Chicken Saute a la Bohemienne

Ingredients

• two chickens as for the above
• one ounce of butter
• a good pinch of salt
• half a pinch of pepper
• half a wine-glassful of Madeira wine
• half a pint of Espagnole sauce
• half a pint of cooked macaroni cut in small pieces
• six bouchees filled with macaroni
• a little grated Parmesan cheese

Method

1. 1

   Prepare the chickens as for the previous recipe, cooking on a brisk fire for six minutes.

2. 2

   Moisten with Madeira wine, reduce, then add Espagnole sauce and cooked macaroni.

3. 3

   Cook for ten minutes, arrange chicken on a hot dish, pour gravy over, and fill bouchees with macaroni, garnishing with cheese.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 206. The excerpt below is the record exactly as published.

Chicken Saute a la Bohemienne.— Prepare two chickens as for the above (No. 777) ; put them in a sautoire with one ounce of butter, seasoning with a good pinch of salt and half a pinch of pepper. Cook on a brisk fire for six minutes, turning the pieces of chicken frequently with a fork; moisten with half a wine-glassful of Madeira wine, reduce for one minute, then add half a pint of Espagnole sauce (No. 151). Cook for ten minutes; add half a pint of cooked macaroni cut in small pieces. Cook again for ten minutes. Nicely arrange the chicken on a hot dish, pour the gravy over, and fill six bouchees (No. 270) with the macaroni taken from the stew, also a little grated Parmesan cheese

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