Chicken Sauté à l'Hongroise

Ingredients

• Singe, draw, and wash a young chicken 3½ pounds
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 1½ ounces butter
• 1 medium-sized onion

Method

1. 1

   Singe, draw, and wash the chicken, cut it into 8 pieces, season with salt and pepper.

2. 2

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

3. 3

   Cook for 1 hour and strain the broth.

4. 4

   Melt butter, add minced onion, cook without browning, then add chicken and cook gently for 30 minutes.

5. 5

   Prepare a sauce with butter, flour, and giblet broth, add to chicken, 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.

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 over the fire, put in the chicken ; cover and cook 20 minutes, stirring the chicken several times during that time; add sufficient boiling water to cover the chicken, also 2 onions and a bouquet, and cook till tender. Twenty minutes before serving, melt 2 ounces butter i

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