‘Take the required amount of chicken forcemeat, prepared with panada and cream, and divide it into three-oz. portions. Roll these portions into sausage-form, and open them so as to stuff them with some white chicken-meat, truffle and mushroom salpicon, cohered with reduced Allemande sauce. These quenelles may also be moulded in little, rectangular cases, used in biscuit-making, as follows:—Line the bottom and sides of the moulds, which should be well buttered, with a thickness of one-third inch of forcemeat; garnish the centre with salpicon; cover with forcemeat up to the edges, and smooth with the blade of a small knife dipped in tepid water. 524 GUIDE TO MODERN COOKERY Whichever way they are made, however, the boudins are poached like quenelles, and are afterwards drained on a piece of linen. They are then dipped in beaten egg and rolled in bread- crumbs, and, finally, gently coloured in clarified butter, that their inside may get heated at the same time. Dish them in a circle on a folded napkin, and serve a Péri- gueux Sauce separately. 1656—BOUDINS DE VOLAILLE SOUBISE Prepare the boudins with some forcemeat as above, but replace the salpicon inside by a very reduced and cold truffled Soubise purée. Poach, dip in beaten egg, and roll in bread-crumbs, and colour as before in clarified butter. Serve a clear Soubise separately. 1657—QUENELLES DE VOLAILLE MORLAND Mould some portions of somewhat firm chicken mousseline forcemeat into the shape of oval quenelles, three oz. in weight. Dip them in beaten egg; roll them in finely minced truffle, and press lightly on the latter with the blade of a knife, in order that it may combine with the egg. Poach gently in clarified butter, usder cover, that the force- meat may be well cooked. Dish in a circle, and in the middle pour a mushroom purée. 1658—QUENELLES DE VOLAILLE D’UZES Line the bottom and sides of some oval buttered quenelle moulds with chicken forcemeat prepared with panada and cream. Garnish the middle with a mince of the white of chicken meat cohered with reduced Allemande sauce, and cover with force- meat. Poach the quenelles in good time; drain them on a piece of linen; set them in a circle on a round dish, and coat with Aurore sauce. Garnish the centre of the circle with a fine Julienne of truffles. 1659—CAPILOTADE DE VOLAILLE Prepare an Italienne sauce, combined with cooked, sliced mushrooms. Add to this sauce some thin slices of cold fowl remains, and heat without allowing to boil at all. Dish in a timbale, and sprinkle a little chopped parsley over the preparation. 1660—CHICKEN PIE Cut a fowl into pieces as for a fricassée; season the pieces, and sprinkle them with three finely-chopped onions, one and POULTRY pate one-half oz. of chopped mushrooms cooked in butter, and a pinch of chopped parsley. Line the bottom and sides of a pie-dish with thin slices of veal; set the pieces of fowl inside, putting the legs undermost: add five oz. of thin slices of bacon; the yolks of four hard- boiled eggs cut into two; and moisten sufficiently to three-parts cover with chicken consommé✪ Chicken Pie. Cover with a layer of puff- paste, which should be sealed down to a strip of paste stuck to the edges of the pie-dish; gild; streak; make a slit in the middle of the paste, and bake in a moderate oven for one and one-half hours. When taking the pie out of the oven, pour a few table- spoonfuls of strong gravy into it. 1661 —CRETES ET ROGNONS DE CoQ In order to prepare cocks’ combs and kidneys, they should be first set to soak in cold water for a few hours. If they are fresh, they should be put in a saucepan of cold water; the latter should be made lukewarm, and they should then be drained and rubbed in a towel that their skins may be removed. This done, they are trimmed, and kept in fresh water, which ought to be frequently changed until they are quite white.

AI-modernized reading of the original text

‘Take the required amount of chicken forcemeat, prepared with panada and cream, and divide it into three-oz. portions. Roll these portions into sausage-form, and open them so as to stuff them with some white chicken-meat, truffle and mushroom salpicon, cohered with reduced Allemande sauce. These quenelles may also be moulded in little, rectangular cases, used in biscuit-making, as follows:—Line the bottom and sides of the moulds, which should be well buttered, with a thickness of one-third inch of forcemeat; garnish the centre with salpicon; cover with forcemeat up to the edges, and smooth with the blade of a small knife dipped in tepid water. Whichever way they are made, however, the boudins are poached like quenelles, and are afterwards drained on a piece of linen. They are then dipped in beaten egg and rolled in breadcrumbs, and, finally, gently coloured in clarified butter, that their inside may get heated at the same time. Dish them in a circle on a folded napkin, and serve a Périgueux Sauce separately. 1656—BOUDINS DE VOLAILLE SOUBISE Prepare the boudins with some forcemeat as above, but replace the salpicon inside by a very reduced and cold truffled Soubise purée. Poach, dip in beaten egg, and roll in bread-crumbs, and colour as before in clarified butter. Serve a clear Soubise separately. 1657—QUENELLES DE VOLAILLE MORLAND Mould some portions of somewhat firm chicken mousseline forcemeat into the shape of oval quenelles, three oz. in weight. Dip them in beaten egg; roll them in finely minced truffle, and press lightly on the latter with the blade of a knife, in order that it may combine with the egg. Poach gently in clarified butter, under cover, that the forcemeat may be well cooked. Dish in a circle, and in the middle pour a mushroom purée. 1658—QUENELLES DE VOLAILLE D’UZES Line the bottom and sides of some oval buttered quenelle moulds with chicken forcemeat prepared with panada and cream. Garnish the middle with a mince of the white of chicken meat cohered with reduced Allemande sauce, and cover with forcemeat. Poach the quenelles in good time; drain them on a piece of linen; set them in a circle on a round dish, and coat with Aurore sauce. Garnish the centre of the circle with a fine Julienne of truffles. 1659—CAPILOTADE DE VOLAILLE Prepare an Italienne sauce, combined with cooked, sliced mushrooms. Add to this sauce some thin slices of cold fowl remains, and heat without allowing to boil at all. Dish in a timbale, and sprinkle a little chopped parsley over the preparation. 1660—CHICKEN PIE Cut a fowl into pieces as for a fricassée; season the pieces, and sprinkle them with three finely-chopped onions, one and POULTRY pate one-half oz. of chopped mushrooms cooked in butter, and a pinch of chopped parsley. Line the bottom and sides of a pie-dish with thin slices of veal; set the pieces of fowl inside, putting the legs undermost: add five oz. of thin slices of bacon; the yolks of four hardboiled eggs cut into two; and moisten sufficiently to three-parts cover with chicken consommé. Cover with a layer of puffpaste, which should be sealed down to a strip of paste stuck to the edges of the pie-dish; gild; streak; make a slit in the middle of the paste, and bake in a moderate oven for one and one-half hours. When taking the pie out of the oven, pour a few tablespoonfuls of strong gravy into it. 1661 —CRETES ET ROGNONS DE CoQ In order to prepare cocks’ combs and kidneys, they should be first set to soak in cold water for a few hours. If they are fresh, they should be put in a saucepan of cold water; the latter should be made lukewarm, and they should then be drained and rubbed in a towel that their skins may be removed. This done, they are trimmed, and kept in fresh water, which ought to be frequently changed until they are quite white.

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Chicken Pie

A guide to modern cookery