Poulets a la Jardiniere

Ingredients

• the chicken
• melted butter
• a clove of garlic
• strong seasoning
• bread-crumbs
• a sauce made with melted butter, flour, wine, vinegar, parsley, and mushrooms

Method

1. 1

   Pluck and draw the chicken, cut it open down the back, and flatten.

2. 2

   Steep in melted butter with garlic and seasoning.

3. 3

   Drain, roll in bread-crumbs, and broil.

4. 4

   Serve on a hot dish with sauce poured over.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 70. The excerpt below is the record exactly as published.

bread-crumbs and an Qg^ beaten well, and salt and pepper. Fill the body of the rabbit, sew together again, truss the ADDENDUM. 213 legs and shoulders witli tlie lielp of wooden skewers. Lay in a stewpan^ pour over a glass of red wine, a cupful of stock, dust it with flour, add a few small onions, a slice or two of fat bacon, and let it cook a couple of hours. Thicken and brown the gravy before pouring over the rabbit. Lapin en Assiette. Cut up the rabbit into small joints, partly cook them in a covered vessel with a little stock well seasoned, then lift out the pieces, roll them in Q^^ and bread-crumbs, then in a little melted butter, and either grill them or fry carefully with a little fat. Serve them without gravy accompanied by a salad. Filets de Lapin en Salade. The remains of a rabbit either roasted or baked are used for this dish. Cut into small thick pieces. Cut up a] so two or three ancho- vies, small onions previously boiled, whole capers, a small quantity of bread cut into ^'fing-ers'^ and fried brown. Dress the whole as a salad. 214 ADDENDUM. Lapin Saute a la Minute. Cut a rabbit into small pieces, wash and wipe dry. Brown each piece in the saute pan with butter, aromatic herbs (ground), pepper, salt and mace; add finely chopped parsley and shallots. Draw aside from the fire, cover over and allow to simmer for a few minutes,, then serve on a hot dish. Poulets a la Montmorency. Draw and singe two chickens of equal size. Mix together minced suet, bread-crumbs, spice, aromatic herbs, pepper, salt, and the juice of a lemon; put a little in the body of each chicken. Lay some thin slices of fat pork over each, and also at the bottom of an earthenware stewpot. Place the chickens upon them, add several carrots, onions, a clove or two, bay leaves, thyme, and a bunch of parsley. Moisten with a cupful of bouillon. Lay buttered paper over all and cook in the oven from two to three hours. Serve with clear sauce espagnole. Poulets a la Jardiniere. Pluck and draw the chicken. Cut it open down the back and lay as flat as possible. Let ADDENDUM. 215 it steep awhile in melted butter in whicli a clove of garlic and some strong seasoning

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