Chicken St. Lambert

Ingredients

• two nice chickens
• an onion cut up
• one carrot
• a handful of French beans
• a dozen sweet almonds
• a blade of mace
• the yolks of three eggs

Method

1. 1

   Cut chickens and soak in cold water.

2. 2

   Prepare broth with remaining parts and seasonings.

3. 3

   Stew selected chicken pieces in broth with carrot and beans.

4. 4

   Make a veloute sauce with strained broth, almonds, mace, and thicken with egg yolks.

5. 5

   Serve chicken garnished with vegetables.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 223. The excerpt below is the record exactly as published.

two nice chickens, cut them up as if for fri- cassee, steep the pieces in cold water " Chicken, St. Lam- f^^. j^^^jf ^^^ j^^^ ^j^en drain them, bert fasnxon. ' , . . and select the following pieces, viz. : — the four wings, the four legs, two breasts, and four thighs, and put them aside covered up. Take all that remains, viz. : — the backs, pinions, necks, livers, gizzards, and trimmings, and, with an onion cut up, some pepper corns, a few spoonfuls of meat gravy, a bit of lime peel, a tea- spoonful of ketchup, and salt, make as good a pint of broth as you can; when ready, fish out the livers, and strain the broth. Now put into the stew-pan the selected joints of the chickens, cover them with the strained broth, and stew them gently till done, with one carrot, and a handful of French beans. Now pick out the chicken, strain the broth, and put the vegetables aside. Proceed with the broth to make a nice veloute (rich white sauce) flavoured with a dozen sweet almonds pounded, and a blade of mace

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