sorbed by the rice and the chicken cooked. Place the
pieces of chicken in the centre of a platter and surround
with the rice. Pour a little tomato sauce over the chicken,
and on this sprinkle a little chopped parsley.
CAPON A LA CHEVALIERE
This is a simplified recipe taken from the original.
Singe and clean a small capon, cut off the legs, and
raise the breast off the bone without taking the skin
off. Lard with fine strips of salt pork. Bone the legs.
Make a stuffing with half a pound of sausage meat, a cup
of fresh bread crumbs, one egg, a tablespoonful of
chopped truffles, salt, pepper, nutmeg, one tablespoonful of
chopped parsley and chives. Spread this forcemeat over
the boneless legs, roll them up, and sew them up so
as to obtain the shape of a tiny ham. Put the legs and
the breast in a flat saucepan with a " mirpoix," cook
them slowly in the oven for half an hour, add a glass of
sherry wine, and one-half a pint of brown stock✪ Capon A La Chevaliere, and
glace them, basting them with the liquid until the
meat is of a nice golden colour, and the liquid is re-
duced to about one-half a gill. When ready to serve,
cut the breast slantwise, into eight slices. Dish up
on a heart-shaped thick piece of toast. Cut the legs
the same way and place near the breast. Garnish
with a ragout of mushrooms, truffles, small slices of
sweetbread, and chicken forcemeat balls (made of
chicken farce). Strain over the meat the glace in which
the chicken was cooked and surround it with fleu-
rons.
Fleurons are half-moon shaped pieces of baked puff-
paste.
SQUAB EN CASSEROLE ^5
Clean, singe, and dress three squabs, put them in an
earthen casserole with a small piece of butter, salt
and pepper them, and roast in the oven for about twelve
minutes, so as to obtain a nice golden colour. Add one
62
r
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
r
LOUIS' EVERY WOMAN'S COOK BOOK
small onion, two fresh mushrooms, and two ounces of
lean bacon, all cut in small cubes, and cook together for
another ten minutes in the casserole. Sprinkle a
teaspoonful of flour over them, and moisten with a
cup of gravy or brown stock and three tablespoonfuls
of sherry wine; put the cover on and let it simmer for
ten minutes more. When the squabs are cooked the
sauce should have boiled down so that there is just
enough for the diners.
Tie a napkin around the casserole and serve.
DUCKLING A LA PORTUGAISE
Roast a duckling; when partly cooled off, cut in pieces.
Cut up the carcass in small pieces, fry with a small
" mirpoix," add a gill of claret wine, the juice of an
orange, and a pint of Espagnole Sauce. Cook for fifteen
minutes. Then strain into a saucepan, add the pieces of
duckling, and heat well. Chop the peel of a quarter
of an orange fine. Cut the heart of the orange in quarters
and heat it in a little sherry wine. When ready to serve,
put the pieces of duckling in a deep entree dish, surround
with the quarters of orange, pour over the sauce, and at
last sprinkle the chopped peel of the orange over the
whole.
GOOSE A LA CHIPOLATA^a ✪ Squab en Casserole
Page 34 · 4 recipe records on this page
Presented as published in 1910. 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
sorbed by the rice and the chicken cooked. Place the pieces of chicken in the centre of a platter and surround with the rice. Pour a little tomato sauce over the chicken, and on this sprinkle a little chopped parsley.
CAPON A LA CHEVALIERE
This is a simplified recipe taken from the original.
Singe and clean a small capon, cut off the legs, and raise the breast off the bone without taking the skin off. Lard with fine strips of salt pork. Bone the legs. Make a stuffing with half a pound of sausage meat, a cup of fresh bread crumbs, one egg, a tablespoonful of chopped truffles, salt, pepper, nutmeg, one tablespoonful of chopped parsley and chives. Spread this forcemeat over the boneless legs, roll them up, and sew them up so as to obtain the shape of a tiny ham. Put the legs and the breast in a flat saucepan with a " mirpoix," cook them slowly in the oven for half an hour, add a glass of sherry wine, and one-half a pint of brown stock, and glace them, basting them with the liquid until the meat is of a nice golden color, and the liquid is reduced to about one-half a gill. When ready to serve, cut the breast slantwise, into eight slices. Dish up on a heart-shaped thick piece of toast. Cut the legs the same way and place near the breast. Garnish with a ragout of mushrooms, truffles, small slices of sweetbread, and chicken forcemeat balls (made of chicken farce). Strain over the meat the glace in which the chicken was cooked and surround it with fleurons.
Fleurons are half-moon shaped pieces of baked puffpaste.
SQUAB EN CASSEROLE ^5
Clean, singe, and dress three squabs, put them in an earthen casserole with a small piece of butter, salt and pepper them, and roast in the oven for about twelve
minutes, so as to obtain a nice golden colour. Add one
r
When Served.
Guests.
Remarks.
r
small onion, two fresh mushrooms, and two ounces of lean bacon, all cut in small cubes, and cook together for another ten minutes in the casserole. Sprinkle a teaspoonful of flour over them, and moisten with a cup of gravy or brown stock and three tablespoonfuls of sherry wine; put the cover on and let it simmer for ten minutes more. When the squabs are cooked the sauce should have boiled down so that there is just enough for the diners.
Tie a napkin around the casserole and serve.
DUCKLING A LA PORTUGAISE Roast a duckling; when partly cooled off, cut in pieces. Cut up the carcass in small pieces, fry with a small " mirpoix," add a gill of claret wine, the juice of an orange, and a pint of Espagnole Sauce. Cook for fifteen minutes. Then strain into a saucepan, add the pieces of duckling, and heat well. Chop the peel of a quarter of an orange fine. Cut the heart of the orange in quarters and heat it in a little sherry wine. When ready to serve, put the pieces of duckling in a deep entree dish, surround with the quarters of orange, pour over the sauce, and at last sprinkle the chopped peel of the orange over the whole.
GOOSE A LA CHIPOLATA^a
Records on this page
Capon A La ChevaliereSquab en CasseroleDuckling A La PortugalaiseGoose A La Chipolata