Chicken a la Venise

Ingredients

• Take the remains of a cold cooked fowl
• 1 pint tomato pulp
• 1 tablespoonful Worcester Sauce
• 1 dessert-spoonful meat extract
• juice of 1 lemon
• a dust of cayenne pepper
• enough cochineal to make a pale red colour
• Season slightly with salt
• 1 tablespoonful cornflour
• £ pint cold water

Method

1. 1

   Cut the fowl into neat joints, trimming off all the skin during the process.

2. 2

   Prepare a sauce as below, having sufficient to just cover the fowl.

3. 3

   Add both together and simmer gently for ten minutes.

4. 4

   Turn out the chicken in a pile on a hot entree dish and serve garnished with potato puree forced through a piping tube, and a few green peas.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 60. The excerpt below is the record exactly as published.

CHICKEN A LA VENISE. Take the remains of a cold cooked fowl and cut into neat joints, trimming off all the skin during the process. Prepare a sauce as below, having sufficient to just cover the fowl. Add both together and simmer gently for ten minutes. Turn out the chicken in a pile on a hot entree dish and serve garnished with potato puree forced through a piping tube, and a few green peas. Sauce for Chicken a la Venise. 1 pint tomato pulp, 1 tablespoonful Worcester Sauce, 1 dessert- spoonful meat extract, juice of 1 lemon, a dust of cayenne pepper, and enough cochineal to make a pale red colour. Season slightly with salt, and boil altogether for 15 minutes, then mix 1 table- spoonful cornflour with £ pint cold water

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