Chicken a la Princesse
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 294. The excerpt below is the record exactly as published.
salt until tender. Leave in the broth until cold; then stuff with chicken mousse decorated with a strip of chopped truffle lengthwise, and cook twelve to fifteen minutes in oven — well covered. Slice crosswise an inch thick — a piece for each person. Serve with hollandaise sauce. Garnished Roast Capon ( Chapon roti et garni) Procure a nice fat capon; pick, singe, draw, and wash well; pour some hot water in the bird to kill the blood; stuff and tie up nice and plump. Put in a roasting pan with water, some slices of fat bacon on the top; sprinkle with pepper and salt; roast from one and a half to one and three-quarter hours — according to size of the bird and heat of the oven; baste frequently. When done, place on a warm platter and garnish around with little croustades (filled with green peas) and garnish with parsley. Serve with potatoes and giblet sauce as a joint for dinner. Stuffing. Four cups of stale bread (cut in small dices) put in a frying pan with four tablespoons bacon fat (if bacon fat is not at hand, two tablespoons butter will do instead); add one small around Boned Roast Capon with Veal Stuffing Chapon desosse, farci de Veau, et roti Procure a young fat capon; pick, singe, draw, and wash well; split the back and bone — leaving the leg bone and the wing bone in; stuff; fasten together in the back with a skewer; tie the legs together, wings close to the body, with two or three strings around to make it firm. Put in a roasting pan with some butter, pepper, salt, and a little water; roast about one and a half hours — accord¬ ing to size of the bird and heat of the oven; during that time baste frequently (take care not to let it burn). When done, place grated onion, one teaspoon thyme, pepper and salt; toss in the pan until the fat (or butter) gets melted and the becomes nice and moist. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 201 on a hot platter, garnish around with small red stuffed baked tomatoes and parsley. Skim the fat from the pan the capon has roasted in; add a little stock; color with kitchen bouquet; strain and pour it all around. Serve as a roast with potatoes and green vegetables. Stuffing. Pass one pound veal and half pound sausage meat through the machine three or four times; add half cup cold cream sauce and the whites of two or three eggs; flavor with two table¬ spoons sherry; season with pepper and salt to taste. Capon can also be prepared and made in the same dishes as chicken and turkey. Roast Guinea Hen ( Pintade rotie) Pick, singe, clean, and w’ash a guinea hen wrell; put two small onions inside; tie up nice and plump; put in a roasting pan with some water, sherry, pepper, and salt; roast from forty-five minutes to an hour — according to tenderness of the hen and heat of the oven — during that time baste frequently. Turn the hen so that it will be brown and crisp all around. When done, place on a hot platter, and garnish around with fried bread crumbs and parsley. Serve with bordelaise sauce and salad. Mock Partridge ( Fausse Perdrix) a la Ericsson Hammond Pick, singe, clean, and wash a guinea hen well; tie up nice and plump. Put in a pan with some bacon and butter, pepper and salt; fry until golden brown, then put in an earthen pot. Make a gravy, in the pan the hen fried in, with two tablespoons flour, three cups broth, and one pint sour cream. Color the gravy with kitchen bouquet (and flavor with beef extract if at hand). Strain the gravy on top of the hen in the pot, put in six small onions and a good-sized carrot cut up in large pieces. Put a tight cover on the pot and let simmer slowly until well done. When done, re¬ move the string, place on a platter, strain some of the gravy over. Serve with the salad or as a joint with potatoes and vegetables. Guinea hen can be prepared and made in the same dishes as prairie hen, pheasant, and partridge. COLD DISHES OF CHICKEN Chicken Aspic ( Aspic de Poulet ) Three cups of the broth that the chicken has cooked in, one cup tomato juice, and one large package of Cox’s gelatine. Mix well; beat the whites of one or two eggs not too stiff and add to the chicken broth; put on stove and stir, being careful not to let it burn; let it come to a quick boil; then strain through a very thin cotton flannel or thick cheesecloth (be careful not to squeeze the cloth, as that would make it cloudy;let itdrain slowly through). This aspic is used for all different cold dishes. Boned Chicken ( Poulet desosse ) a la Galantine Singe chicken and get all the fluff and feathers off. Split the back; wash, draw’, and dry well. Beginning from the back, remove the bone — carefully, so as not to tear the skin. Stuff with chicken mousse, strips of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie. Boil in chicken stock, pepper, salt, and vegetables from forty-five minutes to an hour (according to size). When ready, take out of the pot, tie the napkin tighter at each end to make the chicken very plump, put a pie plate on the top with a heavy iron, and let stand until cold. When cold, put in aspic. Howto Put in Aspic. Glaze a box mould with chicken aspic; decorate with truffles, green olives, white of cooked eggs, Spanish pepper, etc., according to taste. Then slice the chicken in thin slices across, put them carefully in the mould that has about one and a half inches of aspic (turn the breast down and the back up); fill the mould carefully with the cold aspic and leave until cold. •> When cold, dip the mould in lukewarm water, turn out, and garnish with chopped aspic and lettuce leaves. Serve with the salad or as a cold dish with aurorian sauce. Chicken ( Poulet ) a la Princesse Cook a young chicken in water with onions, carrots, pepper, and salt and leave in the broth until cold. When cold, take the breast and cut in small fillets (rather oval slices); put on a broiler over a platter; coat with mayonnaise chaud-froid sauce
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Cook this with the app: pantry check, scaling, and the assistant.