Chicken, Saute a la Ch. C. Delmonico

Ingredients

• two fine, tender Philadelphia spring-chickens weighing two pounds each
• two tablespoonfuls of sweet oil
• a good pinch of salt
• one pinch of pepper
• one glassful of good white wine
• one gill of Espagnole sauce
• one tablespoonful of tomato sauce
• the juice of a good-sized, very sound lemon
• a quarter of an ounce of fresh butter

Method

1. 1

   Prepare and cut chickens, sauté in oil with seasoning until browned.

2. 2

   Add vegetables, wine, and sauces, then cook until reduced.

3. 3

   Add artichokes and truffles before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 327. The excerpt below is the record exactly as published.

one tablespoonful of tomato sauce (No. 205), four tablespoonfuls of Espagnole sauce (No. 151), and six mushroom-stalks chopped up very fine. Let cook well for ten minutes longer, then set the sautoire on the corner of the stove to keep warm. Take the .three main shells of the lobsters, split them evenly in two, lengthwise, pare the ends off neatly, wash them thoroughly, and wipe them dry. These shells should not be longer than four and a half inches. Fill the six shells with the prepared lobster, lay two mushroom heads on top of each, put them on a tin plate and pour over the remainder of the sauce in the sautoire. Set them in the hot oven to bake for five minutes, then remove and dress them on a hot dish with a folded napkin, and send to the table. 1359. Haw Hamburg Steak. — Chop up two pounds of beef the same as for cooked Hamburg steak (No. 526), only selecting more tender pieces, and return it to the machine two or three times so as to have it finer. Season with one large pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Place the meat on a dish, divide it into six small, flattened steaks, and throw a raw egg yolk over each one; garnish with two shallots, one tablespoonful of parsley, the same quantity of capers, and three anchovies, all finely minced, and arranged in clusters around the dish. 1360. Mignons of Lamb, Sauce Bearnaise. — Procure a fine, tender leg of lamb, bone it with a sharp knife so as to detach the meat from the knuckle, beginning from the hip-side downwards. Cut out from this six even pieces or steaks, one inch thick by two and a half in diameter, pare them nicely, and with a small, keen knife remove any sinews that are liable to adhere to the meat. Lay them on a cold dish, and season with a good pinch of salt and a light pinch of pepper, and roll them well, so that THE TABLE. the seasoning be equally distributed. Put half an ounce of good butter in a frying-pan, set it on a brisk fire, and add the pieces, or mignons, im- mediately, being careful that they do not lay one on top of the other, and cook them very briskly for two and a half minutes on each side. Prepare half a pint of Bearnaise sauce (No. 166), pour it on a hot serving-dish, dress the six mignons nicely over, one overlapping the other, and send to the table immediately. Any lamb that may be left over after cutting off the mignons can be utilized for minced lamb, soup, or any other purpose desired. 13B1. Hind-quarter of Spring Lamb. — Procure a medium-sized, fine, white hind-quarter of lamb ; pare it neatly, trim the small handle-bone, and fold the flank over the ribs, to prevent them being overdone; that means that the leg and ribs will be equally cooked the same length of time. Tie it well together, then season with one and a half pinches of salt divided evenly, and envelop it well in its caul or leaf-fat ; lay it in a roasting-pan, pouring in one tablespoonful of broth or water, then place it in a moderate oven, and let roast for one hour, basting it occasionally with its own dripping. Take it from the oven, remove the caul, untie, and dress it on a hot dish, adjusting a neat paper ruffle to the handle- bone. Skim the fat from off the gravy, strain the latter over the lamb, and serve. 1362. Chicken, Saute a la Ch. C. Delmonico.— Select from a good poultry-dealer two fine, tender Philadelphia spring-chickens weighing two pounds each. Singe them over a little alcohol poured onto a plate, draw the entrails, wash well the interiors, then wipe them dry with a clean cloth. Cut each chicken into six pieces, place them in a sautoire with two tablespoonfuls of sweet oil, season with a good pinch of salt and one pinch of pepper, then set the sautoire on a very brisk fire, and let cook until the pieces assume a good, light brown color (ten minutes will suffice), stirring them lightly in the meanwhile. Chop up very fine one sound shallot ; cut one green pepper into small, dice-shaped pieces, also the end part only of a medium-sized, peeled carrot ; place all these with the chickens, and let cook together for one minute and a half, then add one glassful of good white wine, and let the liquid reduce to one-half, which will take ten minutes on a brisk fire, stirring it occasionally. Now add one gill of Espagnole sauce (No. 151), a tablespoonful of tomato sauce (No. 205), the juice of a good-sized, very sound lemon, and a quar- ter of an ounce of fresh butte

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