271. Chicken Saute aux Fines Herbes.
Clean and cut in pieces two young chickens, and
put them in a saucepan, with four chopped shallots
and two ounces of butter. Turn your chicken con-
tinually, so as not to stick to the pan, add a little
IOO FRENCH DISHES.
salt, pepper, and nutmeg, and half a pint of Spanish
sauce (Art. 80). Chop a dozen mushrooms very fine,
boil five minutes longer, and, just before serving, add
a tablespoonful of chopped parsley, which mix with
your sauce, and serve very hot.
272. Chicken a la Financiere. Prepare two
young chickens as for a fricassee, put them in a frying-
pan with an ounce of butter. When beginning to
color, remove them from the frying-pan and place
them in a saucepan with half a pint of Spanish sauce
(Art. 80), two wineglasses of sherry, a pinch of
pepper✪ Broiled Chicken, salt, and nutmeg, several branches of parsley,
inclosing two cloves, a little thyme, and two bay-
leaves, and tie all together. Boil for about thirty-
five minutes. Cut in pieces six truffles, six mush-
rooms, a sweet-bread tossed in a little butter, a
dozen chickens' kidneys, let the sauce boil up again,
and serve.
273. Supreme de Volaille. Take four very
tender chickens, cut the skin which covers the breast,
so as to remove the fillets. Pass the point of a knife
between the breast-bone and the fillet as far as the
wish-bone, then remove the fillet entire, without tear-
ing it, and proceed the same with the other fillets.
Place them on a table, and open them carefully,
dividing the large fillets from the small ones (those
underneath), but not separating them, and introduce
between each fillet a tablespoonful of chicken farce
(Art. n), with which you have mixed three truffles
chopped very fine ; make three or four incisions on
the top of each fillet, moisten lightly with a little
ENTREES. I0I
white of egg, decorate the top with thin slices of
truffles cut in the form of small cockscombs ; again
moisten lightly with white of egg, place the fillets in
a saucepan, adding a wineglass of sherry, half an
ounce of butter, three sherry-glasses of consomme
(Art. i), put the lid on your saucepan, and boil
gently ten minutes. Serve them in half a pint of
sauce supreme (Art. 99), to which you have added
about eight chopped truffles.
274. Chicken a la Toulouse. Take the eight
thighs of the foregoing, and put them in a saucepan
with some consomme (Art. 1), several branches of
parsley, inclosing two bay-leaves, two branches of
thyme, two cloves, two pepper-corns, and tie all to-
gether ; also, add an onion and a carrot, cut in slices ;
boil gently for about forty minutes, and, if sufficiently
done, drain them, place them in a circle on a dish,
and serve them with a sauce Allemande (Art. 81) in
the center, to which you have added a dozen chopped
mushrooms.
275. Chicken with Rice. Clean and prepare
two chickens, put them in a saucepan with enough
consomme- (Art. 1) to cover them. After boiling
forty minutes, drain them. Wash half a pound of
rice and boil it for ten minutes, put it in cold water,
drain it and moisten with a quarter of the liquid in
which the chickens were cooked and which you have
strained, add a pinch of salt, pepper, and nutmeg.
Simmer gently for forty minutes, add an ounce of
butter to your rice, mix all well together, place on a
dish, and serve your chickens cut up in pieces on top.
I02 FRENCH DISHES. ✪ Chicken with Rice
Page 45 · 2 recipe records on this page
Presented as published in 1886. 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
271. Chicken Saute aux Fines Herbes. Clean and cut in pieces two young chickens, and put them in a saucepan, with four chopped shallots and two ounces of butter. Turn your chicken continually, so as not to stick to the pan, add a little
salt, pepper, and nutmeg, and half a pint of Spanish sauce (Art. 80). Chop a dozen mushrooms very fine, boil five minutes longer, and, just before serving, add a tablespoonful of chopped parsley, which mix with your sauce, and serve very hot.
272. Chicken a la Financiere. Prepare two young chickens as for a fricassee, put them in a fryingpan with an ounce of butter. When beginning to color, remove them from the frying-pan and place them in a saucepan with half a pint of Spanish sauce (Art. 80), two wineglasses of sherry, a pinch of pepper, salt, and nutmeg, several branches of parsley, inclosing two cloves, a little thyme, and two bayleaves, and tie all together. Boil for about thirtyfive minutes. Cut in pieces six truffles, six mushrooms, a sweet-bread tossed in a little butter, a dozen chickens' kidneys, let the sauce boil up again, and serve.
273. Supreme de Volaille. Take four very tender chickens, cut the skin which covers the breast, so as to remove the fillets. Pass the point of a knife between the breast-bone and the fillet as far as the wish-bone, then remove the fillet entire, without tearing it, and proceed the same with the other fillets. Place them on a table, and open them carefully, dividing the large fillets from the small ones (those underneath), but not separating them, and introduce between each fillet a tablespoonful of chicken farce (Art. n), with which you have mixed three truffles chopped very fine ; make three or four incisions on the top of each fillet, moisten lightly with a little
ENTREES. I0I
white of egg, decorate the top with thin slices of truffles cut in the form of small cockscombs ; again moisten lightly with white of egg, place the fillets in a saucepan, adding a wineglass of sherry, half an ounce of butter, three sherry-glasses of consomme (Art. 1), put the lid on your saucepan, and boil gently ten minutes. Serve them in half a pint of sauce supreme (Art. 99), to which you have added about eight chopped truffles.
274. Chicken a la Toulouse. Take the eight thighs of the foregoing, and put them in a saucepan with some consomme (Art. 1), several branches of parsley, inclosing two bay-leaves, two branches of thyme, two cloves, two pepper-corns, and tie all together ; also, add an onion and a carrot, cut in slices ; boil gently for about forty minutes, and, if sufficiently done, drain them, place them in a circle on a dish, and serve them with a sauce Allemande (Art. 81) in the center, to which you have added a dozen chopped mushrooms.
275. Chicken with Rice. Clean and prepare two chickens, put them in a saucepan with enough consomme- (Art. 1) to cover them. After boiling forty minutes, drain them. Wash half a pound of rice and boil it for ten minutes, put it in cold water, drain it and moisten with a quarter of the liquid in which the chickens were cooked and which you have strained, add a pinch of salt, pepper, and nutmeg. Simmer gently for forty minutes, add an ounce of butter to your rice, mix all well together, place on a dish, and serve your chickens cut up in pieces on top.
Records on this page
Broiled ChickenChicken with Rice