Epigram of Chicken
From European and American cuisine, 1914
Serves 4
Do not let the ragout boil after adding the yolks.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 252. The excerpt below is the record exactly as published.
Epigram of Chicken. — Bemove the breasts from 2 young chickens, each weighing 2 pounds and prepare the fillets as di- CHICKEN. 876 rected ; then bone the thighs, stnff them with chicken forcemeat, and sew np ; lay the thighs in a saucepan with 1 sliced onion, a bonqnet, and a small carrot ; cover with broth and cook 30 min* ntes ; then remove, lay them under a light weight till cold. Place the fillets in a buttered pan, pour over 3 ounces butter ; cover with buttered paper ; place the pan in an oven, cook 15 minutes, basting frequently with the butter. When the thighs are cold dip them into beaten egg and bread crumbs ; fry to a golden color in butter. Arrange them in a circle alternately with the fillets and decorate the wings. Fill the center with a chestnut ragoiit, prepared as fol- lows : Boil 18 large chestnuts in water 20 minutes, then take them out ; remove the shell and the brown skin. Melt 1 ounce butter in a saucepan ; add 1 tablespoonful fiour and cook 3 minutes ; add 1 pint of chicken broth, 1 even teaspoonful salt, cook 5 minutes ; add the chestnuts and Vs can of canned mushrooms, cook 10 minutes ; then add 6 fine-sliced truffles, cook 3 minutes ; mix the yolks of 3 eggs with Vs cup crea
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