAD, ROLLS, AND CHOICE OF BEVERAGE
We are going to feature this item on all dinner menus each month. It is of great importance that this specialty be cooked and served at all times just as we show below:
Plastic baskets will be furnished to each diner. 36-seat cars to have a standard of 18 baskets, 48-seat cars 24 baskets, twin-units 32 ba
skets and café lounge cars 8 baskets. Baskets are to be stored in kitchen in overhead dry lockers. They must never be placed on the range, or subject to any other direct heat from the range or broiler. These baskets are to be washed in the kitchen and will stand 170 degree water, but they must not be left in this water beyond the regular sterilizing time.
Chicken to be disjointed and fried as shown on page 35 of recipe book, which is as follows: Fried chicken is to be entirely disjointed, which means to remove leg from thigh, and thigh and wing from breast. Sprinkle chicken with salt and pepper, roll in flour (do not use batter), then fry in clear, hot, shallow grease until golden brown and thoroughly done. Serve ½ chicken. Cooks will place clean paper doily, 8” x 12” in each basket. (Stewards when ordering these doilies will specify “basket doilies”). Neatly arrange the four pieces of chicken, fried golden brown, in the left end of basket, with the leg of chicken on top, colored pink chop frill attached to leg bone. Do not cut leg bone too short or frills will not stay on them. In other end of basket, arrange neatly lengthwise, 18 pieces of French Fried Potatoes. Garnish with sprig of parsley. Use the larger size potatoes to get as near a uniform size as possible. Cut these and fry them exactly as outlined in my bulletin of February 7, 1956 (steward’s bulletin book number 135), which reads as follows:
