Put into a stew-pan a dessertspoonful of flour, fine herbs,
and nmshrooms chopped finely ; warm it five minutes ; add
a glass of Avhite wine ; let it simmer a quarter of an hour,
and then warm in it some limbs of roast fowl. Toast some
slices of bread, with which line the dish. Just before serving,
add to the sauce two spoonfuls of olive oil, which pour
into the saucepan, taking care to let the sauce warm without
boiling ; then pour it over the toasted bread, and place the
limbs of fowl upon the bread.
18. Forcemeat Balls of Fowl.
According to the quantity of forcemeat that you wish
made, take of undressed fowl meat ; remove all the fibres,
chop and pound it ; add the same quantity of calf's udder,
boiled and cold; or, instead, some butter, and the same
quantity of bread-crumbs soaked in milk, well drained, and
pressed in a linen cloth. Beat the Avhole Avell together,
adding the yolk of an eg^\ then tAVo other yolks, with
pepper, salt, and a little grated nutmeg. Strain the force-
meat in a quenelle-tammy; incorporate with it the Avhitcs
of two eggs beaten to snow. Mould a small quenelle on a
table sprinkled Avitli flour; boil or poach it in a little broth
256 THE THOIiOUOH GOOD COOK.
or water; taste it, to knoAV if it be well seasoned. These
quenelles may be poached in the spoon instead of rolled on
the table. They serve for garnish, and they may also be
made of meat, veal, or game. If a little of the flesh of
conger-eel be added, it will give them a very delicate flavour.
19. Chicken ^ la Marengo.
Cut ujJ some young fowls as for a fricassee ; put them
into a frying-pan with some rasped fat bacon and a slice
of ham ; add to this some slices of onion ; season with salt
and pepper ; fry till the fowls and onions are of a nice colour ;
remove the fat, add a little lemon-juice, and serve.
20. Chicken k la Girenflot.
Prepare the bird for roasting; when on the spit baste
it constantly with butter, into which you have mixed bacon
and shallot, both chopped fine. When the chicken is of
a fine golden colour, put one or two good slices of toast
into the dripping-pan. Dish the bird on the toast, and serve
with all the savoury contents of the dripping-pan.
21. Capons ^ la Turque.
Take two white capons, empty them, and put them
into Avarm Avater that they may disgorge the blood. Have
ready some rice Avhich has boiled till soft in rich broth; put
this rice, Avell seasoned, into the bodies of the capons ; then
truss them, cover them with layers of bacon, A\Tap them
up in paper, and spit them ; they must be an hour roasting.
POULTRY, GAME, ETC. 257
"When done, dish them with a garnish of soft rice, and a
smooth sauce.
22. Capon k la Nautaise.
Make a farce with the liver, a dozen roasted chestnuts,
a piece of butter, parsley, green onions, a very little garlic,
tAvo yolks of eggs, salt, pepper, and grated nutmeg. Roast
the capon, after having filled it with the farce, and cover
it with buttered paper ; when it is done, brush it over with
the yolk of an egg diluted in a little lukewarm water;
sprinkle bread-crumbs all over it; let it brown well, and
serve it with a sharp sauce.
23. To Boil a Capon Larded with Limins. ✪ Ragout of Fowl
Page 145 · 7 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
Put into a stew-pan a dessertspoonful of flour, fine herbs, and mushrooms chopped finely ; warm it five minutes ; add a glass of white wine ; let it simmer a quarter of an hour, and then warm in it some limbs of roast fowl. Toast some slices of bread, with which line the dish. Just before serving, add to the sauce two spoonfuls of olive oil, which pour into the saucepan, taking care to let the sauce warm without boiling ; then pour it over the toasted bread, and place the limbs of fowl upon the bread.
18. Forcemeat Balls of Fowl.
According to the quantity of forcemeat that you wish made, take of undressed fowl meat ; remove all the fibres, chop and pound it ; add the same quantity of calf's udder, boiled and cold; or, instead, some butter, and the same quantity of bread-crumbs soaked in milk, well drained, and pressed in a linen cloth. Beat the whole well together, adding the yolk of an egg\ then two other yolks, with pepper, salt, and a little grated nutmeg. Strain the forcemeat in a quenelle-tammy; incorporate with it the whites of two eggs beaten to snow. Mould a small quenelle on a table sprinkled with flour; boil or poach it in a little broth
or water; taste it, to know if it be well seasoned. These quenelles may be poached in the spoon instead of rolled on the table. They serve for garnish, and they may also be made of meat, veal, or game. If a little of the flesh of conger-eel be added, it will give them a very delicate flavour.
19. Chicken ^ la Marengo.
Cut up some young fowls as for a fricassee ; put them into a frying-pan with some rasped fat bacon and a slice of ham ; add to this some slices of onion ; season with salt and pepper ; fry till the fowls and onions are of a nice colour ; remove the fat, add a little lemon-juice, and serve.
20. Chicken k la Girenflot.
Prepare the bird for roasting; when on the spit baste it constantly with butter, into which you have mixed bacon and shallot, both chopped fine. When the chicken is of a fine golden colour, put one or two good slices of toast into the dripping-pan. Dish the bird on the toast, and serve with all the savoury contents of the dripping-pan.
21. Capons ^ la Turque.
Take two white capons, empty them, and put them into warm water that they may disgorge the blood. Have ready some rice which has boiled till soft in rich broth; put this rice, Avell seasoned,into the bodies of the capons ; then truss them, cover them with layers of bacon, wrap them up in paper, and spit them ; they must be an hour roasting.
"When done, dish them with a garnish of soft rice, and a smooth sauce.
22. Capon k la Nautaise.
Make a farce with the liver, a dozen roasted chestnuts, a piece of butter, parsley, green onions, a very little garlic, two yolks of eggs, salt, pepper, and grated nutmeg. Roast the capon, after having filled it with the farce, and cover it with buttered paper ; when it is done, brush it over with the yolk of an egg diluted in a little lukewarm water; sprinkle bread-crumbs all over it; let it brown well, and serve it with a sharp sauce.
23. To Boil a Capon Larded with Limins.
Records on this page
Ragout of FowlForcemeat Balls of FowlChicken à la GirenflotChicken à la MarengoCapons à la TurqueCapon à la NautaiseTo Boil a Capon Larded with Limins