Chickens Chiringrate

Ingredients

• half a pound of fillet of beef
• half a pound of veal
• ten ounces of cooked ham
• a piece of carrot
• a bouquet garni
• a few mushrooms
• two spoonfuls of port wine

Method

1. 1

   Cut off the feet of a chicken, break the breastbone flat, but be careful not to break the skin.

2. 2

   Flour it and fry it in butter, drain the fat, but leave the chicken in.

3. 3

   Make a farce from the beef, veal, ham, shalot, bouquet garni, and carrot; cook in stock, pass through a sieve, and lay over the chicken.

4. 4

   After stewing for a quarter of an hour, make a rich gravy from the stock, add mushrooms and port wine; boil well, and pour over and around the chicken.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Chickens Chiringrate. Cut off the feet of a chicken, break the breast- bone flat, but be careful not to break the skin. Flour it and fry it in butter, drain all the fat out of the pan, but leave the chicken in. Make a farce from half a pound of fillet of beef, half a pound of veal, ten ounces of cooked ham, a shalot, a bou- quet garni, and a piece of carrot, pepper, and salt ; cook in stock, and then pass it through a sieve, and lay this farce over the chicken. After stewing the chicken for a quarter of an hour, make a rich gravy from the stock, and add a few mushrooms and two B 2 4 DRESSED GAME AND spoonfuls of port wine ;

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