Chicken a la Toscane

Ingredients

• Cut up a cold chicken
• four ounces of onion
• one of celery
• one of parsley
• a bunch of herbs
• a quarter of a pound of fresh mushrooms
• a tablespoonful of cream
• two ounces of cooked macaroni
• a tablespoonful of coarsely-chopped cooked ham
• Add salt and pepper

Method

1. 1

   Cut up a cold chicken and set aside the meat.

2. 2

   Chop the bones, skin, and trimmings.

3. 3

   Put the bones in a stewpan, cover with milk and water, bring to boil, add onion, celery, parsley, herbs, and mushroom peelings.

4. 4

   Simmer for one hour and strain.

5. 5

   Turn the liquid to a sauce, adding cream.

6. 6

   Heat chicken pieces with fried mushrooms, macaroni, and ham.

7. 7

   Dust with Parmesan and serve.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 181. The excerpt below is the record exactly as published.

CHICKEN A LA TOSCANE 263 Chicken a la Toscane. — Cut up a cold chicken, get all the meat from it, and set it aside. Chop up the bones, skin, and trimmings. Put the bones in a stewpan, cover with milk and water, bring slowly to the boil, add four ounces of onion, one of celery, one of parsley, a bunch of herbs, and the chopped stalks and peelings of a quarter of a pound of fresh mushrooms. Add salt and pepper, simmer for one hour, and strain. Turn the liquid to a sauce, passing it through the hair sieve, and adding a tablespoonful of cream. Lay the pieces of fowl in this with the whole mushrooms separately fried and cut into squares, two ounces of cooked macaroni cut very small, and a tablespoonful of coarsely-chopped cooked ham

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