Pass the veal twice through the mincer
and pound it with the panard, egg, and season-
ings. Put this through a wire sieve and add
the cream. Form into quenelles with dessert-
spoons, and poach without boiling till firm,
basting frequently. Drain on a hot cloth and
dish on a potato border. Coat with the
Bechamel sauce and garnish with the peas,
N.B. — The mixture may be made softer
and poached in small quenelle moulds. Chicken
or rabbit may be substituted for veal.
[ S8 ]
CHICKEN CREAM.
Quenelle mixture (as above).
Bechamel sauce.
Peas✪ Chicken Cream.
Grease a high border mould and dust it
with rice-flour. Make the quenelle meat soft
with cream, and fill the mould evenly with the
mixture. Steam without boiling till firm,
about three-quarters to one hour. Turn out,
coat evenly with the sauce, and fill the centre
of the mould with peas.
CREAMS OF CHICKEN A LA
NIMOIS.
6 oz. raw chicken.
3 oz. panard.
1 small egg.
1 dessertspoonful white sauce.
Decoration.
Green peas. Stars of truffle.
^ oz. hutter.
Pepper, salt, cayenne.
1 tablespoonful cream.
6 oysters.
Potato border
1 gill oyster liquor.
^ „ water.
^ „ sherry.
Sauce.
1 teaspoonful arrowroot.
Pepper, salt, lemon juice✪ Creams of Chicken a la Nimois.
1 tablespoonful cream.
Have some small moulds greased and deco-
rated with peas and truffle. Make quenelle
[ 59 ]
meat (see p. 57), and fill the moulds evenly.
Insert an oyster, well seasoned, into the centre
of each. Steam carefully till firm, about thirty
minutes. Drain, and dish on the potato border ;
garnish with peas and pour the sauce round.
Sauce. — Bring the oyster liquor and water
to the boil and thicken with the arrowroot
broken with the sherry. Season, and add the
cream.
DARIOLES OF CHICKEN.
6 oz. quenelle meat.
1 „ cooked chicken.
1 „ „ ham.
2 chopped mushrooms.
^ teaspoonful chopped trulBe.
Decoration. — Chopped
1 tahlespoonful thick white
sauce.
Pepper, salt, lemon juice,
f pint Bdchamel sauce.
truffle or parsley.
Have some small darioles greased and dusted
with rice-flour. Line them with the quenelle
meat. Cut the chicken, ham, and mushrooms
in small pieces ; add the truffle and seasonings,
and bind with the sauce. Fill the centre of
the moulds with this mixture and cover with
quenelle meat. Steam till firm, about thirty
minutes. Dish neatly and coat with the
Bechamel sauce. Decorate with the chopped
truffle or parsley.✪ Darioles of Chicken
[ 60 ]
TIMBALES OF CHICKEN.
4 oz. cooked chicken.
2 „ „ ham.
1 „ bread-crumbs.
1 teaspoonful chopped parsley.
1 teaspoouful chopped mush-
rooms.
Oamiah. —
^ teaspoonful chopped truffle
1 egg.
1 gill white sauce.
1 teaspoonful cream.
Pepper and salt
Cooked macaroni or spaghettL
^ pint tomato sauce.✪ Timbales of Chicken
Grease some small plain moulds and line
with rings of cooked macaroni, or twists of
spaghetti. IMince the chicken and ham, and
mix all the ingredients together. Fill the
moulds with this mixture. Steam till firm,
twenty to thirty minutes. Turn out and pour
the sauce round.
CASSEROLE
1 uncooked chicken.
1 pint veloute sauce.
1 gill of cream.
Lemon juice.
OF CHICKEN.
^ tin mushrooms.
Bacon rolls.
Slices of lemon.
Cut the chicken in neat joints and remove
the skin. Put them in a casserole, add the
sauce (boiling) and the mushrooms. Simmer
gently for one to one and a half hour. AVhen
the chicken is tender add the cream and the
[ 61 ]
lemon juice. Place the bacon rolls on the top
and garnish with lemon.
