Chicken, Valencienne
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 5. The excerpt below is the record exactly as published.
Chicken, Valencienne Jets de houblons Sybil potatoes Hearts of romaine Macedoine water ice Lady fingers Coffee Consomme favorite. Garnish the consomme with asparagus tips cut in small pieces, and chicken dumplings stuffed with goose liver, the size of a large olive. Teaspoons may be used to form the dumplings. Broiled shad roe, maitre d'hotel. Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maitre d'hotel sauce, and garnish with quartered lemon and parsley. Mirabeau salad. Cut in one-inch squares one cucumber, two tomatoes, and one potato. Put in salad bowl separately, cover with vinaigrette sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies over the top, and a green olive cut in strips, in the middle. Potage a 1'Anglaise. Put in vessel two pounds of lean mutton, and one pound of barley. Cover with water, season with salt, add a bouquet garni, and boil for two hours. Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper. Fillet of flounder, Meissonier. Cook the fillets in white wine. Make a white wine sauce and add a Julienne of vegetables, and pour over the fish before serving. Chicken, Valencienne. Salt and pepper a jointed chicken and saute in pan with butter. Put on platter and serve with supreme with truffles and fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), teaspoon size. Garnish with heart-shaped fried crusts of bread
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