Chicken Grilled a la Napolitaine ; Poulet Grille a la
Napolitaine. — Grill a fowl✪ Chicken Entombe in the ordinary fashion. Boil
some large Italian macaroni cut into pieces about an inch
long, for fifteen or twenty minutes ; strain and season
with Parmesan cheese, butter, and pepper ; add enough
cheese and butter to make them thoroughly stringy. Place
the fowl on a dish, put the macaroni at either end, and the
remainer of the stew around it, with a few slices of truffles,
cockscombs, etc., on the top. Serve hot.
Chicken Medallion; Medallion de Volaille a la St.
James {The Gentlewoman), — Cut the breast from a raw
chicken in thin slices, then cut them again with a small
cutlet cutter ; lay the pieces in a baking tin with a very
little stock, pepper, and salt. Cover with buttered paper,
and put in a slow oven till done (a few minutes will be
sufficient). Cut some cold tongue into the same-sized pieces
as the fowl, and spread them with green butter. When the
chicken is quite cold, lay a piece of tongue on each piece
of chicken. Dish on a rice socle with salad in the centre✪ Chicken Medallion.
Chicken Pie : Pate de Ponlarde a la Francaise. — Make a
' y
raised pie case. Cut up a couple of young fowls into nice
pieces, removing the breast and all other large bones. Blanch,
and free from skin a couple of sweetbreads ; hard- boil six
eggs, and cut up the yolks into quarters ; take a small bottle
of truffles and mushrooms and cut them up. Also make one
and a half pound of force-meat✪ Chicken Pie. Now put a layer of force-meat
all round the inside of the case ; then lay in the chickens,
sweetbreads, truffles, and mushrooms, till the case is filled to
the top ; put on the lid ; ornament, and bake in a moderate
ENTE^ES
131
oven for two or three hours. When done, remove the top
and fill up with some good gravy.
Chicken Pie a TEmpereur. — Take a couple of small
chickens, and cut them into small joints with layers of
sweetbreads and ham placed alternately ; make a force-meat
of veal and ham nicely flavoured, and place in the bottom
of the lining of a china raised pie dish, the layers of ham
and sweetbread on the top ; season with chopped mushrooms,
truffles, and some white sauce in which some aspic jelly
has been mixed, and then place the chicken on the top, and
wherever there is a cavity place a plover's egg✪ Chicken Pie a l'Empereur, if in season ;
if not, either a bantam's, or half a hen's egg. Place some
more white sauce on the top, and bake for an hour and a half.
When cold, chop aspic and lay on the top, and garnish
round with alternate slices of cucumber and lemon ; sprinkle
a little coralline pepper over all.
Page 90 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chicken Grilled a la Napolitaine ; Poulet Grille a la Napolitaine. — Grill a fowl in the ordinary fashion. Boil some large Italian macaroni cut into pieces about an inch long, for fifteen or twenty minutes ; strain and season with Parmesan cheese, butter, and pepper ; add enough cheese and butter to make them thoroughly stringy. Place the fowl on a dish, put the macaroni at either end, and the remainder of the stew around it, with a few slices of truffles, cockscombs, etc., on the top. Serve hot.
Chicken Medallion; Medallion de Volaille a la St. James {The Gentlewoman), — Cut the breast from a raw chicken in thin slices, then cut them again with a small cutlet cutter ; lay the pieces in a baking tin with a very little stock, pepper, and salt. Cover with buttered paper, and put in a slow oven till done (a few minutes will be sufficient). Cut some cold tongue into the same-sized pieces as the fowl, and spread them with green butter. When the chicken is quite cold, lay a piece of tongue on each piece of chicken. Dish on a rice socle with salad in the centre.
Chicken Pie : Pate de Poularde a la Francaise. — Make a
' y
raised pie case. Cut up a couple of young fowls into nice pieces, removing the breast and all other large bones. Blanch, and free from skin a couple of sweetbreads ; hard- boil six eggs, and cut up the yolks into quarters ; take a small bottle of truffles and mushrooms and cut them up. Also make one and a half pound of force-meat. Now put a layer of force-meat all round the inside of the case ; then lay in the chickens, sweetbreads, truffles, and mushrooms, till the case is filled to the top ; put on the lid ; ornament, and bake in a moderate
ENTREES
oven for two or three hours. When done, remove the top and fill up with some good gravy.
Chicken Pie a TEmpereur. — Take a couple of small chickens, and cut them into small joints with layers of sweetbreads and ham placed alternately ; make a force-meat of veal and ham nicely flavoured, and place in the bottom of the lining of a china raised pie dish, the layers of ham and sweetbread on the top ; season with chopped mushrooms, truffles, and some white sauce in which some aspic jelly has been mixed, and then place the chicken on the top, and wherever there is a cavity place a plover's egg, if in season ; if not, either a bantam's, or half a hen's egg. Place some more white sauce on the top, and bake for an hour and a half. When cold, chop aspic and lay on the top, and garnish round with alternate slices of cucumber and lemon ; sprinkle a little coralline pepper over all.
Records on this page
Chicken EntombeChicken Grilled a la NapolitaineChicken MedallionChicken PieChicken Pie a l'Empereur