Medallions de Volaille k la Condé

Ingredients

• 2 chickens
• larding bacon
• 4 truffles
• 6 small young carrots
• 12 mushrooms
• 2 oz. butter
• 1/2 pint supreme sauce
• 1 white of egg
• 3 yolks of egg
• 1 glass Madere
• 1 gill of cream
• pepper and salt

Method

1. 1

   Remove the fillets from the chickens, cut them in twos, flatten and shape them into rounds.

2. 2

   Lard them with larding bacon, put in a saute-pan with 1 oz. of butter, mirepoix, 1 gill of chicken stock, and wine.

3. 3

   Season with pepper and salt, cover with buttered paper, and braise in the oven for 20 minutes; baste occasionally.

4. 4

   Prepare a forcemeat from remaining chicken meat, mix with white of egg, whipped cream, and seasoning.

5. 5

   Cool fillets, cover with forcemeat, poach in a slow oven for 20 minutes.

6. 6

   Prepare a julienne of mushrooms, truffles, and carrots, sauté, season, and moisten with supreme sauce.

7. 7

   Dress julienne in the center of a dish, arrange medallions around, and sauce with reduced supreme sauce.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 55. The excerpt below is the record exactly as published.

Medallions de Volaille k la Cond6. (M6daillons of Chicken Breasts, Cond6 style.) 2 chickens, larding bacon, 4 truffles, 6 small young carrots, 12 mushrooms, 2 oz. butter, \ pint supreme sauce, I white and 3 yolks of egg, i glass Mad ere, Entrees of Poultry. 131 croutes of bread, a mirepoix, pepper and salt, | gill of cream. Remove the fillets from the chickens, cut them in twos, flatten and shape them into rounds. Lard them with larding bacon, put in a saute-pan with i oz. of butter, the mirepoix, i gill of chicken stock, and the wine. Season with pepper and salt, cover with a buttered paper, and braise in the oven for 20 minutes ; baste occasionally. Have ready a forcemeat made from the remaining chicken meat, well pounded, passed through a sieve, and mixed with the white of egg, a little whipped cream, and seasoning. Allow the fillets to cool, trim them a little, cover the surface with a layer of the forcemeat, orna- ment each with a rosette of truffle, range them in a saut^-pan, and poach in a slow oven for 20 minutes. The fillets should be well moistened with liquor, and covered with a piece of buttered paper. Have ready a julienne mixture of mushrooms, truffles and carrots, the latter being boiled in chicken stock, after being cut into julienne strips. Put all into a stew-pan with an ounce of butter, saute well over the fire, season with salt and pepper, moisten with a little supreme sauce. Dress the julienne in the centre of a dish in the form of a pyramid, range the m6daillons round them. Sauce over with a well reduced supreme sauce in which the essence of the fillets has been incorporated. Garnish the dish round with bread croutons, cut in heart shapes, fried in butter and glazed. Mirepoix. A mirepoix consists of sliced carrot, onion, turnip, ham or bacon, savoury herbs ; this usually forms the founda- tion of brown soups and sauces, braised meat, etc. Timbale de Volaille ^ la Toulouse (Cold). (Chicken Timbale, Toulouse style.) I lb. boiled boned fowl, i pint whipped cream, i| giUs aspic, I gherkin, aspic cream (see Sauces), 2 oz. cooked 132 Recherche EntrSes. lean ham, i anchovy, i truffle, red chiUi, pepper, salt and cayenne. Free the chicken from skin and gristle and pound in a mortar till smooth. Wipe and bone the anchovy, pound with the above, and rub the whole through a fine sieve. Put the puree into a basin, mix in the whipped cream, season with pepper, salt, and a pinch of cayenne, paprika, or Krona pepper. Decorate a timbale mould, previously masked with aspic, tastefully with stars of truffle and fancifully cut slices of chiUi or pimientos and gherkin. Coat the inside of the mould completely with a layer of aspic cream (using two table-spoonfuls of cream to one of aspic). Whisk the aspic jelly to a froth and mi.x with the puree, adding any trimmings of truffle finely chopped. Finish with a layer of aspic cream, and put on the ice to set. Unmould the timbale on to a cold dish and garnish neatly with seasoned small salad. Timbales de Volaille a la Rothschild (Gold). (Chicken Timbales, Rothscliild style.) I small