Legs of Chicken a la Jardiniere

Ingredients

• the legs of four chickens
• eight dessert-spoonfuls of either chicken or liver force-meat
• three pints of white stock
• two table-spoonfuls of chopped onion
• two table-spoonfuls of chopped carrot
• two table-spoonfuls of chopped turnip
• two table-spoonfuls of chopped celery
• a bit of mace
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• one sprig of parsley
• four table-spoonfuls of butter
• three of flour
• eight paper ruffles
• three pints of turnip, carrot, and peas prepared a la jardiniere

Method

1. 1

   Bone the chicken legs, fill with force-meat, sew, and simmer in boiling stock with vegetables for 1 hour.

2. 2

   Arrange in a flat pan, weigh down, and cool for 2-3 hours.

3. 3

   Strain stock, make a sauce with butter and flour, add stock, and simmer with chicken legs for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 182. The excerpt below is the record exactly as published.

Legs of Chicken a la Jardiniere. For this dish there will be required the legs of four chickens, — those from which fillets were taken for su- preme of chicken, — eight dessert-spoonfuls of either chicken or liver force-meat, three pints of white stock, two table-spoonfuls each of chopped onion, carrot, turnip, and celery, a bit of mace, one teaspoonful of salt, one- fourth of a teaspoonful of pepper, one sprig of parsley, four table-spoonfuls of butter, three of flour, eight paper ENTRIES. 347 ruffles, and three pints of turnip, carrot, and peas pre- pared a la jardinier

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