Mince Chicken

Ingredients

• six ounces of cold cooked chicken
• an ounce of butter
• three-quarters of a pint of white sauce
• the yolks of three eggs

Method

1. 1

   Mince and pound chicken with butter, make broth from bones and vegetables, strain and reduce to coat the spoon.

2. 2

   Mix with chicken puree, add egg yolks one by one, fold in whipped egg whites, and bake in a buttered dish for 12-15 minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 67. The excerpt below is the record exactly as published.

an ounce of butter and an ounce of flour, give it a flavouring with mace, pass it through the hair sieve, mix into it the yolks of two raw eggs, moisten the meat with it, placed on a clean stewpan, heat up gently, but without actual boiling, and serve. Mushrooms as a rule accompany a blanquette., in which case the peelings are cooked with the stew, and the mushrooms themselves in the sauce, thus flavouring it nicely. Follow the advice given for salmon-trout iii Men u xvi., substituting a lobster for the trout — f.t’., boil your CHEESE IN CASES A LA HOLLANDAISE. 151 lobster yourself a quarter of an hour or so in good fish broth and a glass of chablis. The dressing, how- ever, cannot be too plain — i.c.^ vinegar, oil, and seasoning. Rich creamy mayonnaise is out of place here. Let the dressing be done i /ozh/ as the French cook says — no soaking — garnish neatly with the driest and freshest salading, broken aspic, and the adjuncts given for the salmon- trout salad accompanying. For six darioles take half a pint of boiled milk, turn this to a custard with four whole eggs, stirring in half an ounce of gelatine, cool, and whip it, adding a gill of whipped cream. Set 4- Custard , , 1 1 • 11- 1 . • creams with the moulds m crushed ice, and set ripe strawberries. strawberries cut into neat pieces in layers with the custard. Turn out when required, and serve. A cold strawberry syrup sauce flavoured with maras- chino may accompany. For these, half a dozen little hollowed croiites of fried bread will be wanted. Keep them hot in the mouth of the oven while you make this mixture : — To one gill of Hollandaise sauce S- Che^ese m add two tablespoonfuls of grated Parmesan, Hollandaise. fill the croiites, and set in the oven just long enough for the surfaces to take a slight colour, and serve immediately. MENU XXXVII. {July or August.) “ MuUlgatunny ” clair. Tranche de saumon grillee. Souffl6 de volaille. Ragodt de mouton au rlz. Beignets de pSches. Duchesses au Gruy^re, Set a pint and a half of good stock on the fire, and boil up slowly, with a muslin bag containing : — half an ounce of coriander seed, half an ounce 1. Clear pf fenugreek, a quarter ounce of carda- nntllfpa- / , . , iumiy. moms, a teaspoonful of grated green ginger, and a clove (uncut) of garlic. As soon as it is well flavoured, remove the soup from the fire, take out the muslin bag, cool the soup, and proceed to clarify it with eight ounces of raw beef. Serve with lemon cut into quarters. Wrap a slice of salmon cut from the middle of the fish in a well-buttered paper, and 2. Slice of grill it; Serve with sauce HoUandaise grilled. finished with finely grated horseradish — a dessert-spoonful to half a pint. Mince, pound thoroughly, and pass through the hair sieve six ounces of cold cooked chicken, with an ounce of butter. With the bones well bruised and CHEESE DUCHESSES. 153 broken, assisted with a proper proportion of vege- tables, a good broth should be made, out of which three-quarters of a pint of white sauce can be managed. Strain, and reduce this till it coats the spoon, then mix a gill of it into the chicken puree in a bowl letting it get cold. Now add one by one the yolks of three eggs

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