/^UT up the fowl into neat pieces as for a saut6
dish, and cook it in butter under a cover ;
then set the pieces in a very hot earthenware
“ Cocotte ” dish, and lay upon them five ounces of
raw truffles cut into thick slices and slightly salted
and peppered. Swill the saute pan with a few
tablespoonfuls of white wine ; add a little chicken
stock✪ Poulet Aux Truffes ; pour this liquor into the cocotte ; tho-
roughly close the latter, and put it in a very hot
oven for eight or ten minutes in the cocotte, and
serve in this.
1
CHICKEN FRITTERS
a boiled or roasted chicken into small
^ joints ; remove the skin and bones ; place
the pieces in a deep dish ; sprinkle with salt and
pepper, chopped parsley, a little oil and vinegar,
and let them soak in this for an hour, or longer ;
drain the pieces ; coat them well with frying batter
and fry in hot fat ; drain carefully ; dish up, and
garnish with fried parsley ; serve with a white
sauce in a boat.
Frying Batter is prepared as follows : —
Sift four ounces of flour into a basin ; add half
an ounce of oiled butter, a pinch of salt, the yolk
67
THE DUDLEY RECIPES
of one egg and one tablespoonful of cream ; mix
this well with a wooden spoon, and dilute gradu-
ally with about half a gill of lukewarm water ; work
it well until the paste becomes quite smooth. Allow
it to stand for half an hour or more, and when you
require to use some, whisk the whites of two eggs
to a stiff froth and mix gently. The batter is then
ready for use.
If intended for fruit fritters, add a teaspoonful
of castor sugar ; if for fish or meat, a few drops of
lemon juice added to the batter will be found to be
an improvement. A thinnish batter is preferable
to a thick one.
POULET SAUTE MARENGO
/^\NE good-sized tender white chicken, one gill
of best salad oil, one gill of brown Espagnol
sauce, one gill of tomato sauce, one shallot, one
glass of Marsala, eight fresh, or preserved, mush-
rooms, two truffles, salt, pepper, four eggs and
slices of fried bread.
Cut the chicken into eight neatly trimmed joints
and put them into a saute pan with the oil ; fry
quickly, to slightly brown the outside of the
chicken ; then add the shallot, finely chopped.
Pour off the oil into a smaller stewpan ; then add
the two kinds of sauce, the mushrooms and
truffles, both being cut into slices. Put the cover
68
POULTRY AND GAME DISHES
on the pan ; season with pepper and salt, and set
it in the oven to stew for about forty minutes. Fry
the eggs in the oil (they must be shaped like poached
eggs, not flat) ; arrange the pieces of chicken neatly
on a dish with the eggs ; lay the mushrooms and
truffles round. Strain over the sauce, previously
freed from fat, and serve with cutlet-shaped pieces
of fried bread laid round the dish. Some cocks’
combs can be added to the mushrooms and truffles,
and cooked with them, if liked.
a
FRIED CHICKEN PEMBROKE
/^\NE fowl, a mirepoix consisting of bacon,
carrot, onion, bay leaf, two cloves and
savoury herbs, one pint of stock, two ounces of
butter, half an ounce of flour, one glass of white
wine, the yolks of three eggs, one whole egg, lemon
juice, breadcrumbs, seasoning, frying fat and
parsley. ✪ Chicken Fritters
Page 25 · 4 recipe records on this page
Presented as published in 1914. 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
CUT up the fowl into neat pieces as for a saut6 dish, and cook it in butter under a cover ; then set the pieces in a very hot earthenware “ Cocotte ” dish, and lay upon them five ounces of raw truffles cut into thick slices and slightly salted and peppered. Swill the saute pan with a few tablespoonfuls of white wine ; add a little chicken stock ; pour this liquor into the cocotte ; thoroughly close the latter, and put it in a very hot oven for eight or ten minutes in the cocotte, and serve in this.
CHICKEN FRITTERS
a boiled or roasted chicken into small joints ; remove the skin and bones ; place the pieces in a deep dish ; sprinkle with salt and pepper, chopped parsley, a little oil and vinegar, and let them soak in this for an hour, or longer ; drain the pieces ; coat them well with frying batter and fry in hot fat ; drain carefully ; dish up, and garnish with fried parsley ; serve with a white sauce in a boat.
Frying Batter is prepared as follows : —
Sift four ounces of flour into a basin ; add half an ounce of oiled butter, a pinch of salt, the yolk
of one egg and one tablespoonful of cream ; mix this well with a wooden spoon, and dilute gradually with about half a gill of lukewarm water ; work it well until the paste becomes quite smooth. Allow it to stand for half an hour or more, and when you require to use some, whisk the whites of two eggs to a stiff froth and mix gently. The batter is then ready for use.
If intended for fruit fritters, add a teaspoonful of castor sugar ; if for fish or meat, a few drops of lemon juice added to the batter will be found to be an improvement. A thinnish batter is preferable to a thick one.
POULET SAUTE MARENGO
ONE good-sized tender white chickenn, one gill of best salad oil, one gill of brown Espagnol sauce, one gill of tomato sauce, one shallot, one glass of Marsala, eight fresh, or preserved, mushrooms, two truffles, salt, pepper, four eggs and slices of fried bread.
Cut the chicken into eight neatly trimmed joints and put them into a saute pan with the oil ; fry quickly, to slightly brown the outside of the chicken ; then add the shallot, finely chopped. Pour off the oil into a smaller stewpan ; then add the two kinds of sauce, the mushrooms and truffles, both being cut into slices. Put the cover
on the pan ; season with pepper and salt, and set it in the oven to stew for about forty minutes. Fry the eggs in the oil (they must be shaped like poached eggs, not flat) ; arrange the pieces of chicken neatly on a dish with the eggs ; lay the mushrooms and truffles round. Strain over the sauce, previously freed from fat, and serve with cutlet-shaped pieces of fried bread laid round the dish. Some cocks’ combs can be added to the mushrooms and truffles, and cooked with them, if liked.
a
FRIED CHICKEN PEMBROKE
ONE fowl, a mirepoix consisting of bacon,,
carrot, onion, bay leaf, two cloves and savoury herbs, one pint of stock, two ounces of butter, half an ounce of flour, one glass of white wine, the yolks of three eggs, one whole egg, lemon juice, breadcrumbs, seasoning, frying fat and parsley.
Records on this page
Poulet Aux TruffesChicken FrittersPoulet Sauté MarengoFried Chicken Pembroke