Grilled Chicken Florentine

Ingredients

• a plump white chicken
• two or three skewers
• immerse in sweet oil for about ten minutes
• two peeled and chopped shallots in butter
• one glass of Marsala wine
• a gill of tomato puree
• one fresh tomato, cut into slices
• one tablespoonful of meat extract
• garnish with button mushrooms
• garnish with truffles

Method

1. 1

   Cut the chicken open from the back, flatten it, rub with lemon juice, season with pepper and salt, and insert skewers.

2. 2

   Immerse in sweet oil for 10 minutes.

3. 3

   Grill while basting with oil.

4. 4

   Prepare sauce by frying shallots in butter, adding anchovy, Marsala, and tomato puree.

5. 5

   Cook for 10 minutes, add fresh tomato and meat extract, boil, skim, sieve, reheat, and season.

6. 6

   Dish up chicken, remove skewers, garnish, pour sauce around, and serve.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 26. The excerpt below is the record exactly as published.

GRILLED CHICKEN FLORENTINE rilAKE a plump white chicken ; cut it open from the back ; spread out and flatten well ; rub both sides with lemon juice, and season well with pepper and salt ; insert two or three skewers so as to keep the chicken quite flat ; immerse in sweet oil for about ten minutes ; sprinkle with chopped parsley and grill in front of a bright fire, basting the while with oil. Prepare a sauce by frying two peeled and chopped shallots in butter ; add to this one finely chopped anchovy freed from bone, one glass of Marsala wine and a gill of tomato puree. Allow to cook for ten minutes ; then add one fresh tomato, cut into slices, and one tablespoonful of meat extract. Boil again ; skim and pass through a sieve ; reheat and season to taste. Dish up the chicken ; remove the skewers ; garnish with button mushrooms

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