Curried Chicken a la Octavious

Ingredients

• a nice young chicken
• onions
• carrots
• pepper
• salt
• two tablespoons butter
• one tablespoon flour
• two cups of the chicken broth
• one tablespoon curry powder
• yolks of three eggs
• one cup of cream
• a little lemon juice
• sherry

Method

1. 1

   Cut the chicken into pieces and simmer with onions, carrots, pepper, and salt until done.

2. 2

   Strain out part of the juice.

3. 3

   Make a sauce with butter, flour, chicken broth, curry powder, and cream.

4. 4

   Stir in egg yolks, add chicken, and flavor with lemon juice and sherry.

5. 5

   Serve garnished with rice and parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 284. The excerpt below is the record exactly as published.

sherry, pepper, and salt; put in oven and cook from eight to ten minutes — well covered. Serve on a foundation of hominy or rice with a puree of cucumbers in the centre; garnish with parsley. Entree for luncheon or dinner. Fillet of Chicken (Filet de Poulet) a la Duchesse Cook the chicken in water with onions, carrots, pepper, and salt; let stand in the juice until cold. Make in nice fillets in the shape of a half egg; put on a buttered pan and cook in oven from five to six minutes until they are thoroughly hot through; glaze half of the fillet with a brown glaze and the other half with a white alle- mande sauce. Serve on a nice decorated spinach foundation with wfflite truffle sauce in the centre. These fillets can be garnished with cocks’ combs in between each. 194 THE SWEDISH, FRENCH Fillet of Chicken with Mushrooms a la Vera Filet de Poulet aux Champignons, £l la Vera Cook the chicken in water with onions, carrots, pepper, and salt and let stand in the juice until cold. Cut in round pieces second joints, legs, and breast; press them down flat and make them about four inches around; put on a buttered pan in the oven until they are thoroughly hot; braise with some butter and sherry. Take out, put on a broiler, and glaze with a white allemande sauce. Put on each of the fillets a cooked mushroom that has been glazed with a brown sauce; decorate the mushroom with a strip of cream sauce that has gone through a small tube, and in the centre put a dot of the cream sauce with a small diamond of truffle on top. Serve on top of a decorated foundation of hominy with a cream mush¬ room sauce in the centre. Entree for luncheon or dinner. Fillets of Chicken ( Filets de Poulet ) a la Supreme Cut round fillets from the white meat of the chicken that has been cooked and left in the juice until cold; put on a buttered pan and braise with butter and sherry. When done, put on a broiler and glaze with a thick supreme sauce. Garnish the top of each fillet with a large diamond of truffle; decorate the truffle all around with a strip of Spanish pepper and across the fillet wave strips of cream sauce. Serve on a foundation of spinach with a white truffle sauce in the centre. This dish can be decorated with cocks’ combs or quarters of hard-boiled eggs. Entree for luncheon or dinner. Chicken Cutlets ( Cotelettes de Poulet) a la Tartare Wash and clean a young chicken well and joint in nice dainty pieces or cutlets; dip in egg and bread crumbs and fry in very hot fat until golden brown. Arrange on a paper doily — one piece resting on top of another with a paper frill stuck in each. Gar¬ nish with parsley all around. Serve with a tartare sauce in a crouton of bread in the centre of the dish. Entree for luncheon or dinner. Chicken ( Poulet ) a la Bonne Femme Select a nice young chicken; pick clean and wash well; put in water with onions, carrots, pepper, and salt and cook until well done; leave in the broth until cold. When cold, remove the skin and bones, and make in nice little cutlets; put back in part of the juice until ready to serve. Put a large tablespoon butter AMERICAN COOK BOOK in a pan; add two large tablespoons flour; stir until well mixed; add half cup chicken broth and one cup boiling milk; beat the sauce until nice and creamy; flavor with sherry, pepper and salt to taste. Then add the chicken; let it heat in its own sauce; re¬ move the chicken carefully and arrange cutlets nicely in ring style, one resting on top of another; add half cup good cream to the sauce; pour the sauce all over the chicken and in the centre of the ring. Serve inside of the ring wTith green asparagus tips that are covered with melted butter and sprinkled with parsley. Chicken {Poulet) a la Chasseur Take a young chicken and joint in nice-sized pieces — legs, second joints, and breast in halves, wings, etc. Put in a dish with oil and grated onions to soak for about two hours; then put on a broiler and broil until well done; roll in bread crumbs and broil again. Serve on a platter with a sauce Madere. Fried Chicken with Tomato a la Orly Poulet frit, Sauce Tomate, a la Orly Clean, wash, and joint a young chicken in nice pieces, leaving a bone for the frill; dip in flour and fry in very hot fat. Make a rich tomato sauce; slice three large onions in thin slices; cook the onions well and add them to the tomato sauce. Dish the chicken neatly on a platter, one piece resting on top of another, reverse the second row. Pour sauce all around, put a paper frill on the bone of the cutlet and a bunch of parsley at one end of the platter. Serve for luncheon or dinner as a joint. Chicken {Poulet) a la Marengo Soak chicken (that has been cleaned, washed, and jointed in nice cutlets) in oil for about thirty minutes to one hour; put on a pan on stove and cook until golden brown. In the meantime, cook about one pound mushrooms and two bunches shallots. Make a sauce from one cup of the mushroom juice, one cup of chicken broth, and thicken with two heaping tablespoons flour; color with kitchen bouquet; flavor with beef extract and sherry; let the sauce simmer until glossy and clear; add the shallots and mushrooms; let come to a boil and skim. Arrange the meat on a platter, carefully, on top of a slice of hot tomato, and put the shallots and mushrooms in the centre, with the sauce all around and over the chicken. Garnish with parsley. Serve as an entree for luncheon or dinner. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 195 Curried Chicken (. Poulet au Cari ) a la Octavious Select a nice young chicken; clean and wash well; cut in large dainty pieces; put in a pot with onions, carrots, pepper, and salt and let simmer slowly — tightly covered — until well done; then strain out part of the juice. Put in a pan on the stove with two table¬ spoons butter, one tablespoon flour, two cups of the chicken broth, one tablespoon curry powder, and one tablespoon butter; stir to a paste with a whisk; add the curry powder and butter to the sauce; then stra n the sauce into another pan so that it will be free from lumps. Stir yolks of three eggs in one cup of cream and add this to the sauce (be careful not to let it curl). Then add the chicken; flavor with a little lemon juice

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