Turban