Fricassee of Foxol is prepared with a typical white
savoury sauce, which is best flavoured with mushrooms.
The dish undergoes many variations, according to the
special treatment of the sliced fowl, the garnishes, and
the ragouts which it is made to accompany, and is then
called d la St. Lambert ; braised and fried, A la Daxtphine ;
fried in oil, braised and garnished with ravioli, a laBomaine.
Cxirried Foivl (syn. kari de poxtlet A VIndienne) is a
fricassee to which curry-powder has been added ; it is
generally preferred with boiled rice ; it should be savoury,
contain no excess of onions, and be not too hot.
484
THE SPIRIT OF COOKERY
For Fried Chickens, the bodies should be partially boned,
and steeped in a marinade, dipped in batter, crumbed and
fried in batter. Cold chickens, which have been roasted or
boiled or fricasseed may be similarly treated. In cookery-
books a great number of similar preparations receive un-
necessarily separate paragraphs, and thereby cause diffi-
culties to persons who wish to make a choice amongst
them. One bears the name of friteau, perhaps a culinary
name, but not contained in dictionaries; then there are
chickens d la Toscane, which obtain their name from a
garnish of macaroni dressed loith cheese. When the fried
chicken is again bereft of the garnish it becomes a la
Viennoise, the dish popular throughout Upper Austria
and Tyrol under the name of Back-Hdhnerl.
Bissoles of Chicken are the fried form of mince of which
the Dunelm of Chicken, so ably described by Ignotus in
‘ Culina Famulatrix Medicinae ’ is the stewed form. In
the absence of fresh mushrooms, it is to receive flavour
from their powder or from catchup.
Ccqnlotade of Chicken is a kind of ragout made with
remains of fowl or game, and some simple brown sauce ;
we notice variations named d la Marengo, showing garlic
and oil ; d la Provenqale, the same and onions and
tomatoes ; d la Lyonnaise, d la Diahlc, d la Tartare, all
named after the relative sauces. Lastly, the foriu d
I’Algdrienne seems to show that Algerian cookery (if, indeed,
the recipe be African) is liberating itself from Mussulman
restrictions, the fricassee being directed to be made with
a ])ound of raw ham, cut in slices. When a mince of
chicken is made hot in veloute sauce, and pointed with
butter and lemon-juice, it is called hlanquette.
Fricassee of Chicken✪ Fricassee of Chicken may be bedded in aspic jelly, and
served cold.
Cold Boast Chicken may be moistened with mayonnaise ;
an addition of aspic, and aspic in shreds in cups, and a
PREPARATIONS OF CAPON
485
garnish of hard-boiled hen’s or plover’s eggs, produce a
very elegant dish. A Salad of Chicken is similarly prepared,
but the chicken is minced, and receives additions of capers,
anchovies, and gherkins in thin slices.
Page 305 · 4 recipe records on this page
Presented as published in 1895. 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
Fricassee of Fowl is prepared with a typical white savoury sauce, which is best flavoured with mushrooms. The dish undergoes many variations, according to the special treatment of the sliced fowl, the garnishes, and the ragouts which it is made to accompany, and is then called d la St. Lambert ; braised and fried, A la Daxtphine ; fried in oil, braised and garnished with ravioli, a laBomaine.
Curried Fowl (syn. kari de poulet A VIndienne) is a fricassee to which curry-powder has been added ; it is generally preferred with boiled rice ; it should be savoury, contain no excess of onions, and be not too hot.
For Fried Chickens, the bodies should be partially boned, and steeped in a marinade, dipped in batter, crumbed and fried in batter. Cold chickens, which have been roasted or boiled or fricasseed may be similarly treated. In cookerybooks a great number of similar preparations receive unnecessarily separate paragraphs, and thereby cause difficulties to persons who wish to make a choice amongst them. One bears the name of friteau, perhaps a culinary name, but not contained in dictionaries; then there are chickens d la Toscane, which obtain their name from a garnish of macaroni dressed with cheese. When the fried chicken is again bereft of the garnish it becomes a la Viennoise, the dish popular throughout Upper Austria and Tyrol under the name of Back-Hühnerl.
Bissoles of Chicken are the fried form of mince of which the Quenelle of Chicken, so ably described by Ignotus in ‘ Culina Famulatrix Medicinae ’ is the stewed form. In the absence of fresh mushrooms, it is to receive flavour from their powder or from catsup.
Croquelette of Chicken is a kind of ragout made with remains of fowl or game, and some simple brown sauce ; we notice variations named d la Marengo, showing garlic and oil ; à la Provençale, the same and onions and tomatoes ; d la Lyonnaise, d la Diahlc, d la Tartare, all named after the relative sauces. Lastly, the forme à l'Algérienne seems to show that Algerian cookery (if, indeed, the recipe be African) is liberating itself from Mussulman restrictions, the fricassee being directed to be made with a pound of raw ham, cut in slices. When a mince of chicken is made hot in veloute sauce, and pointed with butter and lemon-juice, it is called hlanquette.
Fricassee of Chicken may be bedded in aspic jelly, and served cold.
Cold Boast Chicken may be moistened with mayonnaise ; an addition of aspic, and aspic in shreds in cups, and a
PREPARATIONS OF CAPON
garnish of hard-boiled hen’s or plover’s eggs, produce a very elegant dish. A Salad of Chicken is similarly prepared, but the chicken is minced, and receives additions of capers, anchovies, and gherkins in thin slices.
Records on this page
Fricassee of ChickenCurried FowlFried ChickensBissoles of Chicken