Set these paupiettes in a shallow sautépan, and, five minutes
before serving, sprinkle them with four oz. of boiling butter;
salt moderately, and cook in a fierce oven.
After having removed the string, set each nonnette on a
square, hollowed crouton of bread-crumb, fried in butter, and
coated inside with foie-gras purée. Coat moderately with a
light chicken glaze, finished with butter, and squeeze a drop
of lemon juice on each nonnette.
1627—URSULINES DE NANCY
Prepare some barquette crusts.
Mould some chicken forcemeat into large, round, regular
quenelles, and poach them in some white consommé, in time
for them to be ready when the Ursulines are being dished.
A few moments before serving, garnish the barquette crusts
with foie-gras purée, thinned with a little good half-glaze,
flavoured with port or sherry wine. In the middle of each gar-
nished barquette, set a well-drained mousseline quenelle; deck
each quenelle with a thin and wide slice of truffle; set a small
heap of asparagus-heads, cohered with butter, at either end of
the barquettes, that is to say, on either side of the quenelle; and
slightly coat the latter with chicken glaze, finished with butter.
Serve, separately, a sauceboat containing some of the same
chicken glaze with butter.
1628—FILETS DE POULET A LA SAINT-GERMAIN
Season the fillets, dip them in melted butter and roll them
in bread-crumbs; grill them gently, each on a sheet of oiled
paper, and sprinkle with clarified butter during the operation.
Dish the grilled fillets, and serve at the same time :—(1) a
Béarnaise sauce; (2) a timbale containing a purée of foie gras
with cream.
1629—FILETS DE POULET MIREILLE
Prepare a garnish as for No. 1365; i.e., sliced, raw potatoes
and artichoke-bottoms, set in a small earthenware dish and
cooked as ‘‘ Pommes Anna.”’
Sauté the fillets in butter at the last moment; put them on
the garnish, and sprinkle them with nut-brown butter.
518 GUIDE TO MODERN COOKERY
SPRING CHICKENS (POULETS DE GRAINS)
Spring chickens are usually either grilled or prepared ‘‘ en
casserole’’ in accordance with one or another of the many
recipes applicable to them.
1630—POULET DE GRAINS A LA BELLE-MEUNIERE
Stuff the chicken with four sliced chickens’ livers and three
oz. of raw, quartered mushrooms, slightly tossed in butter.
Slip five or six fine slices of truffle under the skin of the breast;
truss the chicken as for an entrée, and brown it in butter.
This done, put it into an oval cocotte, with two oz. of butter,
four rectangles of blanched breast of pork, and three oz. of
raw quartered mushrooms, quickly tossed in butter beforehand.
Cook in the oven, under cover, and add two tablespoonfuls
of veal gravy✪ Poulet de Grains à la Belle-Meunière, just before serving.
1631I—POULET DE GRAINS A LA BERGERE
Fry in butter four oz. of blanched breast of pork, cut
into dice, and one-half lb. of small, whole mushrooms. Drain,
and set to brown in the same butter, the chicken stuffed with
a half-onion and three oz. of mushrooms, chopped and fried
in butter, and mixed with three oz. of butter and a coffee-
spoonful of chopped parsley.
When the chicken is well coloured or gilded, put the bacon
and the mushrooms round it; swill with one-sixth pint of white
wine; reduce by two-thirds; add four tablespoonfuls of veal
gravy✪ Poulet de Grains à la Bergère, and complete the cooking of the chicken in the oven.
Set it on a round dish; thicken the cooking-liquor with a
piece of manied butter, the size of a hazei-nut, or a little arrow-
root; pour the sauce and the garnish round the chicken, and
surround it with a border of freshly-fried straw potatoes.
1632—POULET DE GRAINS BONNE FEMME
Fry in butter four oz. of breast of fresh or salted pork, cut
into slices and blanched. Drain; colour the chicken in the same
iat, and put it in an oval cocotte with the slices of bacon.
