Fried Chicken with Tomato Sauce

Ingredients

• two ounces of butter
• one gill of olive oil
• salt
• white pepper
• a dash of cayenne
• a little grated nutmeg
• a tablespoonful of chopped shallots
• one-fourth cup sliced mushrooms
• a bruised clove of garlic
• half a pint of tomato sauce
• half a pint of Espagnole sauce
• two wine-glasses of Sherry
• a little broth
• eight eggs

Method

1. 1

   Fry the pieces in a pan with butter and olive oil, adding salt, white pepper, cayenne, and nutmeg until lightly brown.

2. 2

   Drain some fat, add shallots, mushrooms, and garlic, and fry for three minutes.

3. 3

   Stir in tomato sauce, Espagnole sauce, Sherry, and broth.

4. 4

   Cover and simmer for fifteen minutes.

5. 5

   Fry eggs in hot oil until brown and soft, drain, and serve around the chicken.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 104. The excerpt below is the record exactly as published.

one gill of olive oil, aalt, white pepper, a daah of cayenne, and a little grated nut- meg. Fry over a briak fire until alightly brown on both aidea. Drain off part of the fat, add a tableapoonful of chopped ahal- Iota, one-fourth cup aliced muahrooma, and a bruised elove of garlic. Fry three minutea longer, then atir in half a pint of POULTRT AND GAME 188 tornato sauce, half a pint of Espagnole sauce, two wìne-glasses of Sherry, and a little broth. Cover and let ali simmer gently for fifteen minutes. Dish in pyramid form. Fry separately, in yery hot sweet oil, eight eggs, a delicate brown and soft. Drain them on cloth, place them round the chicken, and serve. Poulade à la Boyale Drain, singe, and bone a nice young f owl and stuff it with the f oUowing f orcemeat : One sweetbread minced fine and rubbed through a sieve. Two ounces of raw veal also rubbed through a sieve, two ounces of raw ham also rubbed through a sieve, f our mushrooms pounded weU and put through a sieve. Put aU in a mortar and pound to a pulp. Mix with the whites of two eggs. Make a sauce of the foUowing : Melt one ounce of butter in saucepan, add a teaspoonful of chopped onion and let it boil for two minutes, then add one ounce of flour and let it come to a boil. Add half a pint of chicken broth, half a tea- spoonful of salt, one-quarter of a teaspoonful of pepper, a pinch of cayenne. Let it boil five minutes. Whip the yolks of two eggs with two tablespoonfuls of cream. Put the sauce in a doublé boiler, add eggs and cream. Do not let it boil, but continue stirring until it gets thick. Remove at once and set away to cool. When cold, add it to the forcemeat. Draw inside the legs and wings of the fowl, put the forcemeat in the centre of it, sew up the back, giving it its full shape and allow- ing room for the forcemeat to swell. Put the fowl in a kettle and braise it one hour. Then put it in the oven to brown. Serve with a puree of chestnuts in a plain border or in rosettes round the dish. Also serve a rich brown sauce with it. Fricassee àia Dauphine Prepare and cook a oliicken for a fricassee. Trim the pieces and place them on ^ dish. Reduce the stock or sauce to the consistency of Allemande sauce, add a liaison of four eggs, 184 MR8. aSELT'S COOK BOOK batter, and cream. When this is thorougbly mixecU strain it through a wet cloth. Dip each of the pieces of chicken in it and replace them on the dish. When the sauce has become set, roll the pieces in fine bread crumbs, then in beaten egg, and again in fine bread crumbs. Arrange in frying basket and fry in deep hot lard until a light brown. When done, drain on brown paper. Arrange them on a napkin. Oamish with fried parsley. Serve with white Italienne sauce in a separate dish, or else arrange on a platter without the napkin and pour Béchamel or Allemande sauce over them. Ohicken Curry Select a tender chicken weighing about three or f our pounds. After singelng and cleaning, wash well and soak it in cold water for ten minutes. Drain and cut into square pieces. Put the pieces into a saucepan with enough hot water to cover them. Add two pinches of salt, one of white pepper, a little grated nutmeg, a bouquet, and siz small, white onions. Cook over a moderate fire for forty-five minutes, keeping it well skimmed. Drain off the broth and set the saucepan where the chicken will keep warm. Put half a pint of white sauce — butter and flour — in a saucepan with ali the broth and mix thoroughly. Take one tablespoonful of curry which is blended with water, the yolks of four eggs, and the juice of half a lemon. Beat ali together thoroughly and gradually stir it into the sauce. Do not let it boil. Pour the sauce over the chicken and serve immediately. Garnish the dish with a border of boiled rice. Boned Broiled Ohicken with Mushroom Sauce Bone three young chickens, each weighing one and one-half pounds. Season with salt, pepper, and a little lemon juice, and put in a oool place until want?d. Peel one pound of mushrooms and quarter them. Make a s<. 'ce of the foUowing: Melt one tablespoonful of butter, add one tablespoonful of BOMED CUICKEM. CHICKEN TIMBALK, (Sw p. IK.) POULTBT AND GAME 186 flonr, and let the misture come to a boil, and tben add half a pint of clear, rich consommé. When ìt boils, add mushrooms; let them simmer five minutes, and then add half a cup of neh cream. Broil your chickens, brush them over with melted batter, and set them in a pan in the oven to keep hot. Have some nice pieces of toast, cut the chickens in hfdves, and put them on the toast around the platter. Put the mushrooms and sauce in the centro. Serve very hot. Garnish with parslej. FricasBee of Ohicken with Mushrooms Select two good-sized plump chickens. After they have been drawn, singe them and cut them up in small members or joints in the following manner: First remove the wings at the second joint and the legs at the knotty bend of the first joint; then take hold of the chicken with the left band, and, with a sharp knife in the right, make two parallel cuts lengthwise on the back about an inch and a half apart, so as partly to detach, or at least mark out where the legs and wings are to be removed; cut both legs and fillets, then remove the thigh bone; separate the back and breast, trim these, then cut the back aerosa in two pieces. Steep the pieces in a pan of tepid water for ten or fifteen minutes. Occasionally squeeze each piece, so as to extract the blood. Next sprinkle the bottom of a sauce- pan with thin slices of onion and carrot, a little celery, three cloves, twelve peppercoms, a biade of mace, and a bouquet. Place the pieces of chicken in dose and neat order upon the vegetables. Moisten with a quart of boiling broth — if not at band, water will do. Let them boil gently for half an hour, or until sufficiently tender. Keep the pan covered, so they will steam as well as boil. Remove the pieces with a skimmer, drain, and then plunge in cold water. Wash and drain them upon a cloth. Trim and place them in a saucepan and set away in a cool place. Strain the broth the chickens were cooked in. Melt two ounces of butter

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