Chicken à la d'Escars

Ingredients

• your chicken
• slices of bacon
• a slice of ham
• an onion stuck with cloves
• a bouquet of mixed herbs
• some slices of carrot
• a large wine-glassful of stock
• the same quantity of sherry

Method

1. 1

   Truss your chicken for boiling, lard the breasts and place in a stew-pan lined with slices of bacon, add a slice of ham, an onion stuck with cloves, a bouquet of mixed herbs, and some slices of carrot; moisten with a large wine-glassful of stock and the same quantity of sherry; cover the whole with slices of bacon, and cook over a moderate fire with hot coals on the lid of the saucepan so as to brown and glaze the bacon.

2. 2

   When the chicken is sufficiently done, drain it; pass the sauce through a tammy, skim off all grease, reduce it, stir in a little brown thickening, and pour over the chicken.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 49. The excerpt below is the record exactly as published.

Chicken à la d'Escars. Truss your chicken for boiling, lard the breasts and place in a stew-pan lined with slices of bacon, add a slice of ham, an onion stuck with cloves, a bouquet of mixed herbs, and some slices of carrot; moisten with a large wine-glassful of stock and the same quantity of sherry

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