Chicken a la Champenoise

Ingredients

• Take a slice of ham, more fat than lean.
• cut up also a carrot.
• a few mushrooms.
• add some butter.
• sprinkle over with flour.
• add a little white wine.
• some good gravy.
• a few gherkins previously scalded.
• some chopped parsley.
• some chopped anchovies (be sure to soak the anchovies in warm water first).
• add some lemon-juice at the last.

Method

1. 1

   In the same saucepan, combine the chopped ham, carrot, mushrooms, butter, and flour.

2. 2

   Add white wine and gravy, and stew together, skimming carefully.

3. 3

   Add the chicken joints and fillets, gherkins, parsley, and anchovies.

4. 4

   Toss without boiling, add lemon juice, and serve.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 39. The excerpt below is the record exactly as published.

hicken “a la Champenoise. Take a slice of ham, more fat than lean ; put it in a saucepan over the fire and nearly cook it. Take it out and chojD it into small pieces ; cut up also a carrot and a few mushrooms. Put tliem all together in the same saucepan, add some butter, and sprinkle over with flour; then add a little white wine and some good gravy. Stew this together, then skim it carefully. Now put in this some joints and fillets of roasted chicken, a few gherkins previously scalded, some chopped parsley, and some chopped anchovies (be sure to soak the anchovies in warm water first). Toss all this together without letting it boil, add some lemon-juice at the last

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