Chicken in the Style of Beaune (Poulet a la Mode de Beaune)

Ingredients

• 1 fat young chicken
• 1 dozen large mushrooms
• 1 truffle, sliced
• 1/2 pound butter
• 1/2 cup brandy
• 1 herb bouquet
• 1 pint thick cream
• Salt and pepper chicken inside and out.

Method

1. 1

   Salt and pepper chicken inside and out.

2. 2

   Spread with butter and place herb bouquet inside, then roast, preferably in a covered casserole, turning and basting from time to time.

3. 3

   When done remove bouquet, surround it with well washed and dried mushrooms and truffles slices.

4. 4

   Cover and simmer 8-10 minutes.

5. 5

   Pour over it brandy and hot cream, and serve in the casserole in which it was baked.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 141. The excerpt below is the record exactly as published.

1 herb bouquet 3 cloves 6 allspice 12 peppercorns 1 onion, sliced 3 tablespoons wine vinegar Salt 2 cups white wine Yi pound fresh butter 332 THE EUROPEAN COOKBOOK Soak bread in water and squeeze dry. Add veal, ham, onion, parsley, thyme, bay leaf and seasonings and put through food grinder. Mix thoroughly with egg. Stuff chicken and sew up. Roast with butter, basting frequently. CRAYFISH BUTTER Wash crayfish. Boil remaining ingredients except wine and butter in 2 quarts of water for l/2 hour. Strain, add wine, bring to a boil, add crayfish and cook 20 minutes. Let cool in liquor. Drain, saving liquid; shell and save tails. Grind shells fine and mix with melted butter. Heat 5 minutes. Cool slightly and rub through a sieve into ice water. Gather up butter, heat, add tails and serve with chicken. The chicken farmers of Bresse have mastered the art of fat- tening their birds much as the geese farmers of Strasbourg have specialized on the secret of fattening the livers for pate de foie gras. Bresse chickens are shipped all over France and can be bought at the best poultry markets in all cities. Due to forced fattening, the livers of Bresse chickens become enormous, though not as gigantic as the goose livers of Stras- bourg, which sometimes weigh pounds. The chicken livers of Bresse are boiled, pounded to powder and stirred with milk and eggs into a supreme nutmeg-flavored mousse. The Province of Bresse was long under Spanish domination, so it still uses the corn flour and watermelon pickles of that country, the pickles being either sour for appetizers or sweet for dessert. Cardoons flourish here, sizable thistles that never quite be- come artichokes. They have leaves like the acanthus and the whole stalky plant, except the root, is browned with truffles and juices from roast chicken or turkey. An attractive dish of the district is apple slices covered with batter and baked on cabbage leaves well buttered. FRENCH 333 Burgundy CHICKEN IN THE STYLE OF BEAUNE (Poulet a la Mode de Beaune) Salt and pepper i dozen large mushrooms i fat young chicken i truffle, sliced % pound butter % cup brandy i herb bouquet i pint thick cream Salt and pepper chicken inside and out.

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