Make a sauce of the foUowing : Melt one ounce of butter
in saucepan, add a teaspoonful of chopped onion and let it
boil for two minutes, then add one ounce of flour and let it
come to a boil. Add half a pint of chicken broth, half a tea-
spoonful of salt, one-quarter of a teaspoonful of pepper, a pinch
of cayenne. Let it boil five minutes. Whip the yolks of two
eggs with two tablespoonfuls of cream✪ Poulade à la Boyale. Put the sauce in a
doublé boiler, add eggs and cream. Do not let it boil, but
continue stirring until it gets thick. Remove at once and set
away to cool. When cold, add it to the forcemeat. Draw
inside the legs and wings of the fowl, put the forcemeat in the
centre of it, sew up the back, giving it its full shape and allow-
ing room for the forcemeat to swell. Put the fowl in a kettle
and braise it one hour. Then put it in the oven to brown. Serve
with a puree of chestnuts in a plain border or in rosettes round
the dish. Also serve a rich brown sauce with it.
Fricassee àia Dauphine
Prepare and cook a oliicken for a fricassee. Trim the pieces
and place them on ^ dish. Reduce the stock or sauce to the
consistency of Allemande sauce, add a liaison of four eggs,
184 MR8. aSELT'S COOK BOOK
batter, and cream. When this is thorougbly mixecU strain it
through a wet cloth. Dip each of the pieces of chicken in it
and replace them on the dish. When the sauce has become
set, roll the pieces in fine bread crumbs, then in beaten egg,
and again in fine bread crumbs. Arrange in frying basket and
fry in deep hot lard until a light brown. When done, drain
on brown paper. Arrange them on a napkin. Oamish with
fried parsley. Serve with white Italienne sauce in a separate
dish, or else arrange on a platter without the napkin and pour
Béchamel or Allemande sauce over them.
Ohicken Curry
Select a tender chicken weighing about three or f our pounds.
After singelng and cleaning, wash well and soak it in cold water
for ten minutes. Drain and cut into square pieces. Put the
pieces into a saucepan with enough hot water to cover them.
Add two pinches of salt, one of white pepper, a little grated
nutmeg, a bouquet, and siz small, white onions. Cook over a
moderate fire for forty-five minutes, keeping it well skimmed.
Drain off the broth and set the saucepan where the chicken
will keep warm. Put half a pint of white sauce — butter and
flour — in a saucepan with ali the broth and mix thoroughly.
Take one tablespoonful of curry which is blended with water,
the yolks of four eggs, and the juice of half a lemon. Beat ali
together thoroughly and gradually stir it into the sauce. Do
not let it boil. Pour the sauce over the chicken and serve
immediately. Garnish the dish with a border of boiled rice.
Boned Broiled Ohicken with Mushroom Sauce
Bone three young chickens, each weighing one and one-half
pounds. Season with salt, pepper, and a little lemon juice,
and put in a oool place until want?d. Peel one pound of
mushrooms and quarter them. Make a s<. 'ce of the foUowing:
Melt one tablespoonful of butter, add one tablespoonful of
BOMED CUICKEM.
CHICKEN✪ Fricassee à la Dauphine TIMBALK,
(Sw p. IK.)
POULTBT AND GAME 186
Page 105 · 5 recipe records on this page
Presented as published in 1902. 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
Make a sauce of the following: Melt one ounce of butter in saucepan, add a teaspoonful of chopped onion and let it boil for two minutes, then add one ounce of flour and let it come to a boil. Add half a pint of chicken broth, half a teaspoonful of salt, one-quarter of a teaspoonful of pepper, a pinch of cayenne. Let it boil five minutes. Whip the yolks of two eggs with two tablespoonfuls of cream. Put the sauce in a doublé boiler, add eggs and cream. Do not let it boil, but continue stirring until it gets thick. Remove at once and set away to cool. When cold, add it to the forcemeat. Draw inside the legs and wings of the fowl, put the forcemeat in the centre of it, sew up the back, giving it its full shape and allowing room for the forcemeat to swell. Put the fowl in a kettle and braise it one hour. Then put it in the oven to brown. Serve with a puree of chestnuts in a plain border or in rosettes round the dish. Also serve a rich brown sauce with it.
Fricassée à la Dauphine
Prepare and cook a chicken for a fricassée. Trim the pieces and place them on ^ dish. Reduce the stock or sauce to the consistency of Allemande sauce, add a liaison of four eggs,
batter, and cream. When this is thoroughly mixed, strain it through a wet cloth. Dip each of the pieces of chicken in it and replace them on the dish. When the sauce has become set, roll the pieces in fine bread crumbs, then in beaten egg, and again in fine bread crumbs. Arrange in frying basket and fry in deep hot lard until a light brown. When done, drain on brown paper. Arrange them on a napkin. Garnish with fried parsley. Serve with white Italienne sauce in a separate dish, or else arrange on a platter without the napkin and pour Béchamel or Allemande sauce over them.
Chicken Curry
Select a tender chicken weighing about three or four pounds. After singelng and cleaning, wash well and soak it in cold water for ten minutes. Drain and cut into square pieces. Put the pieces into a saucepan with enough hot water to cover them. Add two pinches of salt, one of white pepper, a little grated nutmeg, a bouquet, and siz small, white onions. Cook over a moderate fire for forty-five minutes, keeping it well skimmed. Drain off the broth and set the saucepan where the chicken will keep warm. Put half a pint of white sauce — butter and flour — in a saucepan with ali the broth and mix thoroughly. Take one tablespoonful of curry which is blended with water, the yolks of four eggs, and the juice of half a lemon. Beat ali together thoroughly and gradually stir it into the sauce. Do not let it boil. Pour the sauce over the chicken and serve immediately. Garnish the dish with a border of boiled rice.
Boned Broiled Chicken with Mushroom Sauce
Bone three young chickens, each weighing one and one-half pounds. season with salt, pepper, and a little lemon juice, and put in a cool place until wanted. Peel one pound of mushrooms and quarter them. Make a sauce of the following: Melt one tablespoonful of butter, add one tablespoonful of
BOMED CUICKEM.
CHICKEN TIMBALK, (Sw p. IK.)
Records on this page
Fried Chicken with Tomato SaucePoulade à la BoyaleFricassee à la DauphineChicken CurryBoned Broiled Chicken with Mushroom Sauce