Chicken (en Matelote)

Ingredients

• Cut a fine chicken into neat joints
• a quarter of a pound of fresh butter
• six small onions sliced
• a large carrot cut into quarters
• a parsnip also quartered
• a dozen small mushrooms
• a glass of claret
• a blade of mace
• a teaspoonful of salt
• a salt-spoonful of pepper

Method

1. 1

   Fry chicken pieces in butter until browned, set aside.

2. 2

   Fry onions, carrot, parsnip, and mushrooms, add stock and herbs, simmer.

3. 3

   Thicken with brown thickening, add claret, and simmer with chicken and other ingredients.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 359. The excerpt below is the record exactly as published.

Chicken (en Matelote). — Cut a fine chicken into neat joints. Put a quarter of a pound of fresh butter into a stewpan, and when it is hot fry the pieces of chicken in it till they are lightly browned, then lift them out and put them aside until wanted. Fry in the butter six small onions sliced, a large carrot cut into quarters, a parsnip also quartered, and a dozen small mushrooms. Poiu- over these sufiicient stock to cover them, add some savoury herbs, a blade of mace, a tea-spoonful of salt, and a salt-spoonful of pepper, and simmer all gently together until the sauce is richly flavoui'ed. Strain it auvl thicken it with a little brown thickening, pour into it a glass of claret

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