Potage Demidoff

Ingredients

• 1 hen
• 1 oz. dripping
• 2 quarts Espagnole sauce
• 1 pint stock
• 1 glass Madeira wine
• 12 very small braised button onions
• 1 small carrot
• 6 mushrooms (preserved)
• 2 truffles
• seasoning

Method

1. 1

   Prepare the hen as for boiling, and cut it into joints.

2. 2

   Have ready a mirepoix of onion, carrot, bay-leaf, bacon, and bouquet garni, fry this in a deep saute-pan for a few minutes, then add the dripping and put in the pieces of fowl.

3. 3

   Fry quickly to brown, cover and cook in the oven till the meat is done.

4. 4

   Remove the skin and bones, pound the meat in a mortar till fine.

5. 5

   Pour the fat off the mirepoix, and put this with the fowl puree in a stewpan containing the Espagnole.

6. 6

   Cook for 30 minutes, adding about half the stock or more if needed.

7. 7

   Tammy the soup, return to the stewpan, season to taste, add the wine and re-heat.

8. 8

   Cook the carrot strips in stock; strain and put with the soup, add also the truffles and champignons cut into cubes or Julienne shapes.

9. 9

   Boil up, skim and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 116. The excerpt below is the record exactly as published.

Potage Demidojf. — 1 hen, 1 oz. dripping, 2 quarts Espagnole sauce, a mirepoix, 1 pint stock, 1 glass Madeira wine, 12 very small braised button onions, 1 small carrot cut into Juli- enne strips, 6 mushrooms (preserved), 2 truffles, seasoning

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