Emince de Volaille a la Geisha

Ingredients

• 1 onion
• 1 teaspoonful of curry powder
• 1 teaspoonful of red currant jelly
• a half gill of Tomato sauce
• a half gill of Veloute sauce
• 1 teaspoonful of Chutney
• the breast of a cooked fowl
• a tablespoonful of grated cocoanut
• some plain boiled rice

Method

1. 1

   Chop onion, fry in butter, add curry powder, stir, then add jelly and sauces.

2. 2

   Cook for 5 minutes, add Chutney.

3. 3

   Cut fowl into collops, add to sauce, heat well.

4. 4

   Serve with boiled rice.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 20. The excerpt below is the record exactly as published.

onion and i small green pepper, and partially fry in butter ; add 6 heads of sliced fresh mush- rooms, cook together for a few minutes and then add i pound of boneless frogs' legs and 2 large %ripe tomatoes (peeled, squeezed and cut up fine) ; season with pepper and a pinch of paprika, cover the pan and cook for 15 minutes in the oven. Before serving, add i tablespoonful of beef extract, 2 ounces of butter, i teaspoonful of chopped parsley, an atom of garlic, and a little lemon juice. Fill the crusts with the frogs' legs, and serve on a napkin. Grenouilles a la South Side Club — Frog Legs, South Side Club Style. Cut 18 fresh frog legs at their joints and then free them from all bones. Heat 2 ounces of butter in a sautoire; season the frogs and throw them into the hot butter, move them frequently, and after 5 minutes moisten with i gill each of clam juice and thick cream; boil for a few minutes, and thicken with butter kneaded with flour. Dish up and serve dry toast separate. EmINCE DE VoLAILLE a la NeWBURG — COLLOPED FowL^. Newburg Style. Wash well some white fresh mushrooms. If l^rge, cut them in halves. Cook the mushrooms in butter, and when done, add the breast of a tender cooked fowl (cut in neat col- lops), moisten with a dash of Sherry, allow to reduce, add I pint of Veloute cream sauce, and a half gill of cream, cook for five minutes, and then bind with 3 53 tgg yolks, I ounce of butter and 5^ gill of cream — ducken, but do not allow to boil. BefcM^ serving, add another dash of Sherry and seascHi to taste. Emince de Volailub a la Geisha — Colloped Fowl, Geisha Style, Chop fine i onion and fry it lightly in butter ; add i teaspoonful of curry powder, stir for i minute and then add i teaspoonful of red currant jelly and a half gill each of Tomato and Veloute sauce ; allow to cook for 5 minutes and then add a teaspoonful of Chutney. Cut the breast of a cooked fowl into neat coUops, add it to the sauce and heat well. Before serving, add a tablespoonful of grated cocoanut. Serve separately' some plain boiled rice

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