The bird must be dished on a neatly shaped plain rice
socle, the sides of which are to be built up with rockshapes
of chicken aspic. The latter is whisked whilst liquid on
the ice to a froth, and shaped by means of a table-spoon
(like small meringues or queneUes). Pour a little half-
set clear jeUy round the base of the dish, and serve when
the latter has become firm.
Poussins Po§16s a la Madrid.
3 or 4 chic-chickens (poussins) ,2 oz. butter, 12 small veal
quenelles, 4 oz. lean bacon (cut in cubes), i small onion, 2
strips lemon rind, J gill demi-glace, 12 very small button
onions (peeled), seasoning, 8 mushroom heads, i pimiento
I carrot (scraped), ^bay-leaf, i gill tomato sauce, J glass
Marsala.
Truss the chic-chickens for braising, cut the carrot in
quarters, peel the onion and cut it in half, stick a clove
in one half. Melt the butter in a fire-proof earthenware
pot. Fry the button onions in this, and take them out ;
put in the carrot, cut onion, bay-leaf✪ Poussins Po§16s a la Madrid, and lemon rind, and
place in the chickens ; let them take colour over a brisk
fire, and set it in the oven for fifteen minutes. Take up,
pour off the fat, onion, etc., and place the chicken in
again with the fried button onions, the bacon cut in cubes
and fried, the mushroom heads, and the veal quenelles
previously poached in stock and drain also the pimiento
cut into slices. Season with salt, pepper and aromatics,
and moisten with the sauces mentioned, also the wine.
Cover the pan, and let its contents cook in the oven from
122 Recherche Entrees.
20 to 30 minutes. To serve, transfer the whole into an
oblong fireproof terrine, which should be placed in the
oven for at least 10 minutes before sending to table. If
liked the little birds may be cut in halves at the time of
dishing up, half a bird being considered enough for each
person.
Poulet Saut6 k la President.
(Stewed Chicken, President Style.)
I large chicken or Surrey fowl, 2 oz,. clarified butter, i
shallot, I glass sherry, i gill espagnole sauce, i gill tomato
sauce, about | lb. short crust paste, 4 oz. cooked game or
beef, I oz. ham, i oz. butter, 2 table-spoonfuls bechamel
sauce, 3 yolks of egg, 2 hard-boiled eggs, salt and pepper,
I large truffle, a croute of fried bread✪ Poulet Sauté à la President.
Draw, wipe and singe the chicken, cut it into neat
joints (it should make 8 nice pieces). Melt the butter in
a saute-pan, when hot put in the pieces, season with salt
and pepper, and fry a golden colour over a brisk fire.
Add the shallot finely chopped at the last, so as to blend a
little ; now add the sherry, cover, and reduce a little ;
then put in the tomato and espagnole sauce, and let sim-
mer gently for from 30 to 40 minutes. Roll out the paste.
Butter six or more little dariole moulds, and line them
with the paste, fill them up with raw rice or dried peas,
and bake in a moderately heated oven for 15 minutes,
or until they are of a nice golden colour. Turn out the
rice and fill the crusts with the following mixture : —
Cut the ham and game or beef into small pieces, and
pound in a mortar till smooth. Add the bechamel sauce,
butter, and hard-boiled yolk of egg. Pound well, work in
the raw yolks, season with pepper and salt, and rub
through a wire sieve. Cut the truffle into round slices,
and chop the trimmings finely, and mix with the above.
Fill the paste crusts with the farce carefully, and bake for
ten minutes in a moderate oven.
Dish up the chicken on a croute of fried bread, fixed
Entrees of Poultry. 123
on a hot dish by means of a httle batter or white of egg.
Skim off the fat from the sauce, and strain over the
chicken. Cut some slices of hard-boiled white of egg
into triangular or heart shapes, stamp out the centre so as
to receive the slices of truffle. Place these carefully on
the baked and filled paste crusts, and range them round
the chicken. Serve hot.
