Chicken a la Jardiniere

Ingredients

• 2 young chickens
• butter
• 1 onion
• some savory herbs
• salt
• sufficient water
• carrots
• turnips
• onions
• beef stock
• mushrooms
• cabbages
• heads of asparagus
• pepper
• sugar

Method

1. 1

   Take two young chickens and put them in a saucepan with some butter, a large onion chopped up, some savory herbs, some salt, and sufficient water; the chickens should be dropped in the mixture when it is boiling, and left in the saucepan until the liquid is reduced by half.

2. 2

   Cut up in good shapes some carrots and turnips, some whole onions skinned and blanched, and put them in a saucepan with some butter, some beef stock, some mushrooms, two very young cabbages, and some heads of asparagus; season with salt, pepper, and a little sugar; cook very gently, and fifteen minutes before serving add a piece of butter kneaded with flour.

3. 3

   Serve with the vegetables well arranged round the dish.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 21. The excerpt below is the record exactly as published.

I onion, salt and pepper, some cold ham and chicken, egg, bread crumbs. Boil a teacupful of rice in some good stock, and pound it in a mortar with an onion that has been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham and chicken, form this into cutlets ; cover them with egg and bread crumbs and fry. Serve with a sharp sauce. 99. Chicken a fa Jardiniere—lIngredients—2 young chickens, butter, I onion, some savory herbs, salt and sufficient water, carrots, — turnips, onions, beef stock, mushrooms, 2 cabbages, some heads of asparagus, pepper, sugar

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