Chicken Saute a la PHongroise

Ingredients

• two chickens of a pound and a quarter each
• an ounce of clarified butter
• one finely chopped onion
• half a pinch of salt
• half a pinch of pepper
• half a pint of bechamel
• half a cupful of cream
• six pieces of fried bread croutons

Method

1. 1

   Singe, draw, and cut the chickens into twelve pieces.

2. 2

   Put them in a sautoire with clarified butter, onion, salt, and pepper.

3. 3

   Cook slowly without browning for five minutes on each side.

4. 4

   Moisten with bechamel and cream, cook for twenty minutes, skim the fat off, and serve with fried bread croutons around the dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 PHongroise.— Singe, draw, and cut into twelve pieces, two chickens of a pound and a quarter each; put them in a sautoire with an ounce of clarified butter, adding one finely chopped onion, half a pinch of salt, and half a pinch of pepper. Let cook slowly, without POULTRY. 265 browning, for five minutes on each side, then moisten with half a pint of bechamel (No. 154), and half a cupful of cream. Let cook again for twenty minutes, skim the fat off, and serve with six pieces of fried bread croutons

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