Chicken Saute au Chasseur

Ingredients

• two chickens, cut up in pieces
• half a pound of bacon
• half a pint of Spanish sauce
• a claret-glass of white wine
• two dozen little onions
• a pinch of pepper
• a pinch of salt
• a pinch of nutmeg
• a dozen mushrooms cut in quarters

Method

1. 1

   In a saucepan, cook the bacon for about five minutes, then add the chicken and color on both sides.

2. 2

   Pour off the grease, moisten with Spanish sauce and white wine.

3. 3

   In a frying-pan, color the onions and add them to the chicken just before serving, along with pepper, salt, nutmeg, and mushrooms.

4. 4

   Remove grease from the sauce and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 46. The excerpt below is the record exactly as published.

Chicken Saute au Chasseur. Clean and prepare two chickens, cut up in pieces. Cut half a pound of bacon in small pieces, and put on the fire, in a saucepan, for about five minutes ; add your chicken, and, when colored on one side, turn over on the other. When done, pour off all the grease in your saucepan, moisten your chicken with half a pint of Spanish sauce (Art. 80) and a claret-glass of white wine. Peel two dozen little onions, put them in a frying-pan with a little lard, and, when colored, add them to your chicken a moment before serving, with a pinch of pepper, salt, nutmeg, and a dozen mush- rooms cut in quarters. Remove all grease from your sauce, and serve. 277. Boiled Fowl, Caper Sauce. Prepare and clean a fowl, pass a wooden skewer through the thighs, put it in a saucepan with half a pound of salt pork, and enough water to cover the chicken. Boil for an hour and a half, drain, put it on a dish, and pour over it half a pint of white sauce (Art. 84), to which you have added a handful of capers. Instead of capers you may add a tablespoonful of chopped parsley, or two dozen oysters, blanched and drained. 278. Aspic de Foie Gras. Heat three pints of consomme (Art. 1), to which add three ounces of gelatine, a branch of tarragon, a tablespoonful of tar- ragon vinegar, and two wineglasses of madeira (or sherry). Simmer gently, and, when your gelatine is dissolved, remove your saucepan to the side of the range. Mix the whites of four eggs with a glass of cold water, and add them to your jelly, also the juice ENTREES. I03 of a lemon ; stir until thoroughly mixed. Simmer gently at the side of the range for half an hour, then strain through a flannel several times, or until per- fectly clear. Take a round mold with a hole in the middle, place it on the top of some cracked ice, and pour in the bottom a few tablespoonfuls of jelly. When stiff, decorate it with truffles and the whites of hard-boiled eggs, cut in any fancy form which pleases you, then put on top another layer of jelly, let it stiffen, then add a layer of pate de foie gras cut in pieces, then another layer of jelly, and so on, in the same manner, until your mold is filled, then put it on the ice for an hour. Then turn out your jelly on a dish, and put in the middle a sauce remoulade (cold, Art. 109), or sauce ravigote (cold, Art. 112), or sauce tartare (114). Instead of pate de foie gras, slices of cold chicken, turkey, sweetbreads, or lobster may be used. The receipt for this jelly is given as it is generally made in this country, where gelatine is much used. 279. Aspic (another manner of making it). Cut in slices two onions and a carrot, put them in a saucepan on the fire, with two cloves, two pepper- corns, two bay-leaves, a branch of thyme, a few very thin slices of ham on top, four pounds of a knuckle of veal, two pounds of the lean part of a shin of beef, half a glass of water, and the remains of cold chick- en or turkey. When beginning to color, moisten with three quarts of consomme (Art. 1), add two calf's feet, which you have boiled ten minutes in boiling water. Simmer very gently for four hours, io4 FRENCH DISHES. remove all grease, and strain it through a flannel. Put it back again on the fire, mix the whites of four eggs with a glass of water, add it to your stock, also adding three wineglasses of sherry. Simmer gently at the back of the range for half an hour, strain it through a flannel until perfectly clear, and put it on the ice. This receipt is given in the manner in which aspic is made in France. 280. Boned Chicken. Boned chicken is pre- pared exactly in the same manner as boned turkey (Art. 292). 281. Larded Chicken. Prepare a chicken as for roasting, lard the breasts with pieces of larding pork, about an eighth of an inch wide and an inch and a half long. Put it in a saucepan with a sliced onion and carrot, six parsley-roots, two cloves, a clove of garlic, two pepper-corns, a branch of thyme, a bay-leaf, a pinch of salt

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