Select a young tender chicken, wash and clean well, split in the
back, remove the insides, wash again, remove all the bones, care¬
fully separate meat and skin; take the meat from chicken (the
white and dark), beating it with the back of a knife flat; put on top
of the skin, spread it neatly, sprinkle with pepper and salt, spread
with a nice chicken mousse (a little Spanish pepper if at hand can
be put into the chicken). Roll about five inches around and two
inches in thickness, tie with about four to five strings around so it
will remain in its shape; spread with good butter✪ Boned Stuffed Roast Chicken with Mushrooms a la Gimo; sprinkle with
pepper and salt; put in a roasting pan; braise in oven about thirty
to forty-five minutes — basting it again and again. When done,
carve in thin slices, and dish up one slice resting on top of another.
Serve in a crown style on a green or spinach foundation with the
champignon sauce in the centre. Garnish with cress or parsley.
Entree for dinner.
Chicken Legs ( Cuisses de Poulets ) a la Dauphine
Cut off chicken legs, and also second joints. Boil with
water, carrots, and onions, well covered, until nice and tender;
leave in the broth until cold. Take out and put on a
linen cloth to dry. Remove the thick part of the bone. Press
the legs flat; the second joint shape the same as the leg, leav¬
ing a small piece of bone at the narrow part forming a cutlet.
Make a very thick cream sauce; flavor with sherry, pepper, and
salt; spread quarter inch thick all around. Put the cutlet on an
oiled paper; when the sauce is cold, dip in egg and bread crumbs
and fry in very hot deep fat. Arrange in a crown on a platter
AMERICAN COOK BOOK
on a paper doily; garnish with parsley and a paper frill on the
bone with string beans in the centre for dinner or luncheon.
Chicken a la King ( Poulet a la Roi )
Cook a chicken in water with carrots, onions, pepper, and salt,
until tender; leave in the juice until cold. Take breast of the
chicken and cut in large square pieces. If the meat is very white
the second joints also can be used. Prepare one pound of mush¬
rooms; cook them in water, sherry, pepper, and salt, for fifteen
minutes. Take out the largest mushroom and glaze, for decora¬
tion; the rest of the mushrooms mix with the chicken; shred
Spanish pepper in long threads; stone olives and stuff with little
chopped chicken; leave on a platter to get warm. When ready
to serve, make a rich sauce from the mushroom juice, milk, butter,
and flour; add the chicken, olives, mushrooms, and shredded
Spanish pepper to the sauce; flavor with sherry✪ Chicken a la King. Serve inside a
border of rice, decorated with Spanish pepper, the olives, and mush¬
rooms all around. The chicken can also be served on a platter
with spoonfuls of rice around.
Stuffed Legs of Chicken a la Jardiniere
Cuisses de Poulet farcies a la Jardiniere ✪ Stuffed Legs of Chicken a la Jardiniere
Page 273 · 6 recipe records on this page
Presented as published in 1918. 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
Select a young tender chicken, wash and clean well, split in the back, remove the insides, wash again, remove all the bones, carefully separate meat and skin; take the meat from chicken (the white and dark), beating it with the back of a knife flat; put on top of the skin, spread it neatly, sprinkle with pepper and salt, spread with a nice chicken mousse (a little Spanish pepper if at hand can be put into the chicken). Roll about five inches around and two inches in thickness, tie with about four to five strings around so it will remain in its shape; spread with good butter; sprinkle with pepper and salt; put in a roasting pan; braise in oven about thirty to forty-five minutes — basting it again and again. When done, carve in thin slices, and dish up one slice resting on top of another. Serve in a crown style on a green or spinach foundation with the champignon sauce in the centre. Garnish with cress or parsley. Entree for dinner.
Chicken Legs ( Cuisses de Poulets ) a la Dauphine
Cut off chicken legs, and also second joints. Boil with water, carrots, and onions, well covered, until nice and tender; leave in the broth until cold. Take out and put on a linen cloth to dry. Remove the thick part of the bone. Press the legs flat; the second joint shape the same as the leg, leaving a small piece of bone at the narrow part forming a cutlet. Make a very thick cream sauce; flavor with sherry, pepper, and salt; spread quarter inch thick all around. Put the cutlet on an oiled paper; when the sauce is cold, dip in egg and bread crumbs and fry in very hot deep fat. Arrange in a crown on a platter
on a paper doily; garnish with parsley and a paper frill on the bone with string beans in the centre for dinner or luncheon.
Chicken a la King ( Poulet a la Roi )
Cook a chicken in water with carrots, onions, pepper, and salt, until tender; leave in the juice until cold. Take breast of the chicken and cut in large square pieces. If the meat is very white the second joints also can be used. Prepare one pound of mush¬ rooms; cook them in water, sherry, pepper, and salt, for fifteen minutes. Take out the largest mushroom and glaze, for decora¬ tion; the rest of the mushrooms mix with the chicken; shred Spanish pepper in long threads; stone olives and stuff with little chopped chicken; leave on a platter to get warm. When ready to serve, make a rich sauce from the mushroom juice, milk, butter, and flour; add the chicken, olives, mushrooms, and shredded Spanish pepper to the sauce; flavor with sherry. Serve inside a border of rice, decorated with Spanish pepper, the olives, and mush¬ rooms all around. The chicken can also be served on a platter with spoonfuls of rice around.
Stuffed Legs of Chicken a la Jardiniere Cuisses de Poulet farcies a la Jardiniere
Records on this page
Stuffing for Boned Braised Squab ChickensChicken a la PerigordChicken Legs a la DauphineBoned Stuffed Roast Chicken with Mushrooms a la GimoChicken a la KingStuffed Legs of Chicken a la Jardiniere