208 THE THOBOUGH GOOD COOK.
8. Epigram of Chicken Cutlets (Epigram de Poiilet).
V\hy " Epigram " I know not. Take the fillets out of a
chicken, flatten and pare them neatly, remove small bones
of the pinions, scrape it clean and force it into the pointed
end of the fillets ; lay them on the dresser and shake a
little pepper and salt over both sides, brush them over with
the yolk of egg, dip them into bread-crumbs, and then
into clarified butter, and again lightly into bread-crumbs ;
they are to be broiled in a double gridiron, but not till
the last moment. Cut the inside fillets into scollops, place
them on a saute-pan, fty as lightly as possible, and put
them into a Bechamel sauce (p. 327), Avith some mushrooms
which have been passed✪ Epigram of Chicken Cutlets ; dish the cutlets, and serve the
scollops in the centre.
9. Chicken in Savoury Jelly.
Choose a ver}' small spring chicken, which is to be
boiled as white as possible, then put it away to get cold ;
melt some aspic jelly, pour a little into a mould that will
just hold the chicken, cut some garniture with whites of
hard-boiled eggs and truffles✪ Chicken in Savoury Jelly, decorate the bottom, set the
mould on ice, and add by degrees a little aspic to set the
decoration ; wdien it is perfectly secure, lay in the chicken,
the breast downwards, and pour a little more aspic, which
should not be warm, only just in a liquid state ; continue
pouring in the aspic at intervals till it comes up level with
the back of the chicken ; keep the mould surrounded with
ice till it is to be dished, then dip it in hot water and
turn it out on the dish.
10. Chicken Patties with Puree a la Reine.
Take eight or ten dariole moulds and line them with
paste, fill them Avith trimmings of paste, cut tops of the
ENTREES. 209
same paste, rub them over with the yolks of eggs, bake
them and then take out the inside. Cut off all the white
meat from two roasted fowls, pound in a mortar until it
can be passed though a fine hair-sieve ; then reduce some
Bechamel, or white sauce, which should be well flavoured with
mushrooms, mix the chickening with the sauce, and season
it before you fill the patties✪ Chicken Patties with Puree a la Reine. Do not suffer the puree to boil,
which would totally spoil it.
11. Compdte of Quails.
Six quails will be required for this entree. Truss them
in the same way as chickens for boiling; place them in a j<!f
stew-pan sufficiently large to hold them ; put in a piece of
butter, a small bunch of green onions, a little parsley, a
sprig of marjoram, a few cloves, and a leaf of mace ; set
the stew-pan over the stove for ten minutes, throw in a
tablespoonful of flour, and shake it about in the pan
until mixed ; add as much good broth as Avill cover
the birds, and keep moving the stew-pan over the stove
until the sauce boils ; then remove it to the corner, and
throw in some parings of mushrooms, and a glass of
Madeira wine ; try the birds occasionally, and when they
are tender put them into a clean stew-pan, and should the
sauce not be thick enough reduce it a little more ; skim
off all the grease, and pass it through a tammy to the
quails ; have ready some button mushrooms and some small
forcemeat balls✪ Compote of Quails, throw them in and give the whole a boil
up ; dish the quails, and pour the sauce over them. For
garnish you may put between each quail a piece of bread
cut and fried, or a small pudding of forcemeat.
Page 121 · 4 recipe records on this page
Presented as published in 1895. 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
8. Epigram of Chicken Cutlets (Epigram de Poiilet).
Why "Epigram" I know not. Take the fillets out of a chicken, flatten and pare them neatly, remove small bones of the pinions, scrape it clean and force it into the pointed end of the fillets ; lay them on the dresser and shake a little pepper and salt over both sides, brush them over with the yolk of egg, dip them into bread-crumbs, and then into clarified butter, and again lightly into bread-crumbs ; they are to be broiled in a double gridiron, but not till the last moment. Cut the inside fillets into scollops, place them on a saute-pan, fry as lightly as possible, and put them into a Bechamel sauce (p. 327), with some mushrooms which have been passed ; dish the cutlets, and serve the scollops in the centre.
9. Chicken in Savoury Jelly.
Choose a ver}' small spring chicken, which is to be boiled as white as possible, then put it away to get cold ; melt some aspic jelly, pour a little into a mould that will just hold the chicken, cut some garniture with whites of hard-boiled eggs and truffles, decorate the bottom, set the mould on ice, and add by degrees a little aspic to set the decoration ; when it is perfectly secure, lay in the chicken, the breast downwards, and pour a little more aspic, which should not be warm, only just in a liquid state ; continue pouring in the aspic at intervals till it comes up level with the back of the chicken ; keep the mould surrounded with ice till it is to be dished, then dip it in hot water and turn it out on the dish.
10. Chicken Patties with Puree a la Reine.
Take eight or ten dariole moulds and line them with paste, fill them with trimmings of paste, cut tops of the
same paste, rub them over with the yolks of eggs, bake them and then take out the inside. Cut off all the white meat from two roasted fowls, pound in a mortar until it can be passed though a fine hair-sieve ; then reduce some Bechamel, or white sauce, which should be well flavoured with mushrooms, mix the chickening with the sauce, and season it before you fill the patties. Do not suffer the puree to boil, which would totally spoil it.
11. Compdte of Quails.
Six quails will be required for this entree. Truss them in the same way as chickens for boiling; place them in a stew-pan sufficiently large to hold them ; put in a piece of butter, a small bunch of green onions, a little parsley, a sprig of marjoram, a few cloves, and a leaf of mace ; set the stew-pan over the stove for ten minutes, throw in a tablespoonful of flour, and shake it about in the pan until mixed ; add as much good broth as will cover the birds, and keep moving the stew-pan over the stove until the sauce boils ; then remove it to the corner, and throw in some parings of mushrooms, and a glass of Madeira wine ; try the birds occasionally, and when they are tender put them into a clean stew-pan, and should the sauce not be thick enough reduce it a little more ; skim off all the grease, and pass it through a tammy to the quails ; have ready some button mushrooms and some small forcemeat balls, throw them in and give the whole a boil up ; dish the quails, and pour the sauce over them. For garnish you may put between each quail a piece of bread cut and fried, or a small pudding of forcemeat.
Records on this page
Epigram of Chicken CutletsChicken in Savoury JellyChicken Patties with Puree a la ReineCompote of Quails