Jacobin Pottage

Ingredients

• a cupful of strong stock
• season with salt
• season with pepper
• grated Parmesan cheese
• slices of toast
• a layer of breadcrumbs
• squeeze the juice of a lemon

Method

1. 1

   Mince any odds and ends of cold fowl or turkey and season.

2. 2

   Line the bottom of a dish with slices of toast, pour stock over them, add chopped meat, and cover with breadcrumbs.

3. 3

   Bake for an hour, then squeeze lemon juice over the dish and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 81. The excerpt below is the record exactly as published.

Jacobin Pottage. Mince any odds and ends of cold fowl or turkey and season with salt, pepper, and grated Parmesan cheese. Line the bot- tom of a dish with slices of toast, and pour a cupful of strong stock over them. Then add the chopped meat and cover with a layer of breadcrumbs. After baking for an hour squeeze the juice of a lemon over the dish and serve. Stewed Chicken and Rice. Stuff a fat fowl with a mixture of breadcrumbs, onion, and the yolk of an egg. Cover the breast with slices of lemon and salt pork, and wrap thoroughly in oiled paper. Place in a stew- pan with an onion, some parsley, and a clove, and add sufficient white stock to nearly cover the bird. Cover closely and cook for an hour. After removing the chicken add a cupful of hot cream, the beaten yolk of an egg, and a pinch of cayenne pep- per, mix thoroughly and pour it over the chicken, which should be served with boiled rice. Chicken Cream. Thoroughly pound the meat of a boiled fowl, add sufficient milk to make into a thick paste, pass through a sieve, and add pepper and salt to taste. Stir thoroughly over the fire till done, and then pour out upon a dish, arranging six poached eggs on the top of the mixture, and garnishing with sprigs of parsley. Poultry Cassolette. To use up odds and ends of cooked poultry. Take equal ii6 STANDARD COOKERY. portions of well-boiled haricot beans and minced chicken, turkey, or duck. Mix thoroughly and fry with two slices of bacon, two sliced tomatoes, a minced onion, and herbs to taste. Add sufficient good stock to form a moderately thick paste. Pour the whole into a dish and bake until well browned. Fried Chicken. Cut up a fowl and steep for three hours in a mixture of lemon juice, olive oil, and seasoning. Drain each piece, dip first in beaten egg and then in breadcrumbs, and fry until brown. This should be served with a sauce made by cooking a cup- ful of new milk with the same quantity of white stock, a dozen mushrooms, and the beaten yolk of an egg. Add a squeeze of lemon juice and a little chopped parsley before pouring the sauce round the bird. Chicken Cannelons. Mince a cupful of cooked fowl and add a tablespoonful of flour, the same quantity of butter, the beaten yolk of an egg, two spoonfuls of cream, with pepper and salt to taste. The whole should form a thick paste. Now roll some puff paste very thin, cut it into squares, fill each with the mixture, and fold over. Fry or bake until lightly browned. This should be served piled upon a dish and surrounded with parsley. Chicken with Cheese. Place in an earthenware cooking vessel or enameled sauce- pan a young chicken with some butter, half a glass of white wine, and the same quantity of clear stock. Add a bouquet garni with pepper and salt, and simmer very gently for one hour. Now take out the fowl and herbs and thicken the sauce with a little flour and butter. Next pour a little of the sauce into the dish upon which the bird is to be served, and sprinkle over it a good spoonful of grated Parmesan cheese. On this place the chicken. Pour over it the rest of the sauce, sprinkle well with grated cheese, and place in the oven until the whole of the sauce is absorbed and the fowl is nicely browned. Chicken with Tomatoes. Roast on the spit a fowl stuffed with equal parts of fat and lean ham minced. Baste with oil mixed with the juice of a lemon and some salt. When the fowl is placed on the dish pour over it a puree of tomatoes with which has been blended a cup of Malaga wine or port. Stewed Fowl. Place a fowl in a stewpan, with enough salt water to nearly STANDARD COOKERY. 117 cover it. Add a slice of rather fat ham, and a very little garlic, some powdered pimento, and a little saffron. Cook till the fowl is tender, then take it out, reduce the liquor to a sauce, thicken with flour and butter, and serve with the fowl. Capon with Apples. Take a large Soyer paper-bag, well buttered inside through- out and place therein a moderate-sized capon over which spread slices of bacon, lemon, onions and carrots. Sprinkle with pep- per and salt, mixed spices and a few cloves; seal up the bag and insert in a very hot oven. In the meantime cut into small pieces ten or twelve apples and stew them with the juice of two oranges, a little finely minced orange peel and plenty of sugar and a small quantity of water. Turn out upon a dish, remove the bag from the capon, place the bird upon the com- pote, pouring the gravy over it and serve as hot as possible. Stewed Woodcock. Stuff the bird with a forcemeat made of bacon, parsley and shallots finely minced, incorporated with the yolk of an egg, and seasoned with peppe

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