FRICASSl^E OF CHICKEN. ✪ Casserole of Chicken
Page 12 · 7 recipe records on this page
Presented as published in 1912. 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
Pass the veal twice through the mincer and pound it with the panard, egg, and seasonings. Put this through a wire sieve and add the cream. Form into quenelles with dessertspoons, and poach without boiling till firm, basting frequently. Drain on a hot cloth and dish on a potato border. Coat with the Bechamel sauce and garnish with the peas, N.B. — The mixture may be made softer and poached in small quenelle moulds. Chicken or rabbit may be substituted for veal.
[ S8 ]
CHICKEN CREAM.
Quenelle mixture (as above).
Bechamel sauce.
Peas.
Grease a high border mould and dust it with rice-flour. Make the quenelle meat soft with cream, and fill the mould evenly with the mixture. Steam without boiling till firm, about three-quarters to one hour. Turn out, coat evenly with the sauce, and fill the centre of the mould with peas.
CREAMS OF CHICKEN A LA NIMOIS.
6 oz. raw chicken.
3 oz. panard.
1 small egg.
1 dessertspoonful white sauce.
Decoration.
Green peas. Stars of truffle.
^ oz. butter.
Pepper, salt, cayenne. 1 tablespoonful cream. 6 oysters.
Potato border
1 gill oyster liquor. ^ „ water.
^ „ sherry.
Sauce.
1 teaspoonful arrowroot. Pepper, salt, lemon juice. 1 tablespoonful cream.
Have some small moulds greased and decorated with peas and truffle. Make quenelle
[ 59 ]
meat (see p. 57), and fill the moulds evenly. Insert an oyster, well seasoned, into the centre of each. Steam carefully till firm, about thirty minutes. Drain, and dish on the potato border ; garnish with peas and pour the sauce round.
Sauce. — Bring the oyster liquor and water to the boil and thicken with the arrowroot broken with the sherry. Season, and add the cream.
DARIOLES OF CHICKEN.
6 oz. quenelle meat.
1 „ cooked chicken.
1 „ „ ham.
2 chopped mushrooms.
^ teaspoonful chopped truffle.
Decoration. — Chopped
1 tahlespoonful thick white sauce.
Pepper, salt, lemon juice, f pint Bdchamel sauce.
truffle or parsley.
Have some small darioles greased and dusted with rice-flour. Line them with the quenelle meat. Cut the chicken, ham, and mushrooms in small pieces ; add the truffle and seasonings, and bind with the sauce. Fill the centre of the moulds with this mixture and cover with quenelle meat. Steam till firm, about thirty minutes. Dish neatly and coat with the Bechamel sauce. Decorate with the chopped truffle or parsley.
[ 60 ]
TIMBALES OF CHICKEN.
4 oz. cooked chicken.
2 „ „ ham.
1 „ bread-crumbs.
1 teaspoonful chopped parsley. 1 teaspoonful chopped mushrooms.
Garnish. —
^ teaspoonful chopped truffle
1 egg.
1 gill white sauce.
1 teaspoonful cream.
Pepper and salt
Cooked macaroni or spaghetti. ^ pint tomato sauce.
Grease some small plain moulds and line with rings of cooked macaroni, or twists of spaghetti. IMince the chicken and ham, and mix all the ingredients together. Fill the moulds with this mixture. Steam till firm, twenty to thirty minutes. Turn out and pour the sauce round.
CASSEROLE
1 uncooked chicken.
1 pint veloute sauce.
1 gill of cream.
Lemon juice.
OF CHICKEN.
^ tin mushrooms. Bacon rolls.
Slices of lemon.
Cut the chicken in neat joints and remove the skin. Put them in a casserole, add the sauce (boiling) and the mushrooms. Simmer gently for one to one and a half hour. When the chicken is tender add the cream and the
[ 61 ]
lemon juice. Place the bacon rolls on the top and garnish with lemon.
FRICASSl^E OF CHICKEN.
Records on this page
Chicken CreamCreams of Chicken a la NimoisDarioles of ChickenTimbales of ChickenTimbales of ChickenCasserole of ChickenFricassée of Chicken