Poulet saute a la Chasseur

Ingredients

• 1 fat chicken or fowl
• ½ oz. butter
• ½ gill salad oil
• 1 glass sherry
• 1 small onion
• 2 oz. raio ham
• 6 oz. rice
• ½ gill salmi or game sauce (No. 240)
• ½ pint Espagnole sauce (No. 236)
• 10 preserved mushrooms
• pepper
• salt
• lemon-juice

Method

1. 1

   Draw, singe, and cut the fowl into neat joints.

2. 2

   Put the oil and butter in a saute-pan; when hot, add the chicken, season with pepper and salt, and fry until light brown.

3. 3

   Add the onion and ham, fry a few minutes longer, drain off the fat, add sherry and Espagnole sauce, and let simmer for about half an hour.

4. 4

   Wash and blanch the rice, then cook until tender with stock and game sauce.

5. 5

   Pack the rice in a buttered mould, turn out on a hot dish, add mushrooms to the chicken, cook with lemon juice, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 283. The excerpt below is the record exactly as published.

Poulet saute a la Chasseur. — 1 fat chicken or fowl, \ oz. butter, £ gill salad oil, 1 glass sherry, 1 small onion, 2 oz. raio ham, 6 oz. rice, 1 gill salmi or game sauce (No. 240), £ pint Espa- gnole sauce (No. 236), 10 preserved mushrooms, pepper, salt, and lemon-juice

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