Remove the breast from a fine chicken or Surrey fowl,
take off the skin and flatten the meat with a cutlet bat.
Cut each fillet in two, trim a little, and place a raw
bearded oyster in the centre of each slice of fillet.
Season lightly with pepper, salt, aud lemon juice, then
roll each little fillet in a piece of oiled white paper.
Place them in a buttered saute-pan with a little stock and
a glass of white wine. Cook them thus in the oven from
10 to 15 minutes. Take up, remove the paper, dish up
and pour over a nicely made veloute sauce✪ Filets de Poulet aux Huitres flavoured with
the reduced chicken liquor.
Poulet Frit k la Villeroi.
(Fried Chicken, Villeroi style.)
I fowl, I pint stock, 2 or. butter, J oz. flour, i glass
white wine, i whole egg, bread-crumbs, frying fat, a
mirepoix consisting of bacon, carrot, onion, bay-leaf, 2
cloves, and savoury herbs, 3 yolks of eggs, lemon juice,
seasoning, parsley✪ Poulet Frit k la Villeroi.
Truss the fowl as for braising ; place it on a bed of
vegetable and bacon (mirepoix), with an ounce of butter
in a braising-pan (braisoire), and let the surface of the
fowl get nicely browned over a bright fire. Moisten with
stock, season with salt and pepper, cover, and place in
the oven for about ^ an hour, baste occasionally. Take
128 Ttechci'che Entrees.
Supr^mes de Volaille k la Strasbourgeoise.
(Chicken Fillets, Strasbourg style.)
2 chickens, i tin or terrine foie gras (about 6 oz.), 4 oz.
fat pork, aromatic spice, pepper and salt, pig's caul, 3 to
4 fresh mushrooms, 4 oz. butter, i truffle, bread-crumbs,
I egg, demi-glace sauce, morels✪ Suprêmes de Volaille k la Strasbourgeoise.
Remove the fillet and wing portions of chicken, flatten
them, and cut out about ten nice rounds the size of a four
shilling piece. Pound in a mortar about 6 oz. of chicken
meat free from skin and gristle, cut up the pork and foie-
gras, pound each separately, then mix well. Season with
pepper, salt, and aromatics, and rub the whole through
a fine wire sieve. Chop finely the fresh mushrooms (these
being previously peeled and trimmed) ; fry them
slightly in some butter over a brisk fire. Cut the caul
into pieces large enough to envelop a cutlet, put each
piece of caul over a cutlet-shaped mould (you will need 8
or 10 of these). Put a table-spoonful of the prepared
farce in the centre of each piece of caul, spread out the
farce, now put a chicken fillet on top of this, then a few
chopped and broiled mushrooms, a thin slice of truffle,
and finish up with a further layer of farce.
Fold in the pig's caul, press the whole lightly into the
moulds, so as to obtain correct cutlet shapes. Beat up
an egg, add to it an ounce of liquid butter, also a tea-
spoonful of chopped parsley, mix thoroughly, coat the
cutlets with this, then dip in fresh bread-crumbs. En-
deavour to keep the cutlets in neat shapes whilst crumb-
ing. Fry them in hot butter to a nice colour, dish up on a
narrow border of mashed potatoes, fill up the centre with
broiled morilles or fresh mushrooms, and serve with demi-
glace sauce.
Suprfemes de Volaille h, la Mirette.
■f^ (Chicken Fillets, Mirette style.)
Remove the breasts from two fine chickens, skin the
fillets and lard them ; place them in a saute-pan with
TIMEALE DE VOI-AILT.E A LA PASQUAL. (/l. I33.)
BtCASSINES BRAIsfeES AUX CHODX. {p. 169.)
Entrees of Poultry. 129
Page 54 · 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
Remove the breast from a fine chicken or Surrey fowl, take off the skin and flatten the meat with a cutlet bat. Cut each fillet in two, trim a little, and place a raw bearded oyster in the centre of each slice of fillet.
Season lightly with pepper, salt, aud lemon juice, then roll each little fillet in a piece of oiled white paper. Place them in a buttered saute-pan with a little stock and a glass of white wine. Cook them thus in the oven from 10 to 15 minutes. Take up, remove the paper, dish up and pour over a nicely made veloute sauce flavoured with the reduced chicken liquor.
Poulet Frit k la Villeroi. (Fried Chicken, Villeroi style.)
I fowl, I pint stock, 2 or. butter, J oz. flour, i glass white wine, i whole egg, bread-crumbs, frying fat, a mirepoix consisting of bacon, carrot, onion, bay-leaf, 2 cloves, and savoury herbs, 3 yolks of eggs, lemon juice, seasoning, parsley.
Truss the fowl as for braising ; place it on a bed of vegetable and bacon (mirepoix), with an ounce of butter in a braising-pan (braisoire), and let the surface of the fowl get nicely browned over a bright fire. Moisten with stock, season with salt and pepper, cover, and place in the oven for about ^ an hour, baste occasionally. Take
128 Recherche Entrees.
Supr^mes de Volaille k la Strasbourgeoise.
(Chicken Fillets, Strasbourg style.) 2 chickens, i tin or terrine foie gras (about 6 oz.), 4 oz. fat pork, aromatic spice, pepper and salt, pig's caul, 3 to 4 fresh mushrooms, 4 oz. butter, i truffle, bread-crumbs, I egg, demi-glace sauce, morels.
Remove the fillet and wing portions of chicken, flatten them, and cut out about ten nice rounds the size of a four shilling piece. Pound in a mortar about 6 oz. of chicken meat free from skin and gristle, cut up the pork and foie gras, pound each separately, then mix well. Season with pepper, salt, and aromatics, and rub the whole through a fine wire sieve. Chop finely the fresh mushrooms (these being previously peeled and trimmed) ; fry them slightly in some butter over a brisk fire. Cut the caul into pieces large enough to envelop a cutlet, put each piece of caul over a cutlet-shaped mould (you will need 8 or 10 of these). Put a table-spoonful of the prepared farce in the centre of each piece of caul, spread out the farce, now put a chicken fillet on top of this, then a few chopped and broiled mushrooms, a thin slice of truffle, and finish up with a further layer of farce.
Fold in the pig's caul, press the whole lightly into the moulds, so as to obtain correct cutlet shapes. Beat up an egg, add to it an ounce of liquid butter, also a teaspoonful of chopped parsley, mix thoroughly, coat the cutlets with this, then dip in fresh bread-crumbs. Endeavour to keep the cutlets in neat shapes whilst crumbing. Fry them in hot butter to a nice colour, dish up on a narrow border of mashed potatoes, fill up the centre with broiled morilles or fresh mushrooms, and serve with demiglace sauce.
Suprfemes de Volaille h, la Mirette.
■f^ (Chicken Fillets, Mirette style.)
Remove the breasts from two fine chickens, skin the fillets and lard them ; place them in a saute-pan with
[illustration: TIMBALL DE VOLAILLE A LA PASQUAL. (p. 133.)]
[illustration: BECASSINES BRAISEES AUX CHOUX. (p. 169.)]
Entrees of Poultry. 129
Records on this page
Filets de Poulet aux HuitresPoulet Frit k la VilleroiSuprêmes de Volaille k la Strasbourgeoise