Sauted Chicken Chasseur

Ingredients

• fat chicken or fowl
• half an ounce of butter
• a quarter of a gill of salad oil
• one glass of sherry
• one onion
• two ounces of raw ham
• six ounces of rice
• one gill of salmis or game sauce
• half a pint of Espagnol sauce
• ten fresh or preserved mushrooms
• pepper
• salt
• lemon juice

Method

1. 1

   Cut chicken into joints, fry in oil and butter until brown.

2. 2

   Add chopped onion and ham, fry longer, then drain fat.

3. 3

   Add sherry and Espagnol sauce, simmer for 30 minutes.

4. 4

   Wash and blanch rice, cook with stock and game sauce.

5. 5

   Serve chicken on rice with sauce.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 39. The excerpt below is the record exactly as published.

SAUTED CHICKEN CHASSEUR /'ANE fat chicken or fowl, half an ounce of butter, a quarter of a gill of salad oil, one glass of sherry, one onion, two ounces of raw ham, six ounces of rice, one gill of salmis or game sauce, half a pint of Espagnol sauce, ten fresh or pre- served mushrooms, pepper, salt and lemon juice

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