Poulet a la Hosgroise

Ingredients

• One or two good fowls, according to number of persons
• 2 oz. butter
• 2 onions chopped
• 1 sprigg of parsley
• 1 small blade of mace
• 1 bay leaf
• dessertspoonful of peppercorns
• 2 tablespoonfuls flour
• 1½ pint of good stock

Method

1. 1

   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.

2. 2

   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.

3. 3

   Send to table very hot.

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.

Poulet a la Hosgroise. One or two good fowls, according to number of per- sons, 2 oz. butter, 2 onions chopped, 1 sprigg of parsley, 1 small blade of mace, 1 bay leaf, dessertspoonful of pepper- corns, 2 tablespoonfuls flour, 1J pint of good stock

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