Cuisses de Volatile en Fdpillotes aux Fpinards

Ingredients

• 4 to 6 raw chicken legs
• 6 slices fat bacon
• ½ pint stock
• 1 gill white wine
• 1 bay-leaf
• thyme
• ½ carrot
• ½ onion
• 1 gill no ell-reduced Espagnole sauce
• salt
• pepper
• 6 heart-shaped slices of cooked ham
• spinach puree

Method

1. 1

   Remove bones from chicken legs, season with salt and pepper.

2. 2

   Line a sauté pan with bacon, add bay-leaf, thyme, carrot, and onion.

3. 3

   Place chicken legs, moisten with wine and stock, and cook in a brisk oven until tender.

4. 4

   Cut bacon into heart shapes and fry.

5. 5

   Press cooked chicken legs, trim, and wrap in buttered paper with bacon, spinach puree, and ham.

6. 6

   Bake for about fifteen minutes.

7. 7

   Serve with a sauce made from the cooking liquor and Espagnole sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 287. The excerpt below is the record exactly as published.

Cuisses de Volatile en Fdpillotes aux Fpinards. — 4 to 6 raw chicken legs, 6 slices fat bacon, \ pint stock, 1 gill white wine, 1 bay-leaf, thyme, \ carrot, % onion, 1 gill no ell-reduced Espagnole sauce (No. 236), salt, pepper, 6 heart-shaped slices of cooked ham, spinach puree. Take out the bones from the legs, leaving a portion of leg-bone (drum-stick), season with pepper and salt. Line a saute-pan with small pieces of bacon, add the bay-leaf and a sprig of thyme, the carrot and onion sliced ; lay in this the chicken legs, moisten with the wine and stock, and cook in a brisk oven till tender. Cut some slices of bacon into heart-shapes, and fry slightly. Press the cooked chicken legs a little, trim, and put each on to a piece of buttered paper (strong white paper should be used), previously cut out into heart-shape. Lay a slice of bacon on the chicken, spread over a layer of spinach puree, and put a slice of ham on top ; wrap the buttered paper well round each leg thus prepared, twist it on the ends so as to well fasten it. Range on a buttered saute-pan and bake for about fifteen minutes. Dish up and serve with a sauce made as follows : Strain the liquor left from the chicken, skim off the fat, put the Espagnole sauce with this, and cook a few minutes. Season if necessary, and serve. Note. — The paper used for papillotes should be cut large enough to answer the purpose of wrapping round the legs. They are sent to table in the papers. A cutlet frill may be put on each bone. 977. Cuisses de Volatile d la Florentine. — Chicken legs boned and partially fried in butter when cold immersed in supreme sauce (No. 210), then egged, crumbed in fresh bread-crumbs and grated parmesan cheese, and fried in clarified butter. Served with tomato sauce (No. 271). 978. Filets de Volatile d la Cecile ( Chicken Cutlets, Cecile Style ) 1 spring chicken, 1 oz. butter, | onion,

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