Broiled Chicken with Ham a la Octavious

Ingredients

• Cut the breast of raw chicken
• thin slices of well-cured ham
• a little butter
• some sherry

Method

1. 1

   Wrap chicken pieces with ham, broil, and place on a pan with butter and sherry.

2. 2

   Cook for 8-10 minutes covered.

3. 3

   Serve on a hot foundation of hominy with piquante sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 281. The excerpt below is the record exactly as published.

some sherry and cook in the oven from twelve to fifteen minutes — well covered. When cooked, glaze with a brown glaze made from chicken broth colored with kitchen bouquet. Serve on round pieces of buttered toast with a rich cream mushroom sauce in the centre and all around. A border of fried rings of bread makes this dish look very attractive. Entree for luncheon or dinner. Chicken with Mushrooms a la Perigord Poulet aux Champignons, a la Perigord Clean and wash a chicken; cook in water with onions, carrots, pepper, and salt until well done; leave in the broth until cold. Cut the breast in thin slices in rather oblong shapes. Grind part of the chicken for the stuffing. To one and a half cups of the chicken add six cooked, chopped mushrooms and one tablespoon cream sauce; flavor with sherry, pepper, and salt. Put the slices of chicken on a buttered pan with some sherry; mount the filling on top; form in the shape of half eggs; cover with a thick Perigord sauce, put in the oven — uncovered — from five to sixminutes until they become hot and glossy. Serve on a hominy foundation with a cream mushroom sauce made from the juice that the mushrooms have cooked in. Entree for luncheon or dinner. Chicken ( Poulet ) a la Supreme Select nice even-sized chickens. Cut the raw breasts out. Then cut each breast across in two pieces, leaving a wing bone in one piece and putting an artificial bone in the other. Put in a buttered pan with some sherry, pepper, and salt and cook in oven eight to ten minutes — well covered. In the meantime, make a brown and a white allemande sauce. When the chicken is cooked, glaze half of the pieces with white sauce and the other half with brown sauce. Decorate the white ones with a large diamond of truffle and the brown ones with a large diamond of cooked white of egg. Have ready a pyramid of cooked creamed spinach, and put it in the centre; raise each piece of chicken against the spinach and pour all around a rich supreme sauce. Garnish each piece with a fancy paper frill on the bone, and the spinach with some cream sauce put through a small paper tube. Serve very hot as an entree for luncheon, dinner, or supper. Broiled Chicken with Ham a la Octavious Poulet grille au Jambon, a la Octavious Cut the breast of raw chicken as large as you wish the pieces to be. Cut thin slices of well-cured ham and wrap them around the pieces of chicken and put on a broiler and broil. Place on a pan with a little butter

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