Chicken Saute a la Regence

Ingredients

• two tender chickens of a pound and a quarter each
• one ounce of butter
• a good pinch of salt
• half a pinch of pepper
• half a glassful of Madeira wine
• half a pint of veloute
• half a cupful of mushroom liquor
• two truffles cut into small pieces
• six mushrooms
• a small sweetbread
• one ounce of cooked, smoked beef-tongue
• two raw egg yolks
• the juice of half a lemon

Method

1. 1

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

2. 2

   Put in a sautoire with butter, season with salt and pepper, add Madeira wine, reduce, then cover and simmer for six minutes.

3. 3

   Moisten with veloute and mushroom liquor, cook for ten minutes, then add truffles, mushrooms, sweetbread, and beef-tongue.

4. 4

   Finish cooking, incorporate egg yolks diluted in lemon juice, and serve.

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 Regence. — Singe, draw, and dry well two tender chickens of a pound and a quarter each; cut them into twelve pieces, and put them in a sautoire with one ounce of butter. Season with a good pinch of salt and half a pinch of pepper, add half a glassful of Madeira wine, reduce for one minute, then put the lid on, and let simmer for six minutes. Moisten with half a pint of veloute (No. 152), and half a cupful of mushroom liquor. Let cook for ten minutes, then put in two truffles 266 THE TABLE. cut into small pieces, six mushrooms, a small sweetbread, and one ounce of cooked, smoked beef-tongue, all finely chopped. Finish cooking foi ten minutes longer, then take from off the fire and incorporate therein two raw egg yolks diluted in the juice of half a lemon

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