Bagotktant. — Place a saucepan over the fire with 1 ounce of
butter and 1 tablespoonf ul flour, stir and cook 3 minutes ; add '/«
pint boiling milk, a small bouquet, Y, teaspoonful nutmeg, 1 gill of
mushroom liquor, 12 whole peppers, 1 even teaspoonful salt, cook 6
minutes, then strain into a clean saucepan. Season 1 chicken liver
with salt and pepper, fry it 5 minutes in butter ; stew also Yt V^^^
of canned mushrooms 10 minutes in 1 ounce butter ; then cut into
small pieces ; cut also the liver fine, add to this 1 pint of cooked
chicken meat ; add the 3 ingredients to the sauce ; add from 2 to 4
tablespoonfuls of cream. Then fill the preparation into 6 table
shells ; sprinkle over some grated bread crumbs with a few drops of
butter, and bake till light brown in hot oven about 10 minutes.
Chicken h la Poulette. — Place a well-cleaned young chicken
8 pounds in weight in a saucepan over the fire, cover with boiling
water, add 2 onions, 1 bouquet, and Ys tablespoonf ul salt ; cover and
cook slowly. When done take out the chicken, remove skin and
CHICKEN. 886
bones, cut the white meat into Ys-inch pieces. Place a saucepan
with 2 ounces butter over the fire, add 2 tablespoonfuls flour,
stir and cook 3 minutes, then add gradually 1 pint of chicken broth,
1 teaspoonful salt, Y^ teaspoonful nutmeg, and a small bouquet; cook
5 minutes. Strain the sauce into a clean saucepan, add 1 gill of
fine-cut mushrooms, 1 tablespoonf ul lemon juice, cook 5 minutes ;
mix Ys pii^t of cream with the yolks of 4 eggs✪ Chicken Liver Timbales and 1 teaspoonful
fine-chopped parsley, add it to the sauce, stir for a few minutes over
the fire, without boiling ; then draw the saucepan to side of stove,
add the fine-cut chicken meat and the sweetbreads mentioned be-
low. Place 1 pair of large sweetbreads in a saucepan, cover with cold
water, add 1 teaspoonful salt, and boil 5 minutes ; remove, and cool
in cold water. Place a saucepan with 1 tablespoonful butter over
the fire, drain and dry the sweetbreads, add them to the butter,
season with 1 even teaspoonful seasoning salt, cover and cook
slowly till done ; then remove and cut them into pieces, and use as
directed above. Serve in small fancy bowls with finger rolls.
How to cooIe Old Chickens.— Singe, draw, and wash a
chicken of 3 or 4 years old ; put it in a kettle over the fire ; cover
completely with boiling water ; add Yt tablespoonful salt, 2 onions,
and a bouquet ; draw the kettle to side of stove and simmer gently
from 3 to 4 hours, or until a fork will easily penetrate through the
second joint ; then remove the kettle from the fire, let the chicken
remain 20 minutes in the broth ; take it out, season with 1 even
tablespoonful salt, 1 even teaspoonful pepper evenly distributed inside
and outside over the chicken. Then place a saucepan large enough
to hold the chicken over the fire with 4 ounces of larding pork ; fry
to a delicate brown ; add 2 ounces butter and the chicken ; keep
turning the chicken until it has obtained a fine brown color ; then
add Ys pii^t of the chicken broth, cover and cook slowly 30 minutes;
transfer the chicken to a hot dish ; remove some of the fat from
the gravy; mix 1 tablespoonful cornstarch with Ys cupful cold
water, add it to the gravy, stir and cook 3 minutes ; add sufficient
386 POULTRY. ✪ Silan Curry of Cold Chicken
Page 259 · 6 recipe records on this page
Presented as published in 1914. 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
Bagoutant. — Place a saucepan over the fire with 1 ounce of butter and 1 tablespoonful flour, stir and cook 3 minutes ; add '/« pint boiling milk, a small bouquet, Y, teaspoonful nutmeg, 1 gill of mushroom liquor, 12 whole peppers, 1 even teaspoonful salt, cook 6 minutes, then strain into a clean saucepan. Season 1 chicken liver with salt and pepper, fry it 5 minutes in butter ; stew also 1/4 of canned mushrooms 10 minutes in 1 ounce butter ; then cut into small pieces ; cut also the liver fine, add to this 1 pint of cooked chicken meat ; add the 3 ingredients to the sauce ; add from 2 to 4 tablespoonfuls of cream. Then fill the preparation into 6 table shells ; sprinkle over some grated bread crumbs with a few drops of butter, and bake till light brown in hot oven about 10 minutes.
Chicken à la Poulette. — Place a well-cleaned young chicken 8 pounds in weight in a saucepan over the fire, cover with boiling water, add 2 onions, 1 bouquet, and 1/2 tablespoonful salt; cover and cook slowly. When done take out the chicken, remove skin and
bones, cut the white meat into 1/8-inch pieces. Place a saucepan with 2 ounces butter over the fire, add 2 tablespoonfuls flour, stir and cook 3 minutes, then add gradually 1 pint of chicken broth, 1 teaspoonful salt, 1/4 teaspoonful nutmeg, and a small bouquet; cook 5 minutes. Strain the sauce into a clean saucepan, add 1 gill of fine-cut mushrooms, 1 tablespoonf ul lemon juice, cook 5 minutes ; mix 1/8 pint of cream with the yolks of 4 eggs and 1 teaspoonful fine-chopped parsley, add it to the sauce, stir for a few minutes over the fire, without boiling ; then draw the saucepan to side of stove, add the fine-cut chicken meat and the sweetbreads mentioned below. Place 1 pair of large sweetbreads in a saucepan, cover with cold water, add 1 teaspoonful salt, and boil 5 minutes ; remove, and cool in cold water. Place a saucepan with 1 tablespoonful butter over the fire, drain and dry the sweetbreads, add them to the butter, season with 1 even teaspoonful seasoning salt, cover and cook slowly till done ; then remove and cut them into pieces, and use as directed above. Serve in small fancy bowls with finger rolls.
How to cootle Old Chickens.— Singe, draw, and wash a chicken of 3 or 4 years old ; put it in a kettle over the fire ; cover completely with boiling water ; add 1/4 tablespoonful salt, 2 onions, and a bouquet ; draw the kettle to side of stove and simmer gently from 3 to 4 hours, or until a fork will easily penetrate through the second joint ; then remove the kettle from the fire, let the chicken remain 20 minutes in the broth ; take it out, season with 1 even tablespoonful salt, 1 even teaspoonful pepper evenly distributed inside and outside over the chicken. Then place a saucepan large enough to hold the chicken over the fire with 4 ounces of larding pork ; fry to a delicate brown ; add 2 ounces butter and the chicken ; keep turning the chicken until it has obtained a fine brown color ; then add 1/8 pint of the chicken broth, cover and cook slowly 30 minutes; transfer the chicken to a hot dish ; remove some of the fat from the gravy; mix 1 tablespoonful cornstarch with 1/8 cupful cold water, add it to the gravy, stir and cook 3 minutes ; add sufficient
Records on this page
SalpiconChicken à la PouletteChicken Liver TimbalesHam MonselineBagotktantSilan Curry of Cold Chicken