Chicken Ragoût

Ingredients

• Procure 2 fine young chickens
• Melt 4 ounces butter
• add 2 tablespoonfuls fine-chopped onions
• add 2 tablespoonfuls flour
• add 1½ pint of chicken broth
• add 12 whole peppers
• add ½ cupful mushroom liquor
• add 18 small mushrooms
• mix the yolks of 3 eggs
• add 2 tablespoonfuls lemon juice

Method

1. 1

   Singe, draw, wash, and clean the chickens.

2. 2

   Cut into pieces, sprinkle with salt and pepper.

3. 3

   Cook in butter until done.

4. 4

   Remove chicken, add onions, cook, then add flour and broth.

5. 5

   Strain, add mushroom liquor, mushrooms, and truffles.

6. 6

   Mix yolks with cream, add to sauce, then return chicken to sauce and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 252. The excerpt below is the record exactly as published.

add 1 pint of chicken broth, 1 even teaspoonful salt, cook 5 minutes ; add the chestnuts and Vs can of canned mushrooms, cook 10 minutes ; then add 6 fine-sliced truffles, cook 3 minutes ; mix the yolks of 3 eggs with Vs cup cream, add it to the ragoiit, and serve. (Do not let it boil after the yolks have been added.) In place of chestnuts, small chicken forcemeat balls may be boiled and added to the ragotlt Chicken BagOtkt. — Procure 2 fine young chickens each weigh- ing 2Vs pounds, singe, draw, wash, and clean them ; remove the breasts and second joints ; free the joints from skin and bones, then cut these and the breasts into 2-inch pieces ; mix 1 tablespoon- ful salt with Y, teaspoonful pepper and sprinkle it over the chicken. Melt 4 ounces butter in a low saucepan, put in the chicken ; cover and cook till done, turning it occasionally with a fork ; then remove the chicken and put it into a clean saucepan ; add to the gravy 2 tablespoonf uls fine-chopped onions, cook 5 minutes ; then add 2 tablespoonfuls fiour, stir and cook 3 minutes; add iVs pint of chicken broth, a bouquet, and 12 whole peppers, cook 5 minutes ; strain into a clean saucepan ; add Y, cupful mushroom liquor, 18 small mushrooms, 6 truffles cut into slices, cook slowly 10 minutes ; then mix the yolks of 3 eggs with Ys pint of cream ; draw the sauce- 876 POULTRY. pan to side of stove, add the cream and yolks, and last 2 tablespoon- f uls lemon juice (do not let it boil again) ; then add the chicken to the sauce, and serve either in a vol-au-vent, rice, or nudle border. Or serve it in a hot dish aiid garnish with fleurons or croiltons. Chicken rago&ts are also used for filling large timbales. (For vol- an-vent, see my book Deserts and Salads, recipe 730.) Large Chicken Tlmbale. — Prepare a chicken quenelle force- meat from the breast of 1 large chicken; butter a 3-pint mold, decorate the bottom and sides with truffles and red beef tongue ; fill it three quarters full with the forcemeat ; press the forcemeat on the sides and bottom of form and fill the center with a chicken ragout

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