Dindonneau Chipolata

Ingredients

• one glassful of white wine
• twenty small, glazed onions
• twenty chestnuts
• ten chipolata sausages
• one-third lb. of frizzled pieces of fresh pork
• twenty olive-shaped and glazed carrots

Method

1. 1

   Cut up the young turkey and fry in butter.

2. 2

   Swill with white wine, add sauce to cover, and cook for 40 minutes.

3. 3

   Transfer to another pan, add onions, chestnuts, sausages, pork, and carrots.

4. 4

   Strain sauce over and complete cooking.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 313. The excerpt below is the record exactly as published.

DINDONNEAU CHIPOLATA This may be prepared in two ways, according as to whether it be intended for lunch or for dinner. (1) Cut up the young turkey and fry the Pieces in butter as above. Swill with one glassful of white wine; add a suffi- cient quantity of tomatéd half-glaze sauce, just to cover the pieces, and cook in the oven for forty minutes. 544 GUIDE TO MODERN COOKERY This done, transfer the pieces to another stewpan and add thereto twenty small, glazed onions, twenty chestnuts cooked in consommé, ten chipolata sausages, one-third lb. of frizzled pieces of fresh pork cut into dice, and twenty olive-shaped and glazed carrots

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