Poultry A La Mode

Ingredients

• two tablespoonfuls of flour
• a tumblerful of stock
• a wineglass of white wine
• half a pound of peeled tomatoes
• half a pound of mushrooms
• an ounce of finely-chopped parsley

Method

1. 1

   Saute over the fire for ten minutes.

2. 2

   Then stir in the flour, and five minutes after add the stock, white wine, bouquet of mixed herbs, and peeled tomatoes.

3. 3

   Cook over a slow fire for twenty-five minutes, add the mushrooms, leave on the fire for ten minutes; take out the bouquet of herbs, season, dish up the chicken in a pyramid, and pour the sauce and vegetables over.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

POULTRY A LA MODE. 3 saute over the fire for ten minutes. Then stir in two tablespoonfuls of flour, and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes, with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add about half a pound of mushrooms peeled and cut up to the size of a shilling, leave it on the fire for ten minutes ; take out the bouquet of herbs, season with an ounce of finely-chopped parsley

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