Chicken à la Reine
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 51. The excerpt below is the record exactly as published.
salt, and allow them to simmer for an hour ; put the flesh through a mincing machine, soak the bread in milk, squeeze it out and mix with the minced chicken, add also the four eggs well beaten, salt, pepper, mustard and butter ; now pour over all the broth from the bones ; butter a mould, and bake until the mixture is fairly dry. Turn out and serve. 275— CHICKEN CUTLETS. Eemains of cold chicken Flour 1 egg Pepper and salt Breadcrumbs. Mode. — Cut the meat from the bones with a very sharp knife into pieces of about two inches long and one and a-half wide, sprinkle pepper and salt on each piece, dredge a little flour, dip in the egg well beaten, then in the breadcrumbs ; fry in boiling fat or oil until a nice golden brown. Serve with chip potatoes. 276— GALANTINE OF CHICKEN. 1 chicken J lb. mincemeat J lb. ham Black pepper and salt. Mode. — Bone the chicken without breaking the skin, if possible ; put the ham through the mincing machine, mix with other mincemeat, season well with black pepper ; spread out the chicken, lay on the mincemeat and roll up in a towel and tie each securely ; then boil for one and a-half hours ; put between two dishes and press by putting a heavy weight on it; allow to remain until quite cold; remove the cloth and glaze. 277— TO BONE A CHICKEN. Mode. — Pluck and clean a nice young chicken ; chop off the leg bones ; cut the skin down the backbone with a veiy sharp old knife; keep the knife very close to the Chicken and Fowl Recipes. bone ; loosen the flesh from each leg and draw out the bones, then each wing likewise ; cut round the breast bone and draw all the flesh from the bones ; put the bones on in a saucepan with about half a pint of water, and a tea- spoonful of salt, one leaf of leaf gelatine, and it will make the glaze for the galantine. 278— CHICKEN IN ASPIC. Remains of cold chicken 6 slices beetroot 1 pt. aspic jelly 2 hard-boiled eggs. Mode. — Have your shape very cold so that when you pour on the aspic the outside coating will set at once ; put slices of beetroot and white of the egg alternately around the shape ; cut up the chicken in small even pieces, fill up the centre of the shape, then pour on the aspic ; put into ice until set ; turn out and serve with a salad. The aspic should be rather highly flavoured as chicken alone is rather tasteless. 279— CHICKEN MAYONNAISE. Eemains of cold chicken A little watercress J pt. of mayonnaise dressing 1 hard-boiled egg 1 crisp lettuce. Mode. — Tear your lettuce (as cutting with a knife spoils it), put it into an entree dish ; cut up the chicken into very small pieces, mix with the lettuce, pour over the mayonnaise ; garnish with a hard-boiled egg, and put the watercress round the dish. 280— BRAESIDE PATTIES. Eemeins of cold chicken Butter A little cold ham Pepper and salt A little chopped parsley 4 slices bread. Mode. — Chop up the chicken and two slices of ham rather small ; put a tablespoonful of butter in a frying- pan ; toss in the chicken and ham with the parsley, and Chicken and Fowl Recipes. eaute it with half a wineglass of sherry ; cut the bread about two inches thick, and shape like oyster patties, scoop out the middle of the pieces of bread, being careful not to go right through ; fry in a panful of boiling fat, a nice golden brown, then fill the centre with the chicken saute. Serve at once very hot., 281— CHICKEN KROMISKIES. ^ cooked chicken 1 oz. flour 4 ozs. ham 1 oz. butter 4 ozs. tongue 1 gill good stock 1 lemon Parsley Fat bacon Salt and cayenne Butter Mushrooms or ketchup. Mode. — Mince the chicken, ham and tongue very finely ; if mushrooms are to be had, mince about four ounces and add to the other ingredients, if not, add a little ketchup. Melt the butter in a small saucepan, stir in the flour till quite smooth, cook a minute or two without browning, dilute with a gill of stock or cream, or half of each ; add a little finely-chopped parsley, the grated rind of half a lemon, cayenne and salt to taste ; add a few drops of lemon juice ; when all these are thoroughly mixed stir in the chicken, etc., and stir over the fire till thoroughly blended, then turn on a dish or plate till cold ; have ready some frying batter and thinly-sliced fat bacon. Shape the chicken mixture into cork-like rolls, roll each in a piece of bacon, dip in the batter and fry in a quantity of boiling fat, strain for a moment on kitchen paper, pile high on a hot dish, garnish with sprigs of fried or fresh parsley. Serve immediately 282— CHICKEN CREAM IN TOMATO ASPIC. J lb. cooked chicken Tomato aspic ^ pt. white sauce J oz. gelatine J pt. whipped cream 1 eschalot Salt and pepper. Chicken md Fowl Itecipes. Mode. — Mix the chicken and eschalot very finely, pound them well in a mortar with a tablespoonful of thick white sauce, pepper and salt ; when smooth mix in half a pint of well flavoured white stock to which the gelatine has been added ; rub through a hair sieve, then beat lightly the cream whipped. Line some dariol tins with aspic jelly, made as follows : — The pulp of four large ripfe tomatoes rubbed through a sieve with a gill of thick mayonnaise, a few drops of carmine or cochineal, a tablespoonful of tarragon vinegar, and half a pint of stiff aspic jelly. Allow the aspic lining to set, then fill with the cream, running a covering of aspic over the top ; place in a cold place or on ice till set. 283— chicken"! la eeine. J lb. cold chicken Bacon rolls J pt. white stock 2 small onions Cooked potatoes Bunch of herbs Blade of mace Cloves IJ ozs. butter
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Cook this with the app: pantry check, scaling, and the assistant.