Chicken Cutlets (Cotelettes de Poulet) a la Soleil

Ingredients

• Clean and wash a chicken
• cook in the oven with some sherry
• decorated with white of cooked egg and Spanish pepper

Method

1. 1

   Cook the chicken in water, carrots, onions, pepper, and salt, until well done.

2. 2

   Leave in the juice until cold.

3. 3

   When cold, take up and make in small cutlets the shape of an egg.

4. 4

   Cover with chicken mousse; decorate all around with the mousse, with a strip of chopped truffles across lengthwise, and a narrow band of Spanish pepper on each side.

5. 5

   Cook in the oven with some sherry, covered, from six to eight minutes.

6. 6

   Arrange on a hot green foundation — half hominy and half spinach — decorated with white of cooked egg and Spanish pepper.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 276. The excerpt below is the record exactly as published.

icken Cutlets ( Cotelettes de Poulet ) a la Soleil Clean and wash a chicken, cook in water, carrots, onions, pepper, and salt, until well done. Leave in the juice until cold. When cold, take up and make in small cutlets the shape of an egg. Cover with chicken mousse; decorate all around with the mousse, with a strip of chopped truffles across lengthwise, and a narrow band of Spanish pepper on each side. Put on a buttered pan; cook in the oven with some sherry, covered, from six to eight minutes. Arrange on a hot green foundation — half hominy and half spinach — decorated with white of cooked egg and Spanish pepper

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