Chicken Saute a la Chasseur

Ingredients

• two chickens exactly as for the above
• half a pint of Espagnole sauce
• half a cupful of mushroom liquor
• six finely minced mushrooms
• half a glassful of sherry or Madeira wine
• the zest of half a sound lemon
• one chopped shallot
• six pieces of fried bread, cut heart-shaped

Method

1. 1

   Prepare the chickens as for the previous recipe, moistening with Espagnole sauce and mushroom liquor.

2. 2

   Add minced mushrooms, sherry, lemon zest, and shallot.

3. 3

   Cook for twenty minutes and serve with fried bread croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 205. The excerpt below is the record exactly as published.

Chicken Saute a la Chasseur. — Prepare two chickens exactly as for the above (No. 774), moistening with half a pint of Espagnole sauce (No. 151), and half a cupful of mushroom liquor; add six finely minced mushrooms, half a glassful of sherry or Madeira wine, the zest of half a sound lemon, and one chopped shallot. Let cook for twenty minutes, and serve with six pieces of fried bread, cut heart-shaped

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