Chicken Saute, Archiduc

Ingredients

• a chicken
• two ounces of butter
• two sliced green peppers
• salt and pepper

Method

1. 1

   Joint the chicken and season with salt and pepper.

2. 2

   Melt butter in a saute pan, add chicken and saute for five minutes.

3. 3

   Add green peppers and continue to saute until chicken is done.

4. 4

   Place chicken on a platter, add more butter to the pan, brown it, and pour gravy over the chicken.

5. 5

   Garnish with lemons.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 130. The excerpt below is the record exactly as published.

Chicken saute, Archiduc Duchess potatoes Jets de houblons Chiffonnade salad Peach ice cream Assorted cakes Coffee Broiled veal kidneys, English style. Leave a little fat on two veal kidneys, split them, season with salt and pepper, and sprinkle with a tablespoonful of dry English mustard. Then sprinkle with olive oil, and broil. When done place them on four pieces of dry toast. Mix two ounces of butter with the juice of a lemon, one tablespoonful of Worcestershire sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract. Mix well, and pour over the kidneys. Garnish with watercress. Poached eggs, Colbert. Put some poached eggs on toast, and cover with sauce Colbert. Ombrelle d'Ostende. Put four pieces of toast on a platter and place on each a large broiled fresh mushroom, head down. Put two broiled oysters on top of the mushrooms, pour maitre d'hotel sauce over them, and lay two strips of broiled bacon across the top of each. Garnish with parsley in branches and quartered lemons. Compote of pineapple. Pare and core a pineapple, and cut in slices. Make a syrup with one-half pound of sugar and half a pint of water, and stew the pineapple in it until tender, and the syrup is clear. Serve cold, with a few drops of kirschwasser or maraschino sprinkled over it, and a little of its syrup. Potage Arlequin. Slice two carrots, two beets, two turnips, and add a pound of shelled new peas. Put all in a casserole, cover with two quarts of water, season with salt, add about three pounds of cut-up veal bones, bring to a boil, and skim. Then cover, and cook until soft. Remove the veal bones, and strain the remainder through a fine sieve. Then return to casserole, and if too thick add a little bouillon, chicken broth or stock. Bring to a boil, season with salt and pepper, and stir in three ounces of sweet butter. Serve with bread cut in small squares and fried in butter. Pompano, Vatel. Use four whole California pompano ; or the four fillets from one Florida fish. Put them in a buttered saute pan, season with salt and pepper, add one-half glass of stock and the juice of a lemon, and cook in oven until done. Then place the fish on a platter. Bring one-half pint of tomato sauce to a boil, add one-half pint of cream sauce, one spoonful of chopped truffles, season well with salt and pepper, and pour over the fish. THE HOTEL ST. FRANCIS COOK BOOK 169 JUNE 14 BREAKFAST LUNCHEON Raspberries with cream Half of grapefruit with cherries Scrambled eggs with cheese Baked beans, Boston style Rolls Brown bread Oolong tea Beignets souffles Coffee DINNER Little Neck clams on half shell Consomme Ab-del-cader Aiguillettes of turbot, Bayard Roast sirloin of beef, fermiere Lettuce salad Souffle glace, St. Francis Assorted cakes Coffee Scrambled eggs with cheese. Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and scramble. Beignets souffles. One pint of water, one-quarter pound of butter, one- half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin. Consomme Ab-del-cader. Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quantities of each in hot consomme, and also one poached yolk of an egg for each person. Have the consomme well seasoned. Aiguilletes of turbot, Bayard. Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a buttered pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, or water ; cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style. Pour the sauce over the fish before serving. Roast sirloin of beef, fermiere. Roast sirloin of beef, sauce Madere, garnished with string beans in butter, carrots in butter, and chateau potatoes. Chicken saute, Archiduc. Joint a chicken, and season with salt and pepper. Melt two ounces of butter in a saute pan ; when hot add the chicken and saute for five minutes. Then add two sliced green peppers

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