Chicken, Parisian

Ingredients

• a tender chicken of 2 to 2 1/2 lbs.
• one table-spoonful of butter
• half a table-spoonful of shallots or white onions
• one teaspoonful of salt
• one salt-spoonful of pepper
• % lb. of nice, fresh mushrooms
• two table-spoonfuls of Madeira wine
• half a table-spoonful of parsley
• yolks of three raw eggs
• three table-spoonfuls of good cream

Method

1. 1

   Singe and draw the chicken, split from the back, and wipe inside and outside.

2. 2

   Cut into joints and pieces.

3. 3

   In a skillet, melt butter over brisk fire, add chicken pieces, toss until golden.

4. 4

   Add shallots, season with salt and pepper.

5. 5

   After two minutes, add mushrooms, Madeira wine, and parsley.

6. 6

   Cook for three more minutes.

7. 7

   Remove from fire, mix yolks and cream, pour over chicken, stir gently.

8. 8

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 313. The excerpt below is the record exactly as published.

Chicken, Parisian POU LTR Y Chicken, Pressed and leave the door open while finish- ing the sauce. Mix one large table- spoonful of good butter with half a table-spoonful of flour ; add it to the gravy, stirring all the time. Heat it, but do not boil. Pour it over the chickens through a fine strainer. Serve very hot. Chicken, Parisian. — Singe and draw a tender chicken of 2 to 2 x/z lbs. ; split from the back, and wipe off inside and outside with a clean, wet towel. Cut it in every joint ; cut the breast in two, lengthwise, and then make six pieces out of it ; cut the body in the same number of pieces. Put in a skillet or in a casserole one table-spoonful of butter, place over a brisk fire ; when melted and hot put in all the pieces of the chicken, taking care to put the dark meat in first. Toss them so that all the pieces shall become of a golden color. Five minutes after add half a table- spoonful of shallots or white onions, chopped fine ; stir well ; season with one teaspoonful of salt and one salt- spoonful of pepper. After two min- utes add % lb. of nice, fresh mush- rooms previously peeled, washed, cut in slices, and dried in a towel. Add two table - spoonfuls of Madeira wine and half a table-spoonful of parsley, chopped fine. Mix everything well. Cook three minutes more. Remove from the fire and add immediately this liaison, previously prepared : Put in a bowl yolks of three raw eggs, mix them well with three table-spoon- fuls of good cream

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