Chicken Saute, Josephine

Ingredients

• two spring chickens
• season with salt
• season with pepper
• two ounces of butter
• a spoonful of olive oil
• six chopped shallots
• one tablespoonful of carrot cut in very small dices
• one bay leal cut very fine
• one-half of a clove
• a little parsley
• two heads of mushrooms
• one spoonful of raw ham cut in very small squares
• one pony of brandy
• two more ounces of sweet butter
• the juice of a lemon

Method

1. 1

   Cut chickens in quarters, season with salt and pepper.

2. 2

   Heat butter and olive oil, add chicken, and saute.

3. 3

   When nearly done, add shallots, carrot, bay leaf, clove, parsley, mushrooms, and ham.

4. 4

   Remove chicken to a platter, add brandy to the pan and reduce.

5. 5

   Add sweet butter and lemon juice, pour over chicken.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 226. The excerpt below is the record exactly as published.

a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve. Coquille of chicken, Mornay. Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches. THE HOTEL ST. FRANCIS COOK BOOK 303 OCTOBER 13 BREAKFAST LUNCHEON Oatmeal in cream Cantaloupe Boiled eggs Scrambled eggs, Magda Dry toast Chicken saute, Josephine Coffee Asparagus tips, Hollandaise Escarole salad Danish apple cake. Demi tasse DINNER Oysters on half shell Potage Villageois Lyon sausage. Radishes. Pickles Fillet of sole, Judic Tenderloin steak, Bernardi Potatoes Sybil Endive salad Fancy ice cream and cakes. Coffee Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, ©ne-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives. Chicken saute, Josephine. Cut two spring chickens in quarters, and season with salt and pepper. In a saute pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and saute. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leal cut very fine, one-half of a clove, a little pars- ley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the saute pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon

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