Poached Chicken with Mushrooms

Ingredients

• the pullet
• the yolks of five eggs
• one pint of cold white stock
• one quart of veloute sauce
• the juice of half a lemon
• three-quarters of a pint of mushroom liquor
• salt
• pepper
• one-third of a pint of fresh cream

Method

1. 1

   Poach the pullet and lay it on a dish; coat it with a sauce made from the yolks of eggs, cold white stock, veloute sauce, lemon juice, mushroom liquor, salt, and pepper.

2. 2

   Stir the sauce over heat until reduced, then add cream and serve over the pullet.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 23. The excerpt below is the record exactly as published.

POACHED CHICKEN WITH MUSHROOMS POACH the pullet and lay it on a dish ; coat it with the following sauce, well flavoured with mushrooms, and when serving surround it with about twenty cooked and very white small mushrooms : — Take the yolks of five eggs, one pint of cold white stock, one quart of veloute sauce, the juice of half a lemon, three-quarters of a pint of mushroom liquor, salt and pepper. Put the various ingredi- ents into a thick-bottomed saute pan and mix them carefully ; then put the pan on an open fire, and stir the sauce with a metal spatula, lest it burn at the bottom ; when the sauce has been reduced to about one quart, add one-third of a pint of fresh cream

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