Chicken Leon X

Ingredients

• one large fat roasting chicken or capon
• Add salt
• one carrot
• and a bouquet garni
• two ounces of butter
• two ounces of flour
• one pint of the chicken broth
• yolks of three eggs
• a cup of cream
• two ounces of sweet butter
• garnish with macaroni cooked in cream
• sliced truffle
• sliced canned French mushrooms
• parboiled goose liver

Method

1. 1

   Boil the chicken in cold water with salt, carrot, and bouquet garni until soft.

2. 2

   Make a sauce with butter and flour, add chicken broth, and boil.

3. 3

   Bind with egg yolks and cream, strain, and add sweet butter.

4. 4

   Garnish chicken with macaroni and serve sauce separately with truffle, mushrooms, and liver.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 229. The excerpt below is the record exactly as published.

Chicken Leon X Peas a la Franchise Duchesse potatoes Lettuce and grapefruit salad Fancy ice cream Assorted cakes Demi tasse Mint wafers Mortadelle. This is an Italian sausage, very highly seasoned, and comes in cans already sliced. Serve on a platter garnished with chopped meat, jelly and parsley in branches. Poached eggs, Zurlo. Form some flat potato croquettes, and fry. Place a poached egg on top of each, and cover with cream sauce. Consomme Leopold. Slice very fine one handful of sorrel and a head of lettuce. Wash well, and boil in two quarts of chicken broth for about thirty minutes. Serve with chervil. Broiled Smelts, a 1'Americaine. Split and remove the bones from twelve large smelts. Season with salt and pepper, roll in oil, and broil. When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches. Pour a little maitre d'hotel sauce over all. Chicken Leon X. Put on fire, in cold water, one large fat roasting chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until soft. Make a sauce with two ounces of butter mixed with two ounces of flour. When hot add one pint of the chicken broth. If too thick add a little more of the broth. Boil for half an hour. Then bind with the yolks of three eggs mixed with a cup of cream. Strain, and add two ounces of sweet butter. Stir the sauce well until the butter is melted. Place the chicken on a platter and garnish with macaroni cooked in cream. Pour a little of the sauce over the chicken. To the remainder of the sauce add in equal parts some sliced truffle, sliced canned French mushrooms and parboiled goose liver

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