Chicken Nouilles au Parmesan

Ingredients

• a large fowl
• a lump of butter
• fat bacon
• an onion
• a carrot
• a piece of celery
• a pint of Nouilles
• two ounces of butter
• two ounces of Parmesan cheese
• half a pound of butter
• three eggs

Method

1. 1

   When trussed, put a lump of butter inside the fowl and cover the breast with bacon.

2. 2

   Put into a stewpan with onion, carrot, celery; cover with water and boil slowly for fifty minutes.

3. 3

   Garnish the dish with Nouilles boiled for twenty minutes, drained, and then warmed with butter and Parmesan cheese.

4. 4

   Pour over the fowl a pint of rich Bechamel sauce mixed with Parmesan cheese.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Chicken Nouilles au Parmesan. Take a large fowl, and when trussed put a lump of butter inside it, and cover the breast with fat bacon. Put it into a stewpan with an onion, a carrot, a piece of celery ; cover with water and boil slowly for fifty minutes. Garnish the dish on which it is served with a pint of Nouilles boiled in a stewpan of boiling water for twenty minutes, drained, and then put into another saucepan with two ounces of butter. Sprinkle in two ounces of Parmesan cheese and warm up for five minutes, then garnish the fowl with them, and pour over it a pint of rich Bechamel sauce, in which two ounces of Parmesan cheese has been mixed. The Nouilles are made by mixing half a pound of butter with three eggs

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