Chicken à la Parisienne

Ingredients

• the fillets of four chickens
• one small can of truffles
• one can of mushrooms
• eight thin slices of red tongue
• the white of one egg
• one pint of consommé
• half a cupful of clarified butter
• one gill of glaze
• one tablespoonful of salt
• one pint of supreme sauce
• one pint and a half of chicken liver forcemeat

Method

1. 1

   Fillet the chickens, arrange in clarified butter, sprinkle with salt.

2. 2

   Decorate with truffles.

3. 3

   Prepare forcemeat and cook in a water bath.

4. 4

   Cook fillets in the oven, baste with butter, and serve with supreme sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 111. The excerpt below is the record exactly as published.

one tablespoonful of salt, one-eighth of a teaspoonful of white pepper, and the whites of four eggs. Chop the chicken meat fine, put it in a mortar, and pound it fine, then rub it through a puree sieve. There should be one pint of the prepared meat. Mix the bread, cream, and mace together. Cook slowly for twenty minutes. Then remove the mace, and with a spoon work the bread and cream to a smooth paste. Add the butter, salt, pepper, and meat, and finally add the whites of the eggs beaten to a stiff froth. Beat the mixture until it is thoroughly blended. Then set away to cool. To make the fiUing use three gills of cream, one pint of cooked chicken cut in small cubes, four tablespoon- f uls of chopped mushrooms, one tablespoonful of fiour, one heap- ing teaspoonful of salt, one-eighth of a teaspoonful of white pepper, and one tablespoonful of chopped trufSes. Reserve half a cup of cream. Put the rest on to boil. Blend the flour with the half cup of cream and stir into the boiling cream. Boil for one minute, then add the chicken and other ingredients. Cook for three minutes longer. If desired, flavor with a few drops of onion juice. Butter the mould or moulds, and after dotting the bottom and sides with pieces of truffle, line them with the forcemeat, being careful to have every part well covered. The side near the rim will require as thick a covering as any part of the mould. Now almost fili the mould or moulds with the chicken preparation and cover with the forcemeat, being care- ful to put in only a little at a time, and always work from the outer edge until the centre is reached. Be careful to have the top smooth. If at ali round it will not be steady when turned on a dish. Place the mould in a deep pan. Pour in enough warm water to come almost to the rim. Cover the mould with buttered paper and bake in a moderate oven for twenty-five 194 2iB8. SESLY'S COOK BOOK minuteB. It must cook slowly. Wheu quite fìrm to the touch, tum on a hot dish and serve with Béchamel sauce. Tixnbale à la Hyde Boll a young fowl, take off the meat, and cut it in pieces. Take two ounces of Parmesan cheese grated, one amali shallot chopped fine, pepper and salt, and make about half a pint of good rich white sauce with cream and consommé, and mix with the chicken and cheese. Add a little well-cooked and drained small maca- roni and two sliced tomatoes. Line a mould Avith good paste (six ounces of butter to eight ounces of flour or trimmings of puff paste will do), put the misture in, fold the paste over the top, put a fiat weight on, and bake about one hour. Serve with good rich brown or white sauce. Ohicken à la Pariaienne Use the fìllets of f our chickens, one small can of trufiSes, one can of mushrooms, eight thin slices of red tongue, the white of one egg, one pint of consommé, half a cupf ul of clarified butter, one gill of glaze, one tablespoonf ul of salt, one pint of supreme sauce, and one pint and a half of chicken li ver f orcemea

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