Chicken a la Villeroy
From Culinary jottings, 1885
Ensure the sauce is rich and flavorful.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 232. The excerpt below is the record exactly as published.
a couple of nice chickens as ex- plained for 'poulet a la St. Lambert. ^^Chicken a la YiUe- ^f^^,^, ^|^g pieces of chicken have been stewed in their own broth, drain them, and make a rich veloute with the latter, thickening it with yolks of egg like custard. Dip the pieces of chicken in the thick sauce, and let them get cold ; then bread-crumb them, and fry them a golden yellow in boiling fat. Drain them, and pile them on a napkin, garnished with small potato duchesses, and fried parsley. Send the rest of the sauce round in a boat after adding to it a heaped-up table- spoonful of minced mushrooms. 4. — Roast the loin to a tura, serve it with potatoes cook- ed in your favoui'ite manner, red cur- ouioTsau";:"""""' '-^"t .i«"y. and a p,.ree of Bombay onions which should go round in a boat. MENU FOR A DINNER OF SIX. 417 For onion 'puree a la Soubise, you must simmer three onions in sufficient stock or milk to cover them till tender, mash them, and pass them, through the sieve ; work into the pulp that you then get, a coffee-cupful of cream, or milk enriched with the yolk of an egg
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