Chicken with Pate de Foie-gras in Pastry a la Allemande

Ingredients

• a chicken
• onions
• carrots
• pepper
• salt
• Allemande sauce
• a teaspoon of pate de foie-gras
• truffles
• pastry cups

Method

1. 1

   Pick, singe, draw, and wash the chicken well; tie it up and put it in a saucepan with boiling hot water sufficient to cover it, also with onions, carrots, pepper, and salt.

2. 2

   Cook until well done and leave in the broth until cold, then cut the breast out and form it in the shape of small cutlets.

3. 3

   Put them on a buttered roasting pan and coat them with Allemande sauce flavored with wine if at hand.

4. 4

   Decorate with truffles on each of the fillets; fill in each pastry cup with a teaspoon of pate de foie-gras and put them in the oven to get hot.

5. 5

   Arrange them in the form of a ring on a platter and in each put one of the cutlets.

6. 6

   Garnish with a paper frill and parsley in the center.

7. 7

   Serve with a supreme sauce at the sides.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 87. The excerpt below is the record exactly as published.

Chicken with Pate de Foie-gras in Pastry a la Allemande Poulet a la Pate de Foie-gras en Patisserie a V Allemande Pick, singe, draw, and wash the chicken well; tie it up and put it in a saucepan with boiling hot water sufficient to cover it, also with onions, carrots, pepper, and salt. Cook until well done and leave in the broth until cold, then cut the breast out and form it in the shape of small cutlets. [If the chicken is young, the dark meat such as the second joint can also be used for this dish.] Put them on a buttered roasting pan and coat them with Alle¬ mande sauce flavored with wine if at hand. Decorate with truffles a daisy on each of the fillets; fill in each pastry cup a teaspoon of pate de foie-gras and put them in the oven on a plate to get hot. When ready to serve arrange them in the form of a ring on a paper doily on a platter and in each put one of the cutlets. Garnish them with a paper frill and with parsley in the center. Serve with a supreme sauce at the sides. Cutlets of Chicken with Pate de Foie -gras a la Rimini Cdtelettes de Poulet, Pate de Foie-gras a la Rimini Take a large young chicken that has been well cooked and left in the juice until cold; cut out the breast, slice, and form it in the shape of a small half egg; put them on a buttered pan, coat them with pate de foie-gras. Press a small jar of pate de foie-gras through a fine strainer, mix it with a cup of chicken mousse; stick it full with small, even-sized pointed truffles in the form of a hedgehog with some chicken

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