Poulet Sauté à la President

Ingredients

• I large chicken or Surrey fowl
• 2 oz,. clarified butter
• I shallot
• I glass sherry
• i gill espagnole sauce
• i gill tomato sauce
• about | lb. short crust paste
• 4 oz. cooked game or beef
• I oz. ham
• i oz. butter
• 2 table-spoonfuls bechamel sauce
• 3 yolks of egg
• 2 hard-boiled eggs
• salt and pepper
• I large truffle
• a croute of fried bread

Method

1. 1

   Draw, wipe and singe the chicken, cut it into neat joints (it should make 8 nice pieces).

2. 2

   Melt the butter in a saute-pan, when hot put in the pieces, season with salt and pepper, and fry a golden colour over a brisk fire.

3. 3

   Add the shallot finely chopped at the last, so as to blend a little; now add the sherry, cover, and reduce a little; then put in the tomato and espagnole sauce, and let simmer gently for from 30 to 40 minutes.

4. 4

   Roll out the paste.

5. 5

   Butter six or more little dariole moulds, and line them with the paste, fill them up with raw rice or dried peas, and bake in a moderately heated oven for 15 minutes, or until they are of a nice golden colour.

6. 6

   Turn out the rice and fill the crusts with the following mixture: Cut the ham and game or beef into small pieces, and pound in a mortar till smooth.

7. 7

   Add the bechamel sauce, butter, and hard-boiled yolk of egg.

8. 8

   Pound well, work in the raw yolks, season with pepper and salt, and rub through a wire sieve.

9. 9

   Cut the truffle into round slices, and chop the trimmings finely, and mix with the above.

10. 10

    Fill the paste crusts with the farce carefully, and bake for ten minutes in a moderate oven.

11. 11

    Dish up the chicken on a croute of fried bread, fixed on a hot dish by means of a little batter or white of egg.

12. 12

    Skim off the fat from the sauce, and strain over the chicken.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 52. The excerpt below is the record exactly as published.

Poulet Saut6 k la President. (Stewed Chicken, President Style.) I large chicken or Surrey fowl, 2 oz,. clarified butter, i shallot, I glass sherry, i gill espagnole sauce, i gill tomato sauce, about | lb. short crust paste, 4 oz. cooked game or beef, I oz. ham, i oz. butter, 2 table-spoonfuls bechamel sauce, 3 yolks of egg, 2 hard-boiled eggs, salt and pepper, I large truffle, a croute of fried bread

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