Poulet saute a la Carnot

Ingredients

• 1 chicken
• 1 oz. butter
• 1 shallot
• 1 glass sherry
• 1 gill Espagnole sauce (No. 236)
• 1 gill tomato sauce (No. 271)
• about ½ lb. short crust paste
• ¼ oz. grated cheese
• 4 oz. cooked game or beef
• 1 oz. ham
• 4 oz. butter
• 1 tablespoonful well-reduced bechamel (No. 202)
• 2 yolks of eggs
• 1 hard-boiled egg
• salt
• pepper
• 1 truffle
• a croute of fried bread

Method

1. 1

   Draw, wipe, and singe the chicken, cut it into joints.

2. 2

   Melt butter in a saute-pan, fry the chicken until golden, add chopped shallot, sherry, and sauces, cover and simmer for about forty minutes.

3. 3

   Prepare short crust paste cases, bake until golden.

4. 4

   Fill with a mixture of pounded ham, game, bechamel, butter, and yolks.

5. 5

   Bake again, dress chicken on fried bread, strain sauce over, garnish with truffle slices, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 282. The excerpt below is the record exactly as published.

gill tomato sauce (No. 271), % oz. butter, 1 glass port wine, % pint of preserved pimentos (siveet), a tablespoonful meat glaze, seasoning. Untruss the chicken, cut it into six to eight joints, wipe them, and fry a nice light brown colour in the oil. Pour off the oil and season the chicken with salt, pepper (white and red) ; chop or grate the thin rind of an orange ; add this, also the wine and sauces (demi-glace and tomato), to the chicken, cover, and cook gently for about twenty minutes. Take out the chicken and dress the pieces neatly on a dish containing a small bed of potato puree. Keep it hot, melt the butter till nut-brown, and pour over the dish of chicken. Have ready the pimentos cut into Julienne shapes and make hot with a little demi- glace, add to this the meat glaze, and dress in the centre of the dish or in groups round its base. Re-heat the sauce, skim it, season to taste with a good pinch of aromatic spice. Strain it over the chicken and serve very hot. 962. Poulet saute a la Carnot.— 1 chicken, 1 oz. butter, 1 shallot, 1 glass sherry, 1 gill Espagnole sauce (No. 236), 1 gill ENTREES OF POULTRY , ETC. ( HOT DISHES) 341 tomato sauce (No. 271), about £ lb. short crust paste, £ oz. grated cheese, 4 oz. cooked game or beef, 1 oz. ham, 4 oz. butter, 1 table - spoonful well-reduced bechamel (No. 202), 2 yolks of eggs, 1 hard- boiled egg, salt, pepper, 1 truffle, a croute of fried bread

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