Boil a chicken and cut it into neat joints. Cut a
cucumber in pieces and fry in butter, put them in
a little stock, which reduce ; have reduced half a
pint of veloute sauce with a few trimmings of
cucumber in it. Pour this through a tammy over
the fowls, set it on the fire, and as soon as it
bubbles add a liaison of three yolks of eggs, work
in a little butter and lemon juice, drain the pieces
of cucumber in a cloth, throw them in, and serve
them in an open vol au vent, garnished with flowers
of puff paste.
Capilotade of Fowl or Turkey.
Take th© remains of a cold fowl or turkey, and
cut it into neat joints. Chop up three or four mush-
rooms, some parsley, a shalot, and a piece of butter
the size of a walnut, and let all fry together for a
short time ; then moisten with a little good-flavoured
stock, and thicken with flour. Add salt to taste,
let the sauce boil well, put in the pieces of bird for
a few minutes ; take them out, arrange them on a
dish, pour the sauce over, and serve.
Chicken a la Bonne Femme.
Cut up a chicken into joints, warm up three
onions and three turnips in butter ; when brown add
the pieces of fowl, Season with salt and pepper,
POULTRY A LA MODE.
3
saute over the fire for ten minutes. Then stir in
two tablespoonfuls of flour, and five minutes after
add a tumblerful of stock, a wineglass of white wine,
a bouquet of mixed herbs, and half a pound of
peeled tomatoes, with all the pips carefully removed.
Cook over a slow fire for twenty-five minutes, add
about half a pound of mushrooms peeled and cut
up to the size of a shilling, leave it on the fire for
ten minutes ; take out the bouquet of herbs, season
with an ounce of finely-chopped parsley✪ Poultry A La Mode, dish up
the pieces of chicken in a pyramid, and pour the
sauce and vegetables over.
Braised Drumsticks of Chicken.
Braise the drumsticks, and arrange them
uprightly in tent fashion, and all around and
between the drumsticks should be finely chopped
salad. Alternate slices of tongue and ham should
be placed at the edge of the salad, and the border of
the dish ornamented with thin rounds of beetroot.
Chickens Chiringrate.
Cut off the feet of a chicken, break the breast-
bone flat, but be careful not to break the skin.
Flour it and fry it in butter, drain all the fat out of
the pan, but leave the chicken in. Make a farce
from half a pound of fillet of beef, half a pound
of veal, ten ounces of cooked ham, a shalot, a bou-
quet garni, and a piece of carrot, pepper, and salt ;
cook in stock, and then pass it through a sieve, and
lay this farce over the chicken. After stewing the
chicken for a quarter of an hour, make a rich gravy
from the stock, and add a few mushrooms and two
B 2
4
DRESSED GAME AND
spoonfuls of port wine ;✪ Chickens Chiringrate boil all up well, and pour
over and around the chicken.
Chicken a la Continental.
Beat up two eggs with butter, pepper, salt, and
lemon-juice ; then cut up the fowls, dip them in the
egg paste, and roll them in crumbs and fried
parsley✪ Chicken a la Continental. Fry in clarified dripping, and pour over
the dish any white or green vegetable ragout,
made hot ; grate Parmesan over all.
Chicken a la Davenport. ✪ Chicken a la Davenport
Page 1 · 5 recipe records on this page
Presented as published in 1888. 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
Boil a chicken and cut it into neat joints. Cut a cucumber in pieces and fry in butter, put them in a little stock, which reduce ; have reduced half a pint of veloute sauce with a few trimmings of cucumber in it. Pour this through a tammy over the fowls, set it on the fire, and as soon as it bubbles add a liaison of three yolks of eggs, work in a little butter and lemon juice, drain the pieces of cucumber in a cloth, throw them in, and serve them in an open vol au vent, garnished with flowers of puff paste.
Capilotade of Fowl or Turkey.
Take th© remains of a cold fowl or turkey, and cut it into neat joints. Chop up three or four mushrooms, some parsley, a shalot, and a piece of butter the size of a walnut, and let all fry together for a short time ; then moisten with a little good-flavoured stock, and thicken with flour. Add salt to taste, let the sauce boil well, put in the pieces of bird for a few minutes ; take them out, arrange them on a dish, pour the sauce over, and serve.
Chicken a la Bonne Femme.
Cut up a chicken into joints, warm up three onions and three turnips in butter ; when brown add the pieces of fowl, Season with salt and pepper,
saute over the fire for ten minutes. Then stir in two tablespoonfuls of flour, and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes, with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add about half a pound of mushrooms peeled and cut up to the size of a shilling, leave it on the fire for ten minutes ; take out the bouquet of herbs, season with an ounce of finely-chopped parsley, dish up the pieces of chicken in a pyramid, and pour the sauce and vegetables over.
Braised Drumsticks of Chicken.
Braise the drumsticks, and arrange them uprightly in tent fashion, and all around and between the drumsticks should be finely chopped salad. Alternate slices of tongue and ham should be placed at the edge of the salad, and the border of the dish ornamented with thin rounds of beetroot.
Chickens Chiringrate.
Cut off the feet of a chicken, break the breastbone flat, but be careful not to break the skin. Flour it and fry it in butter, drain all the fat out of the pan, but leave the chicken in. Make a farce from half a pound of fillet of beef, half a pound of veal, ten ounces of cooked ham, a shalot, a bouquet garni, and a piece of carrot, pepper, and salt ; cook in stock, and then pass it through a sieve, and lay this farce over the chicken. After stewing the chicken for a quarter of an hour, make a rich gravy from the stock, and add a few mushrooms and two
B 2
spoonfuls of port wine ; boil all up well, and pour over and around the chicken.
Chicken a la Continental.
Beat up two eggs with butter, pepper, salt, and lemon-juice ; then cut up the fowls, dip them in the egg paste, and roll them in crumbs and fried parsley. Fry in clarified dripping, and pour over the dish any white or green vegetable ragout, made hot ; grate Parmesan over all.
Chicken a la Davenport.
Records on this page
Poultry A La ModeFricassee of ChickenChickens ChiringrateChicken a la ContinentalChicken a la Davenport