Chicken, Saute a la Ranhofer
From The table, 1889
Serves 4
Garnish with paper ruffles on chicken legs.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 329. The excerpt below is the record exactly as published.
Chicken, Saute a la Ranhofer. — Select two fine, tender chickens weighing two pounds each ; singe them well, draw the entrails, wash thoroughly, and wipe very dry; then cut each chicken into six pieces, and season them with a good pinch of salt and a light pinch of pepper. Place the pieces of chicken in a sautoire with three quarters of an ounce of good butter and half a tablespoonful of sweet oil, and set it on a very hot stove. Chop up one shallot very fine, and one sound, green pepper cut in small, dice-shaped pieces ; when the chickens are of a light brown color, add the shallot and pepper, and stir well for one minute; then add a wine-glassful of good white wine, and let reduce to one quarter, which will take six minutes. Pour in one gill of tomato sauce (No. 205) and one and a half gills of Espagnole sauce (No. 151), and let cook rather slowly for ten minutes longer, stirring it occasionally. Dress the chickens and sauce on a very hot serving-dish, adjust paper ruffles on the ends of the four legs, and decorate the dish with the following garnishing : take six canned artichoke-bottoms, spread a tablespoonful of Duxelle (No. 215) in the centre of each one ; empty the interiors of six fine, sound, medium- sized green pepper
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Cook this with the app: pantry check, scaling, and the assistant.