Fowl with Cheese

Ingredients

• a young chicken
• a wineglassful of light white wine
• the same quantity of stock
• a bunch of mixed herbs
• salt
• pepper
• a piece of butter the size of a walnut
• a good spoonful of grated cheese

Method

1. 1

   Truss and flatten chicken, cook in butter, moisten with wine and stock, add herbs, salt, and pepper.

2. 2

   Thicken sauce with butter and flour, serve chicken with sauce and cheese, brown in the oven.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Fowl with Cheese. (' Caterer ') Truss and flatten a young chicken, and slightly cook it in a saucepan with some butter, and then moisten with a wineglassful of light white wine and the same quantity of stock ; add a bunch of mixed herbs, salt and pepper, and cook for an hour over a very slow fire without letting it boil. Then take the chicken out of the saucepan and thicken the sauce with a piece of butter the size of a walnut worked up with flour. Take the hot dish on which the chicken is to be served and pour on it a portion of the sauce, and mix with it a good spoonful of grated cheese

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