Boiled Chicken with Allemande Sauce

Ingredients

• a nice young chicken weighing about three pounds
• two quarts boiling water
• three bay leaves
• four nice-sized onions
• two carrots (cut in pieces)

Method

1. 1

   Clean and wash the chicken; tie up and put in boiling water with bay leaves, onions, carrots, salt, and pepper.

2. 2

   Simmer until tender.

3. 3

   Serve with allemande sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 270. The excerpt below is the record exactly as published.

Boiled Chicken with Allemande Sauce Poulet houilli, Sauce allemande Select a nice young chicken weighing about three pounds; clean and wash well; crack the backbone so that the chicken lies flat; Serve as a supper dish. It can also be served with the salad for dinner. Tongue in Aspic ( Langue en Aspic ) a la Charlotte Butter and line charlotte moulds with a thin slice of cooked, smoked tongue, fill with chicken mousse; cook in oven in hot water six to eight minutes — well covered. When cold, dip in hot water and turn out. Wipe the moulds well; glaze with aspic of chicken or beef; put the tongue back in the mould; drip aspic all around — about a quarter of an inch; leave on ice until cold, then dip in warm water, turn out on a cold spinach foundation; decorate lengthwise with a strip of cream that contains a little gelatine; drop aspic on top; put a paper frill in each; fill the centre with an apple mayonnaise salad. Garnish with lettuce leaves and roses of rad¬ ishes. Serve as a complete salad for luncheon or dinner. R Y (Volatile) then put two onions inside the chicken; tie up as for roasting; put in a pan with two quarts boiling water, three bay leaves, four nice¬ sized onions, two carrots (cut in pieces)

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