Poussins Po§16s a la Madrid

Ingredients

• 3 or 4 chic-chickens (poussins)
• 2 oz. butter
• 12 small veal quenelles
• 4 oz. lean bacon (cut in cubes)
• i small onion
• 2 strips lemon rind
• i small gill demi-glace
• 12 very small button onions (peeled)
• seasoning
• 8 mushroom heads
• i pimiento
• i carrot (scraped)
• i bay-leaf
• i gill tomato sauce
• J glass Marsala

Method

1. 1

   Truss the chic-chickens for braising, cut the carrot in quarters, peel the onion and cut it in half, stick a clove in one half.

2. 2

   Melt the butter in a fire-proof earthenware pot.

3. 3

   Fry the button onions in this, and take them out; put in the carrot, cut onion, bay-leaf, and lemon rind, and place in the chickens.

4. 4

   Let them take colour over a brisk fire, and set it in the oven for fifteen minutes.

5. 5

   Take up, pour off the fat, onion, etc., and place the chicken in again with the fried button onions, the bacon cut in cubes and fried, the mushroom heads, and the veal quenelles previously poached in stock and drain also the pimiento cut into slices.

6. 6

   Season with salt, pepper and aromatics, and moisten with the sauces mentioned, also the wine.

7. 7

   Cover the pan, and let its contents cook in the oven from 20 to 30 minutes.

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.

Poussins Po§16s a la Madrid. 3 or 4 chic-chickens (poussins) ,2 oz. butter, 12 small veal quenelles, 4 oz. lean bacon (cut in cubes), i small onion, 2 strips lemon rind, J gill demi-glace, 12 very small button onions (peeled), seasoning, 8 mushroom heads, i pimiento I carrot (scraped), ^bay-leaf, i gill tomato sauce, J glass Marsala. Truss the chic-chickens for braising, cut the carrot in quarters, peel the onion and cut it in half, stick a clove in one half. Melt the butter in a fire-proof earthenware pot. Fry the button onions in this, and take them out ; put in the carrot, cut onion, bay-leaf

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