Cut the chicken into neat joints, the same as for poulet saute (No. 965), brown the pieces slightly on both sides in a saute-pan, with about two and a half ounces of butter. Season with paprika, salt, and a pinch of nutmeg. Drain off some of the butter, sprinkle over the flour, and brown a little ; then add the wine and milk (pre- viously boiled), stir well, and simmer very gently from twenty to thirty minutes. Add the parsley last of all ; wash, blanch, and cook the rice with stock. Season with nutmeg, salt, and paprika ; add remainder of butter, ham, or tongue, cut into small dice. Butter a border-mould, fill up with rice (pack firmly), turn out on a round flat dish. Dress the chicken in the centre of the border, strain the sauce, reduce again, add the juice of half a lemon, and finish with a little more butter. Pour over the, chicken, and serve. 954. Poulet en Cocotte, — 1 fowl, trussed for boiling, 8-12 small button onions, 4 oz. bacon, streaky, 2 oz. butter, 12 new pota- toes, 1 gill demi-glace sauce (No. 237), 1 glass Marsala or sherry, salt, pepper, chopped parsley✪ Poulet en Cocotte . Cut the bacon into dice and fry in a saute-pan with the onions, previously peeled ; take out the onions and put them on a plate : put the fowl in a fire-proof pan (casserole), pour over the bacon and fat, : also a little butter, season with pepper and salt, and let it take colour z 388 THE NEW CENTURY COOKERY BOOK over the fire ; then cover and cook in the oven for twenty minutes. Meanwhile wash and scrape the potatoes, blanch and drain them, finally saute them in butter in a saute-pan. Pour the fat off the chicken. Add the wine, sauce, and button onions, return to the oven and cook for another fifteen minutes. Take up the fowl, untruss, and dish up ; surround it with the button onions and potatoes. Season the sauce to taste and pour a little over the fowl. Serve the remainder in a sauce-boat and send to table with the fowl. 955. Filets de I* o n let aux Grose illes. — Remove the breasts of two chickens, pare and trim them neatly, season with pepper and salt, dip them in white of egg and cover with bread-crumbs (use fresh crumbs for this purpose). Make a farce with the remainder of meat of the chickens, fill up a well-greased border-mould, and poach it in the oven for thirty-five minutes. Cut the carcass into small pieces and fry in butter with a small onion and a bouquet garni, pour off the fat, add a gill of demi-glace sauce (No. 237), half a gill of rich gravy, and a dessertspoonful of red currant jelly, allow this to reduce well, strain, and season to taste. Fry the crumbed fillets in clarified butter. Dish up the border and fill the centre with green peas, tossed in butter. Cut the fillets in halves and place neatly on top. Pour the sauce round the base of the dish and serve hot.

AI-modernized reading of the original text

Cut the chicken into neat joints, the same as for poulet saute (No. 965), brown the pieces slightly on both sides in a saute-pan, with about two and a half ounces of butter. Season with paprika, salt, and a pinch of nutmeg. Drain off some of the butter, sprinkle over the flour, and brown a little ; then add the wine and milk (previously boiled), stir well, and simmer very gently from twenty to thirty minutes. Add the parsley last of all ; wash, blanch, and cook the rice with stock. Season with nutmeg, salt, and paprika ; add remainder of butter, ham, or tongue, cut into small dice. Butter a border-mould, fill up with rice (pack firmly), turn out on a round flat dish. Dress the chicken in the centre of the border, strain the sauce, reduce again, add the juice of half a lemon, and finish with a little more butter. Pour over the, chicken, and serve. 954. Poulet en Cocotte. — 1 fowl, trussed for boiling, 8-12 small button onions, 4 oz. bacon, streaky, 2 oz. butter, 12 new potatoes, 1 gill demi-glace sauce (No. 237), 1 glass Marsala or sherry, salt, pepper, chopped parsley. Cut the bacon into dice and fry in a saute-pan with the onions, previously peeled ; take out the onions and put them on a plate : put the fowl in a fire-proof pan (casserole), pour over the bacon and fat, : also a little butter, season with pepper and salt, and let it take colour over the fire ; then cover and cook in the oven for twenty minutes. Meanwhile wash and scrape the potatoes, blanch and drain them, finally saute them in butter in a saute-pan. Pour the fat off the chicken. Add the wine, sauce, and button onions, return to the oven and cook for another fifteen minutes. Take up the fowl, untruss, and dish up ; surround it with the button onions and potatoes. Season the sauce to taste and pour a little over the fowl. Serve the remainder in a sauce-boat and send to table with the fowl. 955. Filets de Poulet aux Groseilles. — Remove the breasts of two chickens, pare and trim them neatly, season with pepper and salt, dip them in white of egg and cover with bread-crumbs (use fresh crumbs for this purpose). Make a farce with the remainder of meat of the chickens, fill up a well-greased border-mould, and poach it in the oven for thirty-five minutes. Cut the carcass into small pieces and fry in butter with a small onion and a bouquet garni, pour off the fat, add a gill of demi-glace sauce (No. 237), half a gill of rich gravy, and a dessertspoonful of red currant jelly, allow this to reduce well, strain, and season to taste. Fry the crumbed fillets in clarified butter. Dish up the border and fill the centre with green peas, tossed in butter. Cut the fillets in halves and place neatly on top. Pour the sauce round the base of the dish and serve hot.

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Poulet en Cocotte

The new century cookery book