Casserole of Chicken

Ingredients

• 1 uncooked chicken
• 1 pint veloute sauce
• 1 gill of cream
• Lemon juice
• ^ tin mushrooms
• Bacon rolls
• Slices of lemon

Method

1. 1

   Cut the chicken in neat joints and remove the skin.

2. 2

   Put them in a casserole, add the boiling sauce and the mushrooms.

3. 3

   Simmer gently for one to one and a half hour.

4. 4

   When the chicken is tender, add the cream and the lemon juice.

5. 5

   Place the bacon rolls on the top and garnish with lemon.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 12. The excerpt below is the record exactly as published.

1 pint veloute sauce. 1 gill of cream. Lemon juice. OF CHICKEN. ^ tin mushrooms. Bacon rolls. Slices of lemon. Cut the chicken in neat joints and remove the skin. Put them in a casserole, add the sauce (boiling) and the mushrooms. Simmer gently for one to one and a half hour. AVhen the chicken is tender add the cream and the [ 61 ] lemon juice. Place the bacon rolls on the top and garnish with lemon. FRICASSl^E OF CHICKEN. Prepare as for “ Casserole of Chicken,” but cook in a stew-pan. When dished, garnish with croutons of puff pastry. N.B. — Neat joints of cooked chicken may be used. CHICKEN A LA MARENGO. 1 uncooked chicken. 2 tablespoonfuls salad oil. ^ pint tomato sauce. ^ „ Espagnole sauce. 1 truffle. 1 dozen mushrooms. ^ gill sherry. Croute of fried bread. 1 tablespoonful strips of mush- rooms. 1 tablespoonfiil strips of truffle. Fleurons of pastry. Joint and skin the chicken and fry it in the oil. Drain and trim again if necessary. Have the sauces boiling, add the chicken and rough pieces of mushroom and truffle, and simmer gently until tender. Dish the chicken on the croute of bread. Tammy the sauce, add the strips of truffle and mushroom, and pour over the chicken. Garnish with the fleurons of pastry. [ 62 ] PIGEONS A LA DUCHESSE. 2 pigeons. J lb. quenelle meat. Beaten egg. Dried bread-crumbs. Creamy potato. Macedoine of vegetables. ^ pint Espagnole sauce. Bone and cut the pigeons in two. Braise till tender and press till cold. Trim neatly, and coat the cut side with quenelle meat. Coat twice with egg and crumbs and fry in deep fat. Dish on piped potato, pour the sauce round, and garnish with macedoine of vegetables. Prepare and cook as for “Pigeons k la Duchesse.” Dish on the green pea purde. Garnish with the feet brushed over with glaze, decorate further with the purde. Pour the sauce round. PIGEONS A LA MAZARIN. 2 pigeons. 2 sausages. Beaten egg. Dried bread-crumbs. Green pea puree. ^ pint tomato sauce. [ 68 ] SWEETBREAD A LTTALIENNE. Soak the sweetbread in tepid salted water for one hour. Blanch it and remove the fat. If it is a bad shape, wrap in paper, and press it between two plates till cold. Lard one side evenly with lardoons, place the sweetbread in a braising-pot and cook gently till it is tender, from one to one and a half hour. Lift it on to a baking-sheet and crisp off in a quick oven. Brush the sweetbread with glaze, and dish it on the croute of fried bread. Strain the stock from the braising - pot, add one teaspoonful of glaze to it, and boil it until it is well reduced. Pour this round the sweetbread and garnish with the mushrooms. 1 ox sweetbread. Lardoons of bacon. Braising-pot. Croute of fried bread. 2 tablespoonfuls mushrooms. 1 teaspoouful liquid glaze. [ 64 ] SWEETBREAD A LA SUPREME. 1 sweetbread. ^ pint boiling stock. 1 carrot. 1 onion. 1 stick celery. 1 bunch herbs. 1 blade of mace. 6 peppercorns. Potato border. ^ pint supreme sauce. Peas. Prepare the sweetbread as in above recipe. Put it in a stew-pan with the stock, vegetables, peppercorns, and mace ; simmer it gently till quite tender, from one to one and a half hour. Dish the sweetbread on the potato border, pour the supreme sauce over it, and garnish with the peas. SWEETBREAD A LA PRINCESSE. 1 large sweetbread. 1 pint velout^ sauce. 2 yolks. ^ gill cream. Lemon juice. Pepper and salt. ^ tin mushrooms

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