Chicken Legs a la Dauphine

Ingredients

• Boil with water
• carrots
• onions
• pepper
• salt
• Make a very thick cream sauce
• dip in egg and bread crumbs

Method

1. 1

   Cut off chicken legs and second joints.

2. 2

   Boil with water, carrots, and onions until tender.

3. 3

   Dry, remove thick bone part, and press legs flat.

4. 4

   Shape second joints like legs.

5. 5

   Spread cream sauce around, dip in egg and bread crumbs, and fry in hot fat.

6. 6

   Arrange in a crown on a platter, garnish with parsley and string beans.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 272. The excerpt below is the record exactly as published.

pepper and salt to taste. Add two tablespoons finely chopped parsley; add some cream. When ready to serve, put the chicken in centre of the rice border and pour the sauce all over and all 186 THE SWEDISH, FRENCH around. Garnish with parsley and the legs around and a paper frill on each leg bone. Serve for lunch or dinner. Rice Border. Take one and a half cups of rice; wash well in two different hot waters, then put in a pan; add five cups hot water and some salt. Let simmer from twenty to thirty minutes slowly, then add some milk and a piece of butter. Stir until creamy. Butter a pie plate that has been decorated with Spanish pepper according to taste and sprinkle with parsley. Put a ring of the rice all around the centre of the plate, and when ready to serve, put the plate in hot water for about five to eight minutes until thoroughly hot through. Turn out and serve the fricassee in the centre of the rice with some of the sauce all around. Boned Stuffed Roast Chicken with Mushrooms a la Gimo Poulet desosse et iarci de Champignons, a la Gimo Select a young tender chicken, wash and clean well, split in the back, remove the insides, wash again, remove all the bones, care¬ fully separate meat and skin; take the meat from chicken (the white and dark), beating it with the back of a knife flat; put on top of the skin, spread it neatly, sprinkle with pepper and salt, spread with a nice chicken mousse (a little Spanish pepper if at hand can be put into the chicken). Roll about five inches around and two inches in thickness, tie with about four to five strings around so it will remain in its shape; spread with good butter; sprinkle with pepper and salt; put in a roasting pan; braise in oven about thirty to forty-five minutes — basting it again and again. When done, carve in thin slices, and dish up one slice resting on top of another. Serve in a crown style on a green or spinach foundation with the champignon sauce in the centre. Garnish with cress or parsley. Entree for dinner. Chicken Legs ( Cuisses de Poulets ) a la Dauphine Cut off chicken legs, and also second joints. Boil with water, carrots, and onions, well covered, until nice and tender; leave in the broth until cold. Take out and put on a linen cloth to dry. Remove the thick part of the bone. Press the legs flat; the second joint shape the same as the leg, leav¬ ing a small piece of bone at the narrow part forming a cutlet. Make a very thick cream sauce; flavor with sherry, pepper, and salt; spread quarter inch thick all around. Put the cutlet on an oiled paper; when the sauce is cold, dip in egg and bread crumbs

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