Stuff a fowl with a forcemeat made of the
hearts and livers, an anchovy, the yolk of a hard-
boiled egg, one onion, a little spice, and a little
shred veal-kidney fat✪ Chicken a la Davenport. Sew up the neck and
vent, brown the fowl in the oven, then stew it in
stock till tender. Serve with white mushroom
sauce.
Chicken k Tltalienne.
Pass a knife under the skin of the back, and
cut out the backbone without injuring the skin or
breaking off the rump, draw out the breastbone
and break the merrythought ; flatten the fowl and
put two skewers through it. Put it into a marinade
of oil, sliced onion, eschalot, parsley, thyme, and a
bay leaf, spice, pepper, and salt, in which let them
soak a few hours. Broil them before the fire ; when
done, dish the fowls, garnish them with hot
pickle, serve them with a brown Italian sauce over,
with a few onions in it.
POULTRY A LA MODE.
5
Chicken a la Matador.
Cut a chicken into fillets and neat joints.
Mince finely a Spanish onion and stew it with two
ounces of butter, a few drops of lemon, pepper,
and salt ; when it has been stewed for half an hour,
pass it through a tammy, and mix in with it a
good tablespoonful of aspic jelly✪ Chicken a la Matador. Mask the
chicken with this, and warm up the chicken in the
bain-marie.
Fillets of Chicken ^ la Cardinal.
Cook some fillets of chicken in butter, and when
done place them in a circle round an entree dish,
with a mushroom between each fillet. Fill the
centre with AUemagne sauce, to which has been
added some lobster and crayfish butter✪ Fillets of Chicken a la Cardinal to make it
red. Garnish with crayfish tails if handy.
Fried Chicken a la Orly.
Cut up a chicken into joints. Season with
salt, pepper, parsley, a bayleaf, and lemon juice,
sprinkle with flour and fry in butter ; dip some
sliced onions into flour and fry. When done, dish
up the chicken in a pyramid, garnish with the fried
onions and cover with tomato sauce✪ Fried Chicken a la Orly.
Fried Chicken a la Suisse.
Roast a chicken and cut it into fillets and neat
joints. Sprinkle some finely minced herbs, mignon-
ette pepper, and salt✪ Fried Chicken a la Suisse over them. Let them re-
6
DRESSED GAME AND
main for an hour, then dip them in frying batter
and fry. Serve with fried parsley and tomato
puree.
Fricassee of Chicken.
American Recipe.
Clean, wash, and cut up the fowls. Lay them
in salt and water for half an hour. Put them in a
saucepan with enough cold water to cover them
and half a pound of salt pork cut into thin strips.
Cover closely and let them heat very slowly.
Then stew for over an hour, if the fowls are tender ;
if not they may take from three to four hours.
They must be cooked very slozvly. When tender,
add a chopped onion, a shalot, parsley, and pepper.
Cover closely again, and when it has heated to
boiling, stir in a teacupful of milk, to which have
been added two beaten eggs and two tablespoon-
fuls of flour. Boil up and add an ounce of butter.
Arrange the chickens neatly in an entree dish, pour
the gravy over and serve.
Fritot of Chicken aux Tomates. ✪ Fritot of Chicken aux Tomates
Page 2 · 8 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
Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy, the yolk of a hardboiled egg, one onion, a little spice, and a little shred veal-kidney fat. Sew up the neck and vent, brown the fowl in the oven, then stew it in stock till tender. Serve with white mushroom sauce.
Chicken k Tltalienne.
Pass a knife under the skin of the back, and cut out the backbone without injuring the skin or breaking off the rump, draw out the breastbone and break the merrythought ; flatten the fowl and put two skewers through it. Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in which let them soak a few hours. Broil them before the fire; when done, dish the fowls, garnish them with hot pickle, serve them with a brown Italian sauce over, with a few onions in it.
Chicken a la Matador.
Cut a chicken into fillets and neat joints. Mince finely a Spanish onion and stew it with two ounces of butter, a few drops of lemon, pepper, and salt ; when it has been stewed for half an hour, pass it through a tammy, and mix in with it a good tablespoonful of aspic jelly. Mask the chicken with this, and warm up the chicken in the bain-marie.
Fillets of Chicken ^ la Cardinal.
Cook some fillets of chicken in butter, and when done place them in a circle round an entree dish, with a mushroom between each fillet. Fill the centre with AUemagne sauce, to which has been added some lobster and crayfish butter to make it red. Garnish with crayfish tails if handy.
Fried Chicken a la Orly.
Cut up a chicken into joints. Season with salt, pepper, parsley, a bayleaf, and lemon juice, sprinkle with flour and fry in butter ; dip some sliced onions into flour and fry. When done, dish up the chicken in a pyramid, garnish with the fried onions and cover with tomato sauce.
Fried Chicken a la Suisse.
Roast a chicken and cut it into fillets and neat joints. Sprinkle some finely minced herbs, mignonette pepper, and salt over them. Let them re-
main for an hour, then dip them in frying batter and fry. Serve with fried parsley and tomato puree.
Fricassee of Chicken.
American Recipe.
Clean, wash, and cut up the fowls. Lay them in salt and water for half an hour. Put them in a saucepan with enough cold water to cover them and half a pound of salt pork cut into thin strips. Cover closely and let them heat very slowly. Then stew for over an hour, if the fowls are tender ; if not they may take from three to four hours. They must be cooked very slozvly. When tender, add a chopped onion, a shalot, parsley, and pepper. Cover closely again, and when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoonfuls of flour. Boil up and add an ounce of butter. Arrange the chickens neatly in an entree dish, pour the gravy over and serve.
Fritot of Chicken aux Tomates.
Records on this page
Fricassee of ChickenChicken a la DavenportChicken k TltalienneChicken a la MatadorFillets of Chicken a la CardinalFried Chicken a la OrlyFried Chicken a la SuisseFritot of Chicken aux Tomates