Chicken Hollandaise

Ingredients

• one quarter of a medium-sized raw chicken
• half an onion
• one ounce of butter
• three pints of consommé (No. 100)
• three tablespoonfuls of raw rice
• half a tablespoonful of salt
• a very little red pepper
• a bouquet (No. 254)

Method

1. 1

   Brown the chicken and onion in butter for ten minutes.

2. 2

   Moisten with consomme, add rice, salt, red pepper, and bouquet.

3. 3

   Boil for twenty minutes, remove bouquet, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 99. The excerpt below is the record exactly as published.

three pints of consomme (No. 100), season- ing with half a pinch each of salt and pepper ; add two tablespoonfuls of sago, cook again for fifteen minutes, gently stirring, and serve. 00. Terrapin— how to prepare it. — Take live terrapin, and blanch them in boiling water for two minutes. Remove the skin from the feet, and put them back to cook with some salt in the saucepan until they feel soft to the touch; then put them aside to cool. Remove the carcass, cut it in medium-sized pieces, removing the entrails, being careful not to break the gall-bag. Put the pieces in a smaller saucepan, adding two teaspoonfuls of pepper, a little nutmeg, according to the quantity, a tablespoonful of salt, and a glassful of Madeira wine. Cook for five minutes, and put it away in the ice-box for further use. 01. Terrapin Soup. — Put in a saucepan one pint of Espagnole sauce (No. 151) and half a pint of consomme (No. 100). Add a good bouquet (No. 254), one tablespoonful of Parisian sauce, a very little red pepper, the same of nutmeg, and half a glassful of Madeira wine. Boil for twenty minutes, being careful to remove the fat, if any; add half a pint of terra- pin prepared as above (No. 60), and boil for ten minutes longer. Then serve with six slices of lemon, always removing the bouquet. * 02. Chicken a la Richmond. — Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten minutes; then moisten with three pints of white broth (No. 99), adding a teaspoonful of powdered curry, diluted in two tablespoon- fuls of broth, good bouquet (No. 254), a spoonful of Lima beans, two table- spoonfuls of fresh corn, and six cut-up gumbos, suppressing the stalks. Season with half a tablespoonful of salt, and a teaspoonful of pepper; cook thoroughly for thirty-five minutes; remove the bouquet and serve. 03. Chicken Fiemontaise. — The same as No. 37, omitting the carrots and rice. I6O THE TABLE. 64. Chicken Hollandaise. — Cut one quarter of a medium-sized raw chicken into small pieces with half an onion; brown well together for ten minutes in a saucepan with an ounce of butter, and moisten with three pints of consomm6 (No. 100). Add three tablespoonfuls of raw rice, half a tablespoonful of salt, a very little red pepper, and a bouquet (No. 254). Boil thoroughly for twenty minutes; remove the bouquet, and serve. 65. Chicken a la Creole. — The same as for No. 64, adding naif a chopped green pepper, one ounce of lean, raw ham, cut in small pieces. Five minutes before serving put one cut tomato in the soup. 66. Chicken a la Portugaise. — Prepare the chicken as for No. 64; add half a pint of cooked printanier (No. 51) cut very fine five minutes before serving. 67. Chicken a l'Okr.1.— The same as for No. 65, adding twelve raw okras cut in small pieces ten minutes before serving. 68. Chicken With Leeks. — Brown for ten minutes, in one ounce of butter

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