Stuffed Chicken with Mushrooms a la Digre

Ingredients

• young chicken
• pepper
• salt
• onions
• carrots
• sherry
• butter

Method

1. 1

   Cook chicken in water with pepper, salt, onions, and carrots; leave in juice until cold.

2. 2

   Joint, remove skin and bones; shape meat into small cutlets.

3. 3

   Coat with chicken mousse, place on a buttered pan with sherry, pepper, salt, and butter.

4. 4

   Braise until golden brown.

5. 5

   Serve on a hot foundation of chicken mousse with creamed mushrooms.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 292. The excerpt below is the record exactly as published.

Stuffed Chicken with Mushrooms a la Digre Cdtelettes de Poulet farcies , aux Champignons, a la Digre Cook a young chicken in water with pepper, salt, onions, and carrots, and leave in the juice until cold. Joint; remove the skin and bones; form the meat in shape of a small cutlet, leaving an arti¬ ficial bone in each piece. Coat with chicken mousse; put on a buttered pan with some sherry

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