Stewed Chicken A La Pihontaise
From Practical household cookery, 1891
Serves 4
Truffles can enhance the dish.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 133. The excerpt below is the record exactly as published.
STEWED CHICKEN A LA PI^HONTAISE. Fry with two ounces of butter in a sautd-pan the pieces of a chicken (cut as above), with a bay-leaf, a few sprigs u 3o6 PRACTICAL HOUSEHOLD COOKERY. of thyme, and season with salt, pepper, and grated nutmeg ; when of a nice colour all over moisten with either a pint of Kspagnole sauce or good gravy ; simmer it for twenty- five minutes hy the side of the fire. Meanwhile make a polenta (No. loo), and when it is well cooked and the pieces of chicken are tender, lay the polenta on a hot dish ; arrange the pieces of chicken in a pyramidal form; reduce the liquor in which the chicken was cooked to a half-glaze, then strain it through a pointed gravy-strainer over the chicken, and serve. Note. — A few truffles cut in thin slices and cooked with the chicken will greatly improve this. 614. FRITOT OF CHICKEN A LTTAUENKE. After having singed, drawn, and cut a chicken as for stewed chicken with risotto, marinade the pieces in a hasin for three or four houra with half a gill of salad-oil, the juice of half a lemon, salt and pepper, a few sprigs of thyme
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Cook this with the app: pantry check, scaling, and the assistant.