Hachi de Volaille a la Sanford

Ingredients

• 36 medium sized hard clams
• 1 green pepper
• 8 ounces of cooked breast of chicken
• 4 ounces of cocked potatoes
• 1 gill of cream
• season to taste

Method

1. 1

   Chop clams, fry green pepper in butter, add clams with juice, then chicken and potatoes.

2. 2

   Cook for 5 minutes, season, thicken with butter and flour.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 20. The excerpt below is the record exactly as published.

green pepper, and partially fry in butter ; add 6 heads of sliced fresh mush- rooms, cook together for a few minutes and then add i pound of boneless frogs' legs and 2 large %ripe tomatoes (peeled, squeezed and cut up fine) ; season with pepper and a pinch of paprika, cover the pan and cook for 15 minutes in the oven. Before serving, add i tablespoonful of beef extract, 2 ounces of butter, i teaspoonful of chopped parsley, an atom of garlic, and a little lemon juice. Fill the crusts with the frogs' legs, and serve on a napkin. Grenouilles a la South Side Club — Frog Legs, South Side Club Style. Cut 18 fresh frog legs at their joints and then free them from all bones. Heat 2 ounces of butter in a sautoire; season the frogs and throw them into the hot butter, move them frequently, and after 5 minutes moisten with i gill each of clam juice and thick cream; boil for a few minutes, and thicken with butter kneaded with flour. Dish up and serve dry toast separate. EmINCE DE VoLAILLE a la NeWBURG — COLLOPED FowL^. Newburg Style. Wash well some white fresh mushrooms. If l^rge, cut them in halves. Cook the mushrooms in butter, and when done, add the breast of a tender cooked fowl (cut in neat col- lops), moisten with a dash of Sherry, allow to reduce, add I pint of Veloute cream sauce, and a half gill of cream, cook for five minutes, and then bind with 3 53 tgg yolks, I ounce of butter and 5^ gill of cream — ducken, but do not allow to boil. BefcM^ serving, add another dash of Sherry and seascHi to taste. Emince de Volailub a la Geisha — Colloped Fowl, Geisha Style, Chop fine i onion and fry it lightly in butter ; add i teaspoonful of curry powder, stir for i minute and then add i teaspoonful of red currant jelly and a half gill each of Tomato and Veloute sauce ; allow to cook for 5 minutes and then add a teaspoonful of Chutney. Cut the breast of a cooked fowl into neat coUops, add it to the sauce and heat well. Before serving, add a tablespoonful of grated cocoanut. Serve separately' some plain boiled rice. Emince de Chapon aux Concombres — Colloped Capon with Cucumbers. Cut the remainder of a cooked capon (or fowl) into neat slices, put them into a pan with a little chicken broth and heat well. Then add some Cream sauce and some cucumbers, cut in suitable pieces (not too large), peeled and cooked in salted water, heat well, season to # taste and serve in a vegetable dish. Emince de Chapon a la Creole — Colloped Capon, Creole Style. Follow the same directions as for the preceding re- ceipt, using Creole sauce instead of Cream sauce. Serve plain boiled rice separate. Hachi de Volaille a la Sanford — Chicken Hash, Sanford Style. Cut the soft part from 36 medium sized hard clams and chop them up rather coarsely. Chop fine i green pepper and fry lightly in butter; add the clams with a little of their juice (removing the scum at the first boil). Next add 8 ounces of cooked breast of chicken, 4 ounces of cocked potatoes (both cut in very small squares) and i gill of cream ; allow 54 to cook for 5 minutes, season to taste

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