Fillet of Chicken with Mushrooms a la Vera

Ingredients

• the chicken
• onions
• carrots
• pepper
• salt
• buttered pan
• some butter
• some sherry
• cooked mushroom
• cream sauce

Method

1. 1

   Cook the chicken in water with onions, carrots, pepper, and salt and let stand in the juice until cold.

2. 2

   Cut into round pieces, press them down flat, and make them about four inches around; put on a buttered pan in the oven until thoroughly hot; braise with butter and sherry.

3. 3

   Glaze with a white allemande sauce and decorate with a glazed mushroom and cream sauce.

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.

some 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

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