Ailerons de Volatile à la Creole

Ingredients

• 2 Surrey fowls or chickens
• 6 oz. rice
• 1 pint rich stock
• 2 oz. butter
• 3 truffles (small)
• 6 artichoke bottovis (small)
• 14 pint cooked vegetable macedoine
• 1 gill sauce aigre-douce (No. 265)
• aromatic seasoning
• salt
• pepper

Method

1. 1

   Remove the breasts of the fowls, trim and cut into portions.

2. 2

   Toss in butter in a sauté pan, then braise in the oven for 10-15 minutes.

3. 3

   Season and add sauce.

4. 4

   Cook rice in stock with leftover butter, season, and reduce.

5. 5

   Fill a buttered mould with rice, unmould on a hot dish, and arrange artichoke bottoms and vegetable macedoine around.

6. 6

   Dress chicken breasts in the center, pour over sauce, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 285. The excerpt below is the record exactly as published.

Ailerons de Volatile a la Creole ( Chicken Breasts, Creole Style). — 2 Surrey fowls or chickens, 6 oz. rice , 1 pint rich stock, 2 oz. butter, 3 truffles (small), 6 artichoke bottovis (small), 14 pint cooked vegetable macedoine, 1 gill sauce aigre-douce (No. 265), aromatic seasoning, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.