"Chicken a la Normandie" recipe

This recipe draws upon French cuisine, but has multicultural elements, as it is adapted by Kaufman and Manuel to fit the American audience. They do this by using Applejack instead of Brandy. It is understandable to see why the authors favour Applejack; In the 1970s, it would have been cheaper and more accessible to those using the cookbook in America at the time. This is because America is where Applejack would have been produced, due to its colonial roots. The recipe serves 6-8, yet only uses 2tbsp of alcohol. So, as discussed in the short introduction to the recipe, the difference in substitution would be negligible. Overall this may not be the easiest weeknight recipe, as there is some extra skill and concentration required in step 6, to not curdle the eggs. This also needs to be done just before serving, so a housewife looking after children at the time in the 1970s may have found it hard to juggle these two tasks, unless it was for a special occasion.

"Chicken with Fruit" recipe

            Chicken with Fruit is a “gourmet” chicken dish, cooked in two ways. The intention of this recipe is to make a fancy, fresh meal by mixing chicken with a variety of canned and jarred goods, that can be stored in cupboards for long periods of time. At first the ingredients might seem like a strange combination. However, it can be implied that adding sweet ingredients to the chicken could be due to Asian cooking influences. Asian cooking techniques are seen elsewhere in the book, such as cooking chicken in a wok. In addition, the aim of this book was to provide many different ways of preparing a chicken, this type of chicken is unlikely to have been popular in Maryland in the 1970s, and therefore is broadening the readers influences. This recipe serves eight and contains a variety of “exotic” ingredients; therefore, we can assume that this recipe was designed for entertaining. The recipe states the cook should wash and dry the chicken before use, which is now advocated against by Public Health Canada and widely followed due to the connections with salmonella. This reflects common beliefs as to how to prepare chicken at the time of publication.