Boned Chicken (Poulet desosse) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a main dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 271. The excerpt below is the record exactly as published.
Boned Chicken ( Poulet desosse ) a la Ericsson Hammond Singe a young chicken and get all the fluff and feathers off. Split the back, then draw, wash and dry well. Beginning from the back, remove the bone — carefully — so as not to tear the skin. Stuff with chicken mousse, some pieces of tongue, Spanish pepper, and truffles. Put on a napkin; shape; roll; tie in napkin; boil in chicken stock, pepper, salt and vegetables from forty-five minutes to an hour (according to size). When ready, take out of the napkin, put on a platter, and glaze with a brown glaze. Decorate the legs and wings with strips of cream sauce and some daisies on top. Carve and serve mushroom sauce around. Boned Roasted Chicken with Veal Poulet desosse et roti, au Veau Singe chicken and get all the fluff and feathers off. Split the back, then wash, draw, and dry well. Beginning from the back, remove the bone — carefully — so as not to tear the skin. Stuff with the mousse de veau. Stuffing. Take one to one and a half pounds veal; pass through machine three or four times. Add one cup thick, cold cream sauce, the whites of three eggs, half cup cream, pepper and salt
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