fowl, J a sweetbread braised, 3 truffles, Madere sauce, I giU cream, aspic jelly, supreme sauce (see Sauces), seasoning. Mask the inside of 8 small timbale moulds, with a thin layer of aspic jelly ; when set, decorate the bottom and sides neatly with thinly cut slices of truffle. Place the moulds on the ice to get quite set, then mask over the decoration with a layer of well reduced supreme sauce, into which 2-3 leaves of dissolved gelatine have been incorporated. Remove the fillets and wing portion from the fowl, and pound till smooth in a mortar ; adding the cream, and season with salt, pepper, and a grate of nutmeg. Rub this through a fine sieve, and place on the ice. Butter 8 timbale moulds, a size smaller than those XXV. DAKIOLES DE VOLAILLE A l.A DIPLOMATE. (p. 129.) CHARTREUSE DE FILETS DE VEAU .4 LA CRfiCY. (p. 70.) Entrees of Poultry. 133 before used, with the farce just prepared ; partially fill the moulds, leaving the centre part hollow. Prepare a ragout with the sweetbread, cut in dice, mixed with the trimmings of truffles chopped up coarsely, and moisten with a little sauce. Put about a dessert- spoonful of this into each mould, and fill up with the re- mainder of the farce. Poach first on the stove, and then in the oven, for zo minutes in all. When half cold, turn out the little timbales on to a cloth, and put on the ice to get cold quickly. Place these carefully into the pre- pared masked and decorated moulds, and fill the sides with half-set aspic. Allow the moulds to set firm, then turn out, and dish up smartly. Timbale de Volaille h la Pasqual (Cold). (Chicken Timbale, Pasqual style.) t tender fowl, 4 eggs (4 yolks and 2 whites), 2 oz. panade, J a pint double cream, seasoning, carmine for colouring, 3 oz. butter, ij gills aspic jelly, slices of truffles, J pint white chaud-froid sauce, celery, tongue, i glass Madeira, foie gras, mushrooms, i gill rich tomato sauce, semolina or rice socle, i cock's comb, and 2 large truffles. Bone the fowl, free the meat from skin and sinews and make a good rich stock from the bones and skin. Pound the meat in a mortar, adding, when fine enough, the yolks of eggs, panade, and butter ; add seasoning to taste, mix well, and rub through a fine sieve. Incorporate the cream and beaten whites of eggs, either before or after the puree is produced ; this forms the farce. Divide it equally, and colour one part with tomato puree to give it a bright red colour. Spread the prepared farce into buttered flat moulds, and poach them from 20-25 min- utes. When done and cooled, cut it into slices, and then into neat triangular shapes (sufficient to decorate the mould) . Mask a large timbale mould with a thin layer of aspic, decorate it with truffle, cut into small rounds, and 134 Recherche Entrees. alternate slices of red and white farce. Next, coat the inside of the mould with a chaud-froid sauce, into which a little cream and saffron essence has been introduced. Prepare a ragout of foie gras, truffles, champignons, celery, and the remainder of cooked farce, all cut into slices, and moisten with a glass of Madeira, aspic and tomato sauce, also additional seasoning if required. Fill the mould with this and place it on the ice to set. Have ready a neat border of cooked cold semolina or rice to form the base or socle ; place this in a cold dish, decorate the base with creamed butter, suitably coloured. Unmould the timbale, place it carefully in the centre of the dish. Insert a silver skewer, replete with a cock's comb and the whole truffle in the centre of the timbale, and serve. Palmettes de Volaille, Valeska (Cold). I large plump Surrey fowl, 2 oz. butter, | gill stock, \ gill cream, \ gill bechamel sauce, seasoning, 2 whites of eggs, ij gills white chaud-froid sauce, meat glaze, 8 oblong flat or kite-shaped souffl6 cases. Remove the fillets from the fowl, free them from skin, etc., flatten them, season, and fry lightly in butter in a saute-pan. Add the stock, cover with buttered paper, and poach in the oven for 15 minutes. Take up, drain and press the fillets. With the remainder of the fowl, prepare a light souffl6 farce, using the cream, bechamel sauce, whites of egg

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