Chicken Daube

Ingredients

• Stuff a young fowl with forcemeat
• one pound of sausage-meat
• one-half pound of cold, lean veal or tongue
• one pint of bread crumbs
• one teaspoonful of onion juice
• one teaspoonful each of powdered sage
• one teaspoonful each of thyme
• one teaspoonful each of cloves
• one teaspoonful each of allspice
• brown the chicken in a tablespoonful of lard
• add a bunch of soup vegetables
• a calf's foot
• two bay leaves
• the juice of one lemon
• one-half cupful of white wine
• one-half tablespoonful of gelatine

Method

1. 1

   Stuff fowl with forcemeat, truss, and brown in lard.

2. 2

   Cover with water, add vegetables, calf's foot, and bay leaves.

3. 3

   Simmer until tender, remove, and place in a mold.

4. 4

   Strain broth, skim grease, and add kitchen bouquet, lemon juice, white wine, and dissolved gelatine.

5. 5

   Pour around chicken and put on ice.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 17. The excerpt below is the record exactly as published.

CHICKEN DAUBE — Stuff a young fowl with forcemeat, made of one pound of sausage-meat, one-half pound of cold, lean veal or tongue, cut in inch strips, and one pint of bread crumbs, soaked in milk, and then squeezed as dry as possible. Season with one teaspoonful of onion juice, one teaspoonful each of powdered sage, thyme, cloves and allspice, salt and cayenne pepper to taste. Truss carefully, and brown the chicken in a tablespoonful of lard ; put it in a saucepan, cover well with water, add a bunch of soup vegetables, a calf's foot and two bay leaves ; cover and simmer until the chicken is tender ; then remove hrom the pot and place in rather a small mold. Strain the broth and skim off the grease carefully. There should be at least one pint of liquid. To that add about one- ^otiltrj) anti half teaspoonful of kitchen bouquet, the juice of one lemon, one-half cupful of white wine, and one-half tablespoonful of gelatine

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