Poulet a la Czarina

Ingredients

• One large fowl
• 2 onions chopped
• a small piece of whole mace
• 1 sprig of parsley
• 1 bay leaf
• 1 dessertspoonful of peppercorns
• 2 oz. butter
• ½ lb. of rice which has been boiled in stock and well flavoured
• ½ lb. mushrooms which have been stewed
• 2 hard-boiled eggs cut in quarters

Method

1. 1

   Cut the fowl into neat pieces, and fry them slightly in the butter with the onions, seasonings, and herbs, taking care not to brown them at all.

2. 2

   Remove the pieces of fowl, and stir into the saucepan, 2 tablespoonfuls of flour; when smooth, add 1½ pint white stock, and boil three minutes; return the fowl to the saucepan, and gently stew all together for three-quarters of an hour.

3. 3

   Dish the fowl in a circle, strain the sauce, add to it 2 tablespoonfuls of cream, and pour over, place in the centre the mushrooms and eggs, decorate each fillet with a little chopped mushroom and yolk of hard egg and place the boiled rice round as a border.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 28. The excerpt below is the record exactly as published.

dessertspoonful of pepper- corns, 2 tablespoonfuls flour, 1J pint of good stock. Cut the fowls into neat joints and fillets and skin them ; fry in the butter with the onions and seasonings till slightly browned ; remove the fowl, and stir into the saucepan the flour smoothly, then add the stock, and boil for three minutes, stirring all the time. Put back the pieces of fowl and stew gently for three-quarters of an hour; colour a nice dark brown with some caramel, and a few drops of liquid carmine, melt in 3 sheets of gelatine; when that is quite dissolved, dish the fillets of fowl in a circle, strain the sauce, and pour over, and in the centre place some stewed mushrooms, 2 or 3 chilies, a hard-boiled egg cut in quarters, a few gherkins, 2 tomatoes skinned and quartered, and a few strips of cooked ham. Send to table very hot. Fricassee of Gold Chicken. Put into a saucepan 3 oz. of Driessen's pale foundation sauce ; \ pint of water, and \ pint of milk. Stir over a gentle heat till dissolved; as soon as it boils, add to it a squeeze of lemon juice. Put into it the pieces of chicken, from which the skin has been removed, and when heated through serve with or without a border of boiled rice. A great improvement to this dish are a few mushrooms and a tablespoonful of chopped parsley. Poulet a la Czarina. One large fowl, 2 onions chopped, a small piece of whole mace, 1 sprig of parsley, 1 bay leaf, 1 dessertspoonful pepper- corns 1 , salt, 2 oz. butter, \ lb. of rice which has been boiled in stock and well flavoured, \ lb. mushrooms which have been IE 74 MISS CAMEBON'S COOKERY BOOK. stewed, 2 hard-boiled eggs cut in quarters

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