Escalopes de Poulet aux Epinards

Ingredients

• Bone a young pullet
• season with pepper
• salt
• a little aromatic spice
• spread over with a fairly thick layer of veal and ham forcemeat
• place in a braising-pan upon a mirepoix bed
• garnish with spinach by forcing out the spinach through a savoy-bag
• Pour a little hot brown or demi-glace sauce round the base of the dish

Method

1. 1

   Bone the chicken, season, spread with forcemeat, roll, and braise until tender.

2. 2

   Cut into slices, dish up with spinach purée, and serve with sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 55. The excerpt below is the record exactly as published.

Escalopes de Poulet anx Epinards. (Chicken Gscallopes with Spinach.) Bone a young pullet or Surrey fowl, split open the back and lay out flat, skin downwards, season with pepper and salt, and a little aromatic spice ; spread over with a fairly thick layer of veal and ham forcemeat, roll up into the shape of a galantine. Sew up the end portion of the skin and place in a braising-pan upon a mirepoix bed. Braise till tender in the oven or over the fire, basting it frequently. Un truss and cut up into rather thick slices. Dish up in a circle round spinach purfe, garnish with spinach by forcing out the spinach through a savoy-bag. Pour a little hot brown or demi-glace sauce round the base of the dish

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