Chicken Pudding

Ingredients

• Take of the flesh of rabbits or capons, two pounds
• of suet, one pound
• parsley
• thyme
• marjoram
• cloves
• mace
• nutmeg
• four spoonfuls of grated bread
• mixed with cream
• the yolk of an egg

Method

1. 1

   Chop the meat and herbs finely, mix with bread, cream, and egg yolk.

2. 2

   Fill chicken bodies and boil in milk and water with mace, herbs, and salt.

3. 3

   Serve with sweet butter and orange juice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 146. The excerpt below is the record exactly as published.

Chicken Puddings a la Richelien. These puddings are the same thing as a farce a quenelles, made of either veal, fowl, rabbits, whitings, carp, etc. Sweat some white onions that are cut into small dice ; when well done, drain them in a hair-sieve, in order that there may not be the least particle of butter ; work the farce with a wooden spoon before you put them in, to prevent them from breaking, for it is requisite that they should remain entire. Let this farce stand to cool. When it is quite cold, roll it into the shape of puddings of the length of the dish, and poach them in the following manner: — Rub with butter a stew-pan which is large enough to contain the puddings with ease ; lay them over the butter ; pour some boiling water with a little salt into the stew-pan and let them boil gently, till you see they are properly swelled ; then drain, and let them cool. When cold, mould them of an equal size, dip them into yolks of eggs well beaten, Avith a little salt, and then slightly into crumbs of bread ; fry them on a clear fire until they are of a fine colour; drain POULTBY, GAME, ETC. 259 them with a clean towel ; dish them, and pour over them an Italian sauce (p. 336). Some people make use of the Sauce Hatelets (p. 335) ; in this case it must be poured hot over the puddings. When they are cold and the sauce begins to cool, put an equal quantity on each square with your knife, taking care that they are made mto regular squares. Dip them into crumbs of bread. Then prepare an omelette, by which is meant 3-olks and whites of eggs, beaten up with a little salt. The puddings are to be dipped only once into this preparation ; give them a good colour by frying in very hot dripping. You may serve them sometimes with crumbs of bread, and some- times white, without the crumbs, just at the instant they are poached. 26. Souffle of Chickens a la Creme. This dish is made of the remnants of roasted chickens. Take off the white flesh and mince it very small, pound it in a mortar with a little Bechamel (p. 327), a good lump of fresh butter, and salt and pepper ; with this mix the yolks of four eggs. Strain the whole through a tammy, or a hair-sieve ; then beat the whites of five eggs till they form a single body ; mix these with the former preparation, and put the whole in a dish " a soufller," or in a croustade that has been raised like the crust of a pate chaud. It will be done in a quarter of an hour or twenty minutes, according to the quantity. It is to be observed that if the oven is too hot, the outside of the souffle will be burnt, although the inside is not done enough. This, therefore, nuist be carefullv attended to. 27, Financiere poxir Vol-au-vent. Cut up in small pieces a cooked chicken, and put them into a smooth sauce with some mushrooms, sweetbreads, R 2 260 THE THOBOUGH GOOD COOK. forcemeat-balls, cocks'-combs and cocks'-kidneys. When you have to boil a fowl so as to orarnish the financiere, use the liquor to make the smooth sauce, with a little clarified gravy and the juice of mushrooms. 28. Fricass€e of Chicken in Ten Minutes. Warm the limbs in a stew-pan with butter ; then take them out, and put into the butter remaining in the stew-pan some mushrooms, parsley, shallots chopped up, salt, and spice ; set this over the fire ; pour in some white wine, and reduce the sauce over a brisk fire. Put in the chickens, to keep them hot, without letting the sauce boil, and dress them on the dish. 29. Brown Fricasseed Chicken or Kabbit. You must take your young rabbit or chicken and skin it; then cut it into very small pieces, and rub these Avitli yolks of egg. Have ready some grated bread, a little beaten mace, and a little grated nutmeg mixed together; roll the meat in it. Place a little butter in your stew-pan, and when it is melted, put in your meat ; fry it to a fine brown colour, and take care that none sticks to the bottom of the pan ; then pour the butter away, and introduce half a pint of gravy, a glass of red wine, a few mushrooms, a little salt, and a piece of butter rolled in flour. When the whole is of due thickness, dish it up and send it to table. 30. White Fricasseed Chicken or Rabbit. Take your chicken or rabbit, skin it, and cut it into small pieces ; place them in warm water to draAv out the . FOULTRT, GAME, ETC. 261 blood, and tlien lay tlieiii in a clean cloth to dry. Put them into a stew-pan with milk and Avater, stew them till they are tender. Then take a clean pan, put in lialf a pint of cream and a quarter of a pound of butter ; stir it together till the butter is melted — 3'ou must be sure to keep it stirring all the time, or it will be greasy. Then Avith a fork take the chicken or rabbit out of the stew-pan, and put it into a saucepan Avith the butter and cream. HaA^e ready a little mace, dried and beaten fine, a very little nutmeg, a fcAv mushrooms ; shake all together for a minute or tAvo, and dish up. Lamb and veal may be done in the same Avay. 31. Chicken Pudding. Take of the flesh of rabbits or capons, tAvo pounds ; of suet, one pound. Add parsley, thyme, marjoram, cloves, mace, and nutmeg. Chop all very fine on a chopping-board ; then put in four spoonfuls of grated bread, mixed Avith cream and the yolk of an egg

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