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The dining car
contributed by
Keith Baggus
The 1940s and 1950s
were the golden age of train travel and also the pinnacle of
railroad dining car operations. For many passengers, the ambiance of
the dining car was the reason they rode the train. The following
recipe is one from that golden age.
Chicken Pie -- Great Northern Style
Cover 3 large fat hens with cold water, add 1 sliced onion, bunch of
parsley and sprig of sage. Boil over slow fire until meat is about
ready to fall from bones, separate meat from bones, cut up in fairly
large pieces. Reduce stock by approximately one-third, then allow to
cool off, skim fat off top and mix with 4 heaping teaspoonfuls of
flour, and 2 tablespoonfuls of butter, this to be used as a binder,
then add to the stock, while cold, yolks of 3 eggs well beaten, with
half cup rich cream. Season to taste, then bring to a hot heat
again, stirring continually, but do not boil, add the binder and
strain thoroughly.
Fill chicken pie dish with layers of chicken, cold boiled potato,
duchess shape, sprinkle over all 2 tablespoonfuls of diced, crisp
bacon, rendered out in frying pan, with some of the rendering.
Fill dish with roux, described above, and cover all with top crust
of pie dough, rolled moderately thick. Bake in a hot, quick oven.
I have not tried this recipe but would like hearing from anyone who
does try, and let us know what you think of it, the recipes look
like a good one. I just haven’t had the time to give this one a try.
We are all ways looking for new recipes if you have a favor one
please share it with the club.
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