Poulet Saut6 d la Marengo. ✪ Poulet Sauté d la Marengo
Page 52 · 3 recipe records on this page
Presented as published in 1907. 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
The bird must be dished on a neatly shaped plain rice socle, the sides of which are to be built up with rockshapes of chicken aspic. The latter is whisked whilst liquid on the ice to a froth, and shaped by means of a table-spoon (like small meringues or quenelles). Pour a little halfset clear jelly round the base of the dish, and serve when the latter has become firm.
Poussins Posés à la Madrid.
3 or 4 chickens (poussins) ,2 oz. butter, 12 small veal quenelles, 4 oz. lean bacon (cut in cubes), i small onion, 2 strips lemon rind, J gill demi-glace, 12 very small button onions (peeled), seasoning, 8 mushroom heads, i pimiento I carrot (scraped), bay-leaf, i gill tomato sauce, J glass Marsala.
Truss the chickens for braising, cut the carrot in quarters, peel the onion and cut it in half, stick a clove in one half. Melt the butter in a fire-proof earthenware pot. Fry the button onions in this, and take them out ; put in the carrot, cut onion, bay-leaf, and lemon rind, and place in the chickens ; let them take colour over a brisk fire, and set it in the oven for fifteen minutes. Take up, pour off the fat, onion, etc., and place the chicken in again with the fried button onions, the bacon cut in cubes and fried, the mushroom heads, and the veal quenelles previously poached in stock and drain also the pimiento cut into slices. Season with salt, pepper and aromatics, and moisten with the sauces mentioned, also the wine. Cover the pan, and let its contents cook in the oven from
122 Recherche Entrees.
20 to 30 minutes. To serve, transfer the whole into an oblong fireproof terrine, which should be placed in the oven for at least 10 minutes before sending to table. If liked the little birds may be cut in halves at the time of dishing up, half a bird being considered enough for each person.
Poulet Saut6 k la President.
(Stewed Chicken, President Style.)
I large chicken or Surrey fowl, 2 oz. clarified butter, i shallot, I glass sherry, i gill espagnole sauce, i gill tomato sauce, about | lb. short crust paste, 4 oz. cooked game or beef, I oz. ham, i oz. butter, 2 table-spoonfuls bechamel sauce, 3 yolks of egg, 2 hard-boiled eggs, salt and pepper, I large truffle, a croute of fried bread.
Draw, wipe and singe the chicken, cut it into neat joints (it should make 8 nice pieces). Melt the butter in a saute-pan, when hot put in the pieces, season with salt and pepper, and fry a golden colour over a brisk fire. Add the shallot finely chopped at the last, so as to blend a little ; now add the sherry, cover, and reduce a little ; then put in the tomato and espagnole sauce, and let simmer gently for from 30 to 40 minutes. Roll out the paste. Butter six or more little dariole moulds, and line them with the paste, fill them up with raw rice or dried peas, and bake in a moderately heated oven for 15 minutes, or until they are of a nice golden colour. Turn out the rice and fill the crusts with the following mixture : —
Cut the ham and game or beef into small pieces, and pound in a mortar till smooth. Add the bechamel sauce, butter, and hard-boiled yolk of egg. Pound well, work in the raw yolks, season with pepper and salt, and rub through a wire sieve. Cut the truffle into round slices, and chop the trimmings finely, and mix with the above. Fill the paste crusts with the farce carefully, and bake for ten minutes in a moderate oven.
Dish up the chicken on a croute of fried bread, fixed
Entrees of Poultry. 123
on a hot dish by means of a little batter or white of egg. Skim off the fat from the sauce, and strain over the chicken. Cut some slices of hard-boiled white of egg into triangular or heart shapes, stamp out the centre so as to receive the slices of truffle. Place these carefully on the baked and filled paste crusts, and range them round the chicken. Serve hot.
Poulet Saut6 d la Marengo.
Records on this page
Poussins Po§16s a la MadridPoulet Sauté à la PresidentPoulet Sauté d la Marengo