2 plump spring chickens, | pint preserved c6pes, or
morilles, 12 small potatoes, J gill veloute sauce, i table-
spoonful meat glaze or Lemco, brandy, i oz. butter, i
dessert-spoonful flour, chicken stock, seasoning, bread
croutons✪ Filets de Poulet à la Holder.
Remove carefully the fillets of the 2 chickens.skin them
and place them on a buttered saute-pan, pour over a
table-spoonful of old brandy, and season to taste
with salt and pepper. Moisten with a little chicken
stock, cover with a buttered paper and poach in the oven
for 15 minutes. Take up the fillets and keep hot, pour
off the liquor in the saute-pan, and melt in it the re-
mainder of the butter. To this add the flour, cook a
little, and add |- gill chicken stock, the liquor and the
meat glaze or Lemco. Cook for 10 minutes and strain.
Return to the saute-pan and place in the chicken fillets,
cook them gently for another 15 minutes. Have ready
some heart shapes of fried bread croutons, dress the fillets
on these in the form of a border on a round entr6e dish.
Heap up the cepes or morilles in the veloute sauce, and
put this ragout in the centre. Sauce over the whole
carefully and send to table hot.
Chapon d la Bechamel (Cold).
(Cold Capon, B6ehamel style.)
Cook a large capon trussed for boiling in seasoned
white stock. When done, drain it well and let cool.
138 RechercM Entries.
Mask it with white chaud-froid sauce composed of
bechamel cream and aspic. Cook also 6 oz. of rice✪ Chapon à la Bechamel in
sufficient water to make a fairly firm mixture. Pound it
in a mortar, and press into an oval-shaped fiat mould ;
when cold turn out and carve the side with a sharp knife.
Place this on an oval dish and put the prepared capon
upon it. Insert in breast part a skewer or hatelet with
cock's comb, truffle, and a few sauce-coated mushroom
heads. Repeat the cooking operation and lastly mask
with a thin layer of aspic. Put some triangular-shaped
pieces of set aspic round the base of the dish, and serve.
Mousselines de Chapon en Caisses (Cold).
(Small Capon Mousselines in Cases.)
Prepare a cream-like mixture the same as directed for
" Darioles de Creme de Volaille " on page 140, using the
remains of boiled capon in place of chicken. Line 8 flat
bouche moulds with a thin layer of aspic and decorate
each mould with a star of truffle placed in the centre, with
small clots of truffle around it. Next coat the moulds
with a layer of aspic cream, and fill, when set, with the
capon mixture. Place the moulds on the ice to set.
Put a little seasoned mixed salad✪ Mousselines de Chapon en Caisses, cut very small, into
china or paper souffle cases, unmould the mousseUnes
and place each on the salad into the cases. Garnish the
edges with sprigs of endive. Dish up, and serve cold.
Caneton h, la Rouennaise.
(Rouen Duckling.) ""
Truss a Rouen duckling for roasting, prepare a farce
with 4 oz. of bacon, chopped and fried lightly with 6
duck livers, i small onion blanched and chopped.
Pound all when cold, rub through a sieve, and add i
teaspoonful of chopped parsley and mix well together.
Stuff the duckling with this preparation, retruss it and
roast in a fireproof earthenware roasting pan.
Entries of Poultry. 139
' For the sauce or gravy use i table-spoonful of liver
purfe, I gill of gravy or thin demi-glace sauce, the juice
of half an orange, and i small glass of port wine. Boil up,
season with salt and cayenne, then strain, reheat, and
serve separately with the duckling, which must be dished
on a croute of fried bread and garnished with finely fried
straw potatoes.
Note.— It is most essential that the duckUng should be
roasted " saignant " or underdone.
Dinde k la Florentine. ✪ Caneton à la Rouennaise (Rouen Duckling)
Page 59 · 5 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
2 plump spring chickens, | pint preserved c6pes, or morilles, 12 small potatoes, J gill veloute sauce, i tablespoonful meat glaze or Lemco, brandy, i oz. butter, i dessert-spoonful flour, chicken stock, seasoning, bread croutons.
Remove carefully the fillets of the 2 chickens.skin them and place them on a buttered saute-pan, pour over a table-spoonful of old brandy, and season to taste with salt and pepper. Moisten with a little chicken stock, cover with a buttered paper and poach in the oven for 15 minutes. Take up the fillets and keep hot, pour off the liquor in the saute-pan, and melt in it the remainder of the butter. To this add the flour, cook a little, and add |- gill chicken stock, the liquor and the meat glaze or Lemco. Cook for 10 minutes and strain. Return to the saute-pan and place in the chicken fillets, cook them gently for another 15 minutes. Have ready some heart shapes of fried bread croutons, dress the fillets on these in the form of a border on a round entr6e dish. Heap up the cepes or morilles in the veloute sauce, and put this ragout in the centre. Sauce over the whole carefully and send to table hot.
Chapon d la Bechamel (Cold). (Cold Capon, B6ehamel style.)
Cook a large capon trussed for boiling in seasoned
white stock. When done, drain it well and let cool.
138 Recherche Entries.
Mask it with white chaud-froid sauce composed of bechamel cream and aspic. Cook also 6 oz. of rice in sufficient water to make a fairly firm mixture. Pound it in a mortar, and press into an oval-shaped fiat mould ; when cold turn out and carve the side with a sharp knife. Place this on an oval dish and put the prepared capon upon it. Insert in breast part a skewer or hatelet with cock's comb, truffle, and a few sauce-coated mushroom heads. Repeat the cooking operation and lastly mask with a thin layer of aspic. Put some triangular-shaped pieces of set aspic round the base of the dish, and serve.
Mousselines de Chapon en Caisses (Cold). (Small Capon Mousselines in Cases.)
Prepare a cream-like mixture the same as directed for " Darioles de Creme de Volaille " on page 140, using the remains of boiled capon in place of chicken. Line 8 flat bouche moulds with a thin layer of aspic and decorate each mould with a star of truffle placed in the centre, with small clots of truffle around it. Next coat the moulds with a layer of aspic cream, and fill, when set, with the capon mixture. Place the moulds on the ice to set.
Put a little seasoned mixed salad, cut very small, into china or paper souffle cases, unmould the mousseUnes and place each on the salad into the cases. Garnish the edges with sprigs of endive. Dish up, and serve cold.
Caneton h, la Rouennaise.
(Rouen Duckling.) ""
Truss a Rouen duckling for roasting, prepare a farce with 4 oz. of bacon, chopped and fried lightly with 6 duck livers, i small onion blanched and chopped. Pound all when cold, rub through a sieve, and add i teaspoonful of chopped parsley and mix well together. Stuff the duckling with this preparation, retruss it and roast in a fireproof earthenware roasting pan.
Entries of Poultry. 139
' For the sauce or gravy use i table-spoonful of liver purfe, I gill of gravy or thin demi-glace sauce, the juice of half an orange, and i small glass of port wine. Boil up, season with salt and cayenne, then strain, reheat, and serve separately with the duckling, which must be dished on a croute of fried bread and garnished with finely fried straw potatoes.
Note.— It is most essential that the duckUng should be roasted " saignant " or underdone.
Dinde k la Florentine.
Records on this page
Filets de Poulet à la HolderChapon à la BechamelMousselines de Chapon en CaissesCaneton à la Rouennaise (Rouen Duckling)Dinde à la Florentine (Turkey, Florentine style)