Chicken & la Crème

Ingredients

• Select a nice young chicken of 2½ pounds
• season with 1 teaspoonful salt
• ½ teaspoonful white pepper
• place with 1 ounce butter
• add the juice of ½ lemon
• add 1 pint of boiling water
• add 1 onion
• mix ½ pint cream
• yolks of 3 eggs
• cover with boiling water, and cook 5 minutes
• add ½ cupful grated Parmesan cheese

Method

1. 1

   Clean and wash the chicken, cut it into 10 pieces, season, and cook with butter for 10 minutes.

2. 2

   Add boiling water and onion, cook slowly until done.

3. 3

   Remove fat from broth, mix cream with egg yolks, add to broth, heat until nearly boiling, strain over chicken, and garnish with rice timbales.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 245. The excerpt below is the record exactly as published.

cover with boiling water, and cook 5 minutes ; then drain and rinse the rice oft with cold water ; add it to the chicken with a little saffron, and cook slowly till done. Shortly before serving, add Vt cupful grated Parmesan cheese, cook 2 minutes ; then serve. Chicken & la CrSme, — Select a nice young chicken of 2Vs ponnds ; clean and wash it ; cut it into 10 pieces ; season with 1 teaspoonful salt, % teaspoonf ul white pepper ; place with 1 ounce but- ter in a saucepan over the fire ; add the juice of Vt lemon, cover and cook 10 minutes ; then add 1 pint of boiling water and 1 onion, cook slowly till done ; shortly before serving lay the chicken on a hot dish ; remove the fat from the broth ; mix Yg pint cream with the yolks of 3 eggs, and add it to the chicken broth ; let it remain over the fire till nearly boiling, then remove and strain it over the chicken ; garnish with rice timbales. Fricassee de Poulets & la Toulouse.— Cut a fine, well- cleaned young chicken of 27^ or 3 pounds into 10 pieces ; put them into a large saucepan of boiling water for 3 minutes ; then drain in a colander and instantly plunge into cold water, letting them re- main 5 minutes ; take out the chicken, place it in a clean saucepan over the fire, cover with boiling water ; add 1 tablespoonful salt, 2 white onions, and a bouquet, cover, and boil slowly till tender; drain off the broth and strain it. Melt 2 ounces butter in a sauce- pan, add 2 heaping tablespoonf uls flour, stir and cook 2 minutes ; add the chicken broth and Vs can of mushrooms, cook 15 minutes ; then take out the mushrooms, remove all the fat from the sauce ; taste, if necessary add more salt Mix the yolks of 3 366 POULTRY. eggs with Ys pint cream, add it slowly to the gravy, and lastly the juice of Ys lemon. Arrange the chicken on a hot dish, ponr over the gravy, lay the mushrooms in clusters around it, and arrange with small croiitons in a circle around the dish with sprigs of curled parsley between them. Chicken^ Potted.— Select a fine young chicken of 3 or 4 pounds in weight ; singe, draw, and wash it in cold water ; wipe it dry ; season with 1 tablespoonf ul salt, Ys teaspoonf ul pepper ; rub the seasoning inside and outside all over the chicken, bend the wings backward, and tie a string around the body. Place a saucepan large enough to hold the chicken with 4 ounces fine-cut larding pork over the fire ; fry light brown ; then add 2 ounces butter and the chicken ; turn the chicken frequently with a fork until it has obtained a light-brown color all around ; then add Yt pii^t of giblet broth (described below) ; cover and cook slowly until done ; if the gravy boils away add more broth, but only a little at a time. Shortly before serving lay the chicken on a warm dish ; remove the string, and set it in a warm place. Take the giblets from the broth and chop them fine ; remove the fat from the gravy. Mix 1 table- spoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes ; then add sufficient giblet broth to make a creamy sauce, cook 5 minutes ; strain, and add the chopped giblets ; garnish the chicken with bread croutons, and serve with browned sweet potatoes, potato pur6e, and compote of apples. Giblet Broth. — Put the chicken feet for 1 minute into boiling water ; take them out, remove the skin and nails, and place them with the neck and giblets in a saucepan over the fire ; cover with cold water ; add Ys teaspoonful salt ; when it boils, add 1 small onion, and boil 1 hour longer ; then use as directed above. A goo^ plan is to make 3 pints of soup of the giblets, and use either meat broth or water for the chicken. (See Qiblet Soup.) Ghieken^ Boasted. — Select a fine young and dry-picked chicken ; singe, draw, and wash it in cold water, wipe it dry ; season CHICKEN. 867 with 1 even tablespoonful salt ; bend the wings backward, put a ekewer through the thigh and body, and place the chicken in a roasting pan ; spread oyer it 1 ounce butter, and lay 3 thin sUces of larding pork oyer the breast ; set the pan in a medium-hot oyen, and roast until the chicken has become of a fine brown color all oyer, basting frequently with its own grayy ; then add Ys cupful giblet broth (mentioned below) ; continue the roasting and basting until the chicken is done ; if the grayy gets too brown add a little more broth (care must be taken not to haye the oyen too hot). Place the chicken feet 1 minute in boiling water ; remoye the skin and nails, place the feet, neck, and giblets in a saucepan, coyer with cold water ; add Vs teaspoonful salt ; when it boils add 1 onion

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