Chartreuse of Chicken

Ingredients

• two large chickens
• a pickled tongue
• half a cupful of butter
• half a large onion
• four cloves
• a blade of mace
• a slice of carrot
• one of turnip
• a stalk of celery
• five table-spoonfuls of flour
• one quart of the stock
• a bouquet of sweet herbs
• enough meat to make two quarts
• four large, or six small, mushrooms
• four truffles

Method

1. 1

   Simmer chickens in stock, cool, and cut into squares.

2. 2

   Butter a mould, arrange chicken and tongue, cover with force-meat.

3. 3

   Prepare a sauce with butter, onion, spices, and flour, add stock, and mix with chicken.

4. 4

   Layer in mould, cover with force-meat, and steam for two hours.

5. 5

   Serve with glaze and supreme sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 81. The excerpt below is the record exactly as published.

Chartreuse of Chicken. Make the force-meat as for quenelles of chicken. Simmer two large chickens in white stock for half an hour. Take up, and let cool. Have a pickled tongue boiled tender. Cut thin slices from the breast of the chickens, and cut these in squares. Cut the tongue in slices, and these in turn in squares the same size as the chicken. Butter a four-quart mould, and arrange the chicken and tongue handsomely on the bottom and sides, being careful to have the pieces fit closely together. Have note paper cut to fit the bottom and sides. Butter it well, and cover about an inch deep with the force-meat. Take up the bottom piece by the four corners and fit it into the mould, the meat side down. Pour a little hot water into any kind of a flat-bottomed tin basin, and put this in the mould and move it over the papers, to melt the butter ; then lift out the paper. Place the papers on the side in the same way as on the bottom and melt the butter by rolling a bottle of hot water over them. Remove these papers, and set the mould in a cold place until the filling is ready. Cut from the tenderest part of the chicken enough meat to make two quarts. Cut four large, or six small, mushrooms and ENTREES. 175 four truffles in strips. Put half a cupful of butter, half a large onion, four cloves, a blade of mace, a slice of carrot, one of turnip and a stalk of celery in a sauce-pan, and cook five minutes, stirring all the while ; then add five table-spoonfuls of flour. Stir until it begins to brown, when add one quart of the stock in which the chickens were cooked, a bouquet of sweet herbs

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