Biarrotte Chicken

Ingredients

• 1 whole chicken
• oil
• fines herbes
• cepes
• white wine
• aubergine
• Parisienne potatoes

Method

1. 1

   Saute the chicken with oil, fines herbes, cepes, white wine, aubergine, and serve with Parisienne potatoes round.

Nutrition per serving

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 109. The excerpt below is the record exactly as published.

Parisienne potatoes and vegetables as desired. Veau (Veal). CoTELETTE ET ESCALOPE DE VeAU. Bisontine — Garnished with braised lettuce, potato croquettes and jus lie. Clamart — Choisy, Chatres, Forrestier, Judic, Lyon- naise, Milanaise, Maraichcre, etc., are served with the garnish named. Di 'eux — Studded with truffe and tongue, braised, and served with Financiere garnish. Fleur i — Served on bordure of Duchesse potato mixed with truffe, veal kidney saute, with mushroom round. 280 The New Practical Cookery Guide. Guizot — Sauteed with fines herbes and moistened with little white wine ; when cold, breadcrumbed and fried, Perigueux sauce round. Marechale — Breadcrumbed, sauteed, served with pointes and truffes, jus lie. Orloff — Cooked one side and masked with Mornay sauce and gratines, jus lie round. Papillotte ( en ) — Sauteed with fines herbes, masked with d’Uxelles, wrapped in oiled paper, and grilled or baked. Parisienne — Floured and sauteed, served with brown fines herbes sauce, Parisienne potatoes. Perigourdine — Sauteed and masked with pork and foie gras farce, mixed with truffes, wrapped in pig’s caul and grilled, Perigueux sauce round. Pogarski — Finely minced raw, blended with fresh butter, seasoned, form cutlets, breadcrumbed and sauteed, vegetable garnish, jus lie. Russe — Braised, moistened with sour cream and cepes sautes. Schnitzels — Large veal escalopes, breadcrumbed and sauteed, served with sliced scalloped lemons, stoned olives, anchovy fillets, capers and parsley, and chopped hard egg. Talleyrand— Sauteed and farced, egged and masked with chopped truffes, grilled, and served with demiglace. Viennoise — As Schnitzels. Pis de Yeau (Calf Sweetbread). Should be well soaked and blanched, properly trimmed and larded (as the case requires) and Entrees. 281 braised; they are then served with various garnishes, .as supreme or medaillon ; they are sliced after being blanched, sauteed or bread crumbed as required. A la Brighton — Studded with tongue and truffe, braised, and served with jardiniere and jus lie. Berengere — Sliced, farced, and baked, served with Soubise and jus lie. Careme — Supreme, masked with puree of mushroom and truffe, Allemande sauce over, cheese and crumbs, and gratines, jus lie. 'Car mage — -Cut in thick slices and grilled, and served on large croustades filled with peas Francaise and carrots Vichy. 'Chambellane — Studded with truffe, braised, and served with cassolette of puree of mushroom and truffe, Perigueux sauce. Chevriotte — Braised, and served with grilled tomatoes filled with puree of ham, demiglace round. Comtesse — Braised, served with braised lettuce, quenelles, and supreme sauce. Demidof — Braised, served in timbale with Demidoff garnish. Doria — Sliced, crumbed a l’Anglaise and grilled, served on cucumber a la creme, glaze round. Favorite — Supreme, sliced foie gras and truffe on each, pointes round, Madeira sauce. Figdor — Grilled supreme, served on Anna potatoes, grilled mushroom and grilled tomatoes round, tomato sauce. Florentine — Sliced, dressed on spinach, Mornay sauce over, and gratines. 282 The New Practical Cookery Guide. Gentilhomme — Supreme, masked with Villeroy sauce, crumbed and fried, Perigueux sauce. Gourmets — Supreme, in cocottes with sliced raw truffe, Madeira and veal glaze, covered and baked, served thus. Grand Due — Supreme, masked with Mornav sauce and truffe gratines, pointes, jus lie. Guizot — Braised, served with farced tomatoes, potato croquettes, demiglace. Judic — Braised, served with braised lettuce, quenelles and truffe, jus lie. Maintenon — Escalopes, masked with Maintenon sauce, gratines, sliced truffe over, and Madeira sauce round. Marechale — 'Escalopes, crumbed a l’Anglaise and grilled, pointes and Perigueux sauce. Marie Stuart — Braised, served with puree of celery, jus lie. Montauban — Braised, served on rice fonds, quenelles, mushroom and veloute, thread of glaze over. Mourse — Braised, sliced and served on peas a 1’A.ng- laise in cocottes, Bearnaise sauce over and slice of truffe. Parisienne — Studded with tongue and truffe, braised, and garnished with fonds and Parisienne pota- toes, own liquor reduced and glazed. Piementaise —Escalopes, sauteed, masked with puree of Piemont truffe served on polenta fonds, jus lie. Princesse — Braised, garnished with fonds filled with pointes, veloute. INgence — Braised, served with Regence garnish. Entrees. 283 Rossini — Supreme, foie gras and truffe on each, Perisrueux sauce. o St. Maude — Garnished with fonds, peas Fran^aise, pointes and Allemande sauce. Talleyrand — Garnished with braised chicory, truffe sauce. Toulousaine — Studded with truffe, braised, and served with Toulouse garnish. Tzarina — Escalope, sauteed, and masked with veloute, fennel flavour, cucumber a la creme garnish. Villeroy — Supreme, masked with Villerov sauce, breaded, sauteed, and garnished with Jardiniere and tomato sauce. Pis d’Agneau (Lamb’s Breads). Blanched and braised or breadcrumbed, and used for garnishing, or as a light entree in cocotte. PoULET A BRUN CHICKEN (BROWN). Ambassadrice — Sauteed, garnished with mushrooms, chicken’s liver, cock’s comb and kidneys. Annette — Sauteed with fines herbes, white wine and demiglace, served in a large timbale of Anna potatoes. Arlesienne — Sauteed with aubergine

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