Poulet aux Champignons

Ingredients

• Cut a small fowl into neat joints
• 2 oz. of butter
• 1 chopped shalot
• salt and pepper
• Put into a saucepan 3 oz. of Driessens's brown foundation sauce, 1 pint of water
• ½ lb. of cooked mushrooms cut into halves

Method

1. 1

   Fry in a saute-pan with butter, shallot, salt, and pepper, for about twelve minutes, or until the fowl is cooked.

2. 2

   Put into a saucepan the foundation sauce and water; stir till it comes to the boil.

3. 3

   Add to it the mushrooms and simmer gently for a minute or two.

4. 4

   Dish the fowl up, and pour the sauce over it.

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 aux Champignons. Cut a small fowl into neat joints and remove the sk fry in a saute-pan with 2 oz. of butter, 1 chopped shalot, si and pepper, for about twelve minutes, or until the fowl cooked. Put into a saucepan 3 oz. of Driessens's bro 1 foundation sauce, 1 pint of water; stir till it comes to t boil. Add to it \ lb. of cooked mushrooms cut into hal< and simmered gently for a minute or two. Dish the fo up, and pour the sauce over it •, aeiNfc \ery \\&\,. MISS CAMERON'S COOKERY BOOK. 73 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. 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. Cut the fowl ii neat pieces, and fry them slightly in the butter with t onions, seasonings, and herbs, taking care not to brown th< at all. Remove the pieces of fowl, and stir into the saw pan, 2 tablespoonfuls of flour; when smooth, add 1J pint white stock, and boil three minutes; return the fc to the saucepan, and gently stew all together for thrt quarters of an hour. Dish the fowl in a circle, strain t sauce, add to it 2 tablespoonfuls of cream, and pour ove place in the centre the mushrooms and eggs, decorate ea fillet with a little chopped mushroom and yolk of hard eg and place the boiled rice round as a border. Veal cutlc can be cooked in the same way. Sweetbreads Fried in Pastry. Stew the sweetbreads with 2 onions, 1 bay leaf, 1 blade mace, 1 tablespoonful of peppercorns, 1 sprig of parsley, anc a teaspoonful of salt until tender (if lamb's sweetbreads i used they will require half an hour). Take them out and pr< between two plates. Make \ pint of thick white sauce, usl the stock in which the sweetbreads were stewed ; flavour t sauce well. Cut the sweetbreads into pieces as big as five-shilling piece, dip in- the white sauce «o as to coat th< well, enclose in rounds of very thin puff pastry, egg, a breadcrumb, and fry in hot fat. Dish in a circle and p watercress in the centre, or fried parsley. Tomatoes with Sweetbreads. Six large tomatoes, 1 calf s or 3 lamb's sweetbreads, pint mayonnaise sauce to which, has been added 4 sheets gelatine melted, chopped parsley, salt, pepper, and cayema endive or lettuce to garnish. Stew the sweetbreads for ha an hour with 2 onions, 1 blade of mace, dessertspoonful peppercorns, sprig of parsley, 1 bay leaf, and salt. Wh< cooked, take up and allow to cool after removing all fat ao MISS CAMEBON'S COOKEBY BOOK. 75 skin. When cold, cut in small pieces and stir into half the mayonnaise; flavour well, then fill the tomatoes which have been scalded, peeled, and scooped, with the mixture. Melt the gelatine, stir into the remainder of the mayonnaise, and when just beginning to set pour over each tomato so as to coat them all over, lift on to a clean dish, and garnish with endive or lettuce. Sprinkle over the tomatoes a little chopped parsley. Tongue a la Portugaise. One boiled or preserved tongue, some forcemeat or rissole misftore, olives stoned, cooked spinach to dish on, \ lb. pruuaa stoned and cooked in stock, f pint clear sauce {see Sauces), one glass Madeira. Cut the tongue into long, thin slices, lay a dessertspoonful of forcemeat or rissole mixture °a each slice and roll neatly up, tie or put a small skewer through each, and lay them in a saucepan with a little stock uito which has been poured some sherry or Madeira. Let them get thoroughly hot, then dish on the spinach, endways. On each roll place an olive, in the centre put the prunes ; add the glass ^Madeira to the clear sauce, and pour round. Send to table y ery hot. Timbales of Mutton. Half lb. of cold minced mutton, 2 oz. bread crumbs, \ lb. finely-chopped mushrooms, \ pint gravy or brown sauce, 1 tea- 8 poonful chopped parsley, 2 eggs, salt and pepper

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