Chicken Sauté

Ingredients

• Select a young chicken weighing from 2½ to 3 pounds
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 2 ounces butter
• ⅓ tablespoonful flour
• ⅓ pint of the above giblet broth
• 1 gill of mushroom liquor
• 1 tablespoonful lemon juice

Method

1. 1

   Singe, draw, and wash the chicken, cut it into 8 pieces.

2. 2

   Boil the feet for 1 minute, remove skin, and place with neck and giblets in a saucepan with cold water and salt.

3. 3

   Boil, add bouquet and onion, cover, and cook for 1 hour.

4. 4

   Strain the broth.

5. 5

   Season chicken with salt and pepper, melt butter in a saucepan, add chicken, cover, and cook for 20 minutes.

6. 6

   In another saucepan, melt butter, add flour, stir, and cook for 3 minutes.

7. 7

   Add giblet broth and mushroom liquor, boil for 3 minutes, then add to chicken with lemon juice and cook until done.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 242. The excerpt below is the record exactly as published.

elect a young chicken weighing from 2Ys to 3 pounds ; singe, draw, and wash it in cold water ; cut it into 8 pieces. Put the feet for 1 minute into boiling water, then take them out and remove the skin ; place them with the neck and giblets in a saucepan over the fire ; cover with cold water ; add Yt teaspoonf ul salt, and when it boils add a bouquet and 1 onion ; cover and cook L hour ; then strain the broth. Season the chicken with 1 even table- spoonful salt and 1 even teaspoonful pepper. Melt 2 ounces but- ter in a saucepan, put in the chicken pieces ; cover, and cook over a moderate fire 20 minutes, turning the pieces frequently with a fork. Melt in a small saucepan Yt ounce butter, add Ys tablespoonful flour, stir and cook 3 minutes ; then add Ys pint of the above giblet broth and 1 gill of mushroom liquor ; boil 3 minutes and add it to the chicken ; add 1 tablespoonful lemon juice, cover and cook till done. Serve with potato ch&teau and Brussels sprouts, or creamed com. 360 POULTRY. Chicken ft la Baltimore. — Procure a nice plump young chicken of 3 pounds, Binge, draw, and wash it ; cut it into 8 pieces ; wipe them dry, and season with 1 even tablespoonful salt and 1 eren teaspoon- f nl pepper ; rub the seasoning over each piece ; then dust them with fiour ; have 1 well-beaten egg in a soupplate, dip each piece of chicken into the beaten egg, and roll in fresh grated bread crumbe; lay the chicken in a thickly buttered pan, pour oyer 1 ounce melted butter, cover with buttered paper ; place the pan in a medium-hot oven and bake 45 minutes, or until done. Put the chicken feet for 1 minute into boiling water ; then take them out, remove the skin ; put the feet, neck, and giblets in a saucepan, cover with cold water; add Ys teaspoonf ul salt ; as soon as it boils add a small bouquet and 1 small onion ; cover and cook 1 hour ; then strain the broth. Melt 1 ounce butter in a saucepan ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; then add % pmt of the above-mentioned broth ; season with Y^ even teaspoonf ul salt, Y4 teaspoonf ul nutmeg; boil 5 minutes; then draw the saucepan to side of stove; mix the yolks of 2 eggs with Ys cupful cream, and add it slowly to the sauce ; lastly, 1 tablespoonful lemon juice ; strain the sauce on to a hot dish, lay the chicken pieces over the sauce, and garnish with mock oysters, prepared as follows : Put Ya pmt of canned com or fresh green corn cut from the cob in a bowl; add the yolks of 2 eggs, Ya teaspoonful salt, 2 tablespoonfuls flour, and the whites beaten to a stiff froth; place a frying pan with Yt tablespoonful butter and the same of lard over the flre ; when hot, put with a spoon small portions from the com mixture into the hot fat, in the shape of an oyster ; fry light brown on both sides ; then lay them in a circle around the dish of the chicken, with slices of broiled bacon, and serve with potato pur6e. Chicken 8aut6 & I'Hongroise.— Singe, draw, and wash a young chicken 3Ys pounds in weight ; cut it into 8 pieces ; season with 1 even tablespoonful salt and 1 even teaspoonful pepper. Pat the feet for 1 minute into boiling water, remove and free them from their skin and nails ; then place the feet, neck, and giblets in CHICKEN. 361 a saucepan, cover with cold water ; add Yt teaspoonf ol salt -, as soon as it boils add 1 medium-sized onion and a small bouquet ; coyer and cook 1 hour; strain the broth. Place a saucepan with iVs ounces butter over the fire ; add 1 fine-minced onion, cook 5 min- utes without browning; then add the chicken; coyer and cook gently 30 minutes ; turn it often with a fork. Melt in a small saucepan 1 tablespoonful butter ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add 1 pint of the giblet broth, cook 5 minutes ; then add the sauce to the chicken, continue to cook slowly till done. Ten minutes before serving remove the fat from the chicken gravy, add Y^ cupful cream ; cook 3 minutes. Arrange the chicken on a hot dish, strain the gravy over it, cut 4 slices of buttered toast into 3-cornered pieces, and lay them in a circle around the edge of dish ; put small sprigs of green parsley between the pieces of toast ; sprinkle 1 fine-chopped hard-boiled egg over the whole, and serve. Chicken Fricassee h, L'Amfiricaine.— Gut a well-cleaned chicken of 3 or 4 pounds into 10 pieces ; place them in a sauce- pan, cover with boiling water; add 4 ounces salt pork cut into slices, Yt tablespoonful salt, cover and boil till tender. Shortly be- fore serving, mix 1 tablespoonful butter with 1 tablespoonful flour ; add a little of the chicken broth to the butter and flour ; then add it to the chicken, cook 10 minutes, and serve. Or lay 6 slices of toast on a hot dish, and pour the fricassee over it. Chicken Fricassee k L'AlIemande.— Clean, wash, and cut a nice plump chicken of 3 pounds into 8 pieces ; season with 1 even tablespoonful salt, and 1 even teaspoonf ul pepper ; place a saucepan with 2 ounces butter

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