Page 298 · 2 recipe records on this page
Presented as published in 1909. 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
Set these paupiettes in a shallow sauté pan, and, five minutes before serving, sprinkle them with four oz. of boiling butter; salt moderately, and cook in a fierce oven.
After having removed the string, set each nonnette on a square, hollowed crouton of bread-crumb, fried in butter, and coated inside with foie-gras purée. Coat moderately with a light chicken glaze, finished with butter, and squeeze a drop of lemon juice on each nonnette.
1627—URSULINES DE NANCY
Prepare some barquette crusts.
Mould some chicken forcemeat into large, round, regular quenelles, and poach them in some white consommé, in time for them to be ready when the Ursulines are being dished.
A few moments before serving, garnish the barquette crusts with foie-gras purée, thinned with a little good half-glaze, flavoured with port or sherry wine. In the middle of each garnished barquette, set a well-drained mousseline quenelle; deck each quenelle with a thin and wide slice of truffle; set a small heap of asparagus-heads, cohered with butter, at either end of the barquettes, that is to say, on either side of the quenelle; and slightly coat the latter with chicken glaze, finished with butter.
Serve, separately, a sauceboat containing some of the same chicken glaze with butter.
1628—FILETS DE POULET A LA SAINT-GERMAIN
Season the fillets, dip them in melted butter and roll them in bread-crumbs; grill them gently, each on a sheet of oiled paper, and sprinkle with clarified butter during the operation.
Dish the grilled fillets, and serve at the same time :—(1) a Béarnaise sauce; (2) a timbale containing a purée of foie gras with cream.
1629—FILETS DE POULET MIREILLE
Prepare a garnish as for No. 1365; i.e., sliced, raw potatoes and artichoke-bottoms, set in a small earthenware dish and cooked as ‘‘ Pommes Anna.”’
Sauté the fillets in butter at the last moment; put them on the garnish, and sprinkle them with nut-brown butter.
SPRING CHICKENS (POULETS DE GRAINS)
Spring chickens are usually either grilled or prepared ‘‘ en casserole’’ in accordance with one or another of the many recipes applicable to them.
1630—POULET DE GRAINS A LA BELLE-MEUNIERE
Stuff the chicken with four sliced chickens’ livers and three oz. of raw, quartered mushrooms, slightly tossed in butter. Slip five or six fine slices of truffle under the skin of the breast; truss the chicken as for an entrée, and brown it in butter.
This done, put it into an oval cocotte, with two oz. of butter, four rectangles of blanched breast of pork, and three oz. of raw quartered mushrooms, quickly tossed in butter beforehand.
Cook in the oven, under cover, and add two tablespoonfuls of veal gravy, just before serving.
1631I—POULET DE GRAINS A LA BERGERE
Fry in butter four oz. of blanched breast of pork, cut into dice, and one-half lb. of small, whole mushrooms. Drain, and set to brown in the same butter, the chicken stuffed with a half-onion and three oz. of mushrooms, chopped and fried in butter, and mixed with three oz. of butter and a coffeespoonful of chopped parsley.
When the chicken is well coloured or gilded, put the bacon and the mushrooms round it; swill with one-sixth pint of white wine; reduce by two-thirds; add four tablespoonfuls of veal gravy, and complete the cooking of the chicken in the oven.
Set it on a round dish; thicken the cooking-liquor with a piece of manied butter, the size of a hazei-nut, or a little arrowroot; pour the sauce and the garnish round the chicken, and surround it with a border of freshly-fried straw potatoes.
1632—POULET DE GRAINS BONNE FEMME
Fry in butter four oz. of breast of fresh or salted pork, cut into slices and blanched. Drain; colour the chicken in the same iat, and put it in an oval cocotte with the slices of bacon.
Records on this page
Poulet de Grains à la Belle-MeunièrePoulet de Grains à la Bergère