Small Chicken Souffles, Financier's Fashion

Ingredients

• truffles
• mushrooms
• olives
• goose liver
• thickly reduced Madeira sauce
• 8 ounces of breast of chicken or turkey
• 1 pint of Bechamel sauce
• 2 egg yolks
• season with salt
• pepper
• nutmeg

Method

1. 1

   Prepare a garnishing of equal parts of truffles, mushrooms, olives, and goose liver, and bind with thickly reduced Madeira sauce.

2. 2

   Put a teaspoonful of this preparation into small cases, pound chicken or turkey with Bechamel sauce, rub through a fine sieve, season, and add egg yolks.

3. 3

   Whip the whites to a stiff froth, and add by degrees.

4. 4

   Fill the cases, smooth over the top, brush with melted butter, cook in a moderate oven for 12 to 15 minutes, and serve on a napkin.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 24. The excerpt below is the record exactly as published.

mushrooms, blend with Veloute cream sauce, season highly and fill into- 91 silver shells. Besprinkle with bread crumbs and melted butter, and bake in a medium oven. COQUILLES DE DiNDES A l'AuRORE — TuRKEY IN Shells, Aurora Style. The same as for Dreux style, but leave out the truffles and blend the sauce with one-third part of To- mato sauce. Coquilles a la Chevreuse — Shells, Chevreuse Style. Cut some breast of cooked turkey, capon or fowl into neat coUops, add an equal amount of cooked and colloped sweetbread and some sliced truffles and mush- rooms, and blend with German sauce. Season to taste, fill up some silver shells and finish as explained for Turkey in Shells, Dreux Style, Coquilles a la Toulousaine — Shells, Toulouse Style. Use the same ingredients as for the preceding re- ceipt, but add fat goose liver, cocks' combs and kid- neys. Heat well in the sauce, season to taste and fill up the shells (but do not bake them in the oven) . Supreme de Becassines a l'Alsacienne — Supreme OF Snipes, Alsatian Style. Prepare some heart-shaped crusts (cut from a sand- wich loaf) ; hollow the crusts in the center, fry them lightly in clarified butter and fill the cavities with puree of Foie Gras. Take as many snipes' breasts as necessary, remove the skin, season well and saute in butter over a brisk fire. Glaze over each breast and place it on top of a crust. Serve separate, Madeira sauce, flavored with the bones of the birds. POITRINES DE PoULETS A l'OpERA — BrEASTS OF Chicken, Opera Style. Prepare the breasts of chicken as for a la Florian, but instead of dipping them in melted butter, dip them 62 in beaten eggs and bread crumbs, and fry in clarified butter. Serve the following sauce separate • Opera Sauce, — Pound 2 ounces of fat goose liver (foie gras) in the mortar, with 2 ounces of sweet but- ter and rub through a fine sieve. Heat i pint of Cream sauce, add to it 2 tablespoonfuls of beef extract and finish with the goose liver butter ; season with salt and paprika. POITRINE DE POULET A LA FlORIAN — BrEAST OF Chicken, Florian Fashion. Lift the breasts from as many chickens as are needed, leaving the wingbone on. Remove the sur- rounding meat from the wingbone, and the epidermis from the breast. Season, dip in melted butter, and then in bread crumbs (mixed with one-third of finely chopped ham), broil over a clear fire and serve with pepper sauce. POITRINE DE PoULET A LA PrINCESSE — ^BrEAST OF Chicken, Princess Fashion. Remove the breasts from as many chickens as are required (2-pound chickens are the best for this pur- pose) ; separate the small fillets which are near the breast bone, and lay aside. Take off the skin and epidermis of the breasts, trim to a uniform shape, and place in a well-buttered saute pan. Remove the sinews of the small fillets, make 5 or 6 bias incisions half through them, and put in each in- cision a round slice of truffle (J^ inch in diameter and previously dipped in the beaten white of an egg). Moisten the breasts also with the egg, and place the small fillet lengthwise on them, cover with a buttered paper and cook in a slow oven from 10 to 12 minutes. Serve with a Veloute Cream sauce, and artichoke bottoms filled with asparagus tips tossed in butter. POITRINE DE PoULET A L'AmIRAL — BrEAST OF Chicken, Admiral Fashion. Prepare the breasts of chickens as for Princess Fashion, but use half truffle and half smoked beef tongue to fill the incisions of the small fillets. 68 When cooked dress the breasts on a bed of rice cooked in chicken broth, and serve with Veloute Cream sauce, blended with well reduced Tomato sauce. boudin de volaille a la lucullus— boudin of Chicken, Lucullus Style. . Prepare some chicken forcemeat and keep it rather firm. Chop fine i onion, fry it (colorless) in butter^ drain and add it to the forcemeat. Also add to the forcemeat to the extent of a quarter of its amount equal parts each of truffles, mushrooms and foie gras cut in very small squares. Take this preparation and lay it (a tablespoonful at a time) on a floured marble or table. Shape these spoonfuls into flat oval rounds, lay them on a buttered pan and cover with boiling salted water ; set on the fire and remove at first boil ; allow to stand on the comer of the range for lo minutes, then withdraw and allow to get cold. Drain and dry the boudins, egg and bread-crumb them, and fry in hot lard. Serve on a napkin with Perigueu^ sauce separate. Petits Souffles de Volaille a la Financiere — Small Chicken Souffles, Financier's Fashion. Prepare a garnishing of equal parts of truffles, mush- rooms, olives and goose liver, aind bind with thickly re- duced Madeira sauce. Put a teaspoonful of this prep- aration into small cases (either edible, paper or china), and cover with the following preparation : Pound 8 ounces of breast of chicken or turkey with I pint of Bechamel sauce, rub through a fine sieve, sea- son with salt, pepper arid nutmeg, and add 2 egg yolks. Whip the whites to a stiff froth, and add by degrees. When the cases are filled, smooth over the top and brush with melted butter to prevent a crust forming. Cook in a moderate oven for 12 to 15 minutes, and serve on a napkin. Brochettes de Foies de Volaille a la Reine — Bro- CHETTES OF ChICKEN LiVERS, QuEEN FaSHION. Cut the livers into suitable pieces and saute them in butter over a brisk fire. Have ready some small pieces 64 of bacon and some cocks' kidneys (from which the skin has been removed). Arrange the liver, bacon and kidneys alternately on a skewer ; season, dip in melted butter and bread crumbs, and broil over a clear fire. Serve with Bearnaise sauce separate. POITRINES DE PeRDREAUX A LA DaRTOIS — BrEASTS OF Partridges^ Dartois Style. Remove the breasts from 4 partridges, trim them neatly, season with salt

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