Chicken k Tltalienne

Ingredients

• a fowl
• sliced onion
• a bay leaf
• thyme
• spice
• pepper
• salt

Method

1. 1

   Pass a knife under the skin of the back, cut out the backbone without injuring the skin, draw out the breastbone and break the merrythought; flatten the fowl and put two skewers through it.

2. 2

   Put it into a marinade of oil, onion, eschalot, parsley, thyme, bay leaf, spice, pepper, and salt, and let soak for a few hours.

3. 3

   Broil before the fire; when done, dish the fowls, garnish with hot pickle, and serve with brown Italian sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

a fowl with a forcemeat made of the hearts and livers, an anchovy, the yolk of a hard- boiled egg, one onion, a little spice, and a little shred veal-kidney fat. Sew up the neck and vent, brown the fowl in the oven, then stew it in stock till tender. Serve with white mushroom sauce. Chicken k Tltalienne. Pass a knife under the skin of the back, and cut out the backbone without injuring the skin or breaking off the rump, draw out the breastbone and break the merrythought ; flatten the fowl and put two skewers through it. Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt

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