Pick, singe, draw, and wash the chicken well; tie it up and put
it in a saucepan with boiling hot water sufficient to cover it, also
with onions, carrots, pepper, and salt. Cook until well done and
leave in the broth until cold, then cut the breast out and form it in
the shape of small cutlets. [If the chicken is young, the dark
meat such as the second joint can also be used for this dish.]
Put them on a buttered roasting pan and coat them with Alle¬
mande sauce flavored with wine if at hand. Decorate with truffles a
daisy on each of the fillets; fill in each pastry cup a teaspoon of pate
de foie-gras and put them in the oven on a plate to get hot. When
ready to serve arrange them in the form of a ring on a paper doily
on a platter and in each put one of the cutlets. Garnish them with
a paper frill and with parsley in the center. Serve with a supreme
sauce at the sides.
Cutlets of Chicken with Pate de Foie -gras a la Rimini
Cdtelettes de Poulet, Pate de Foie-gras a la Rimini
Take a large young chicken that has been well cooked and left
in the juice until cold; cut out the breast, slice, and form it in the
shape of a small half egg; put them on a buttered pan, coat them
with pate de foie-gras. Press a small jar of pate de foie-gras
through a fine strainer, mix it with a cup of chicken mousse;
stick it full with small, even-sized pointed truffles in the form of a
hedgehog with some chicken✪ Chicken with Pate de Foie-gras in Pastry a la Allemande broth in the pan; cook it in the oven
for six minutes covered. Glaze with brown glaze. In the mean¬
time, cut slices of bread the size of the fillet and spread it heavily
with pate de foie-gras or mocha pate, then put it in the oven to
heat, time about six minutes. Arrange the spread bread in the
form of a ring on a platter and put on top of each one of the fillets.
MRS. ERICSSON HAMMOND’S COOK BOOK 117
Garnish with a paper frill in each and fill in the center with
string beans and serve with it a white truffle sauce at the sides.
Served as an entree.
Chicken Farce Cutlet a la Antoinetta
Cdtelette de Poulet a V Antoinette
Add to two cups of chicken mousse one cup of fine bread crumbs
[not dried bread], add the grated bread to the mousse, then form it
in cutlets on a buttered pan. Decorate all around with chicken
mousse and a dot in the center with a diamond of truffles. Put a
half cup of chicken broth in the pan and put into the oven to cook
with a tight cover for about eight minutes. Arrange them in the
form of a ring on a platter and serve with green peas✪ Chicken Farce Cutlet a la Antoinetta in the center
and with a Hollandaise sauce at the sides. Garnish with a paper
frill in each.
Chicken in Galantine with Asparagus a la Ericsson Hammond
Galatine de Poulet aux Asperges a la Ericsson Hammond ✪ Chicken in Galantine with Asparagus a la Ericsson Hammond
Page 88 · 4 recipe records on this page
Presented as published in 1924. 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
Pick, singe, draw, and wash the chicken well; tie it up and put it in a saucepan with boiling hot water sufficient to cover it, also with onions, carrots, pepper, and salt. Cook until well done and leave in the broth until cold, then cut the breast out and form it in the shape of small cutlets. [If the chicken is young, the dark meat such as the second joint can also be used for this dish.] Put them on a buttered roasting pan and coat them with Alle¬ mande sauce flavored with wine if at hand. Decorate with truffles a daisy on each of the fillets; fill in each pastry cup a teaspoon of pate de foie-gras and put them in the oven on a plate to get hot. When ready to serve arrange them in the form of a ring on a paper doily on a platter and in each put one of the cutlets. Garnish them with a paper frill and with parsley in the center. Serve with a supreme sauce at the sides.
Cutlets of Chicken with Pate de Foie -gras a la Rimini
Côtelettes de Poulet, Pate de Foie-gras a la Rimini
Take a large young chicken that has been well cooked and left in the juice until cold; cut out the breast, slice, and form it in the shape of a small half egg; put them on a buttered pan, coat them with pate de foie-gras. Press a small jar of pate de foie-gras through a fine strainer, mix it with a cup of chicken mousse; stick it full with small, even-sized pointed truffles in the form of a hedgehog with some chicken broth in the pan; cook it in the oven for six minutes covered. Glaze with brown glaze. In the mean¬ time, cut slices of bread the size of the fillet and spread it heavily with pate de foie-gras or mocha pate, then put it in the oven to heat, time about six minutes. Arrange the spread bread in the form of a ring on a platter and put on top of each one of the fillets.
Garnish with a paper frill in each and fill in the center with string beans and serve with it a white truffle sauce at the sides. Served as an entree.
Chicken Farce Cutlet a la Antoinetta
Côtelette de Poulet a l'Antoinette
Add to two cups of chicken mousse one cup of fine bread crumbs [not dried bread], add the grated bread to the mousse, then form it in cutlets on a buttered pan. Decorate all around with chicken mousse and a dot in the center with a diamond of truffles. Put a half cup of chicken broth in the pan and put into the oven to cook with a tight cover for about eight minutes. Arrange them in the form of a ring on a platter and serve with green peas in the center and with a Hollandaise sauce at the sides. Garnish with a paper frill in each.
Chicken in Galantine with Asparagus a la Ericsson Hammond
Galatine de Poulet aux Asperges a la Ericsson Hammond
Records on this page
Chicken with Pate de Foie-gras in Pastry a la AllemandeCutlets of Chicken with Pate de Foie-gras a la RiminiChicken Farce Cutlet a la AntoinettaChicken in Galantine with Asparagus a la Ericsson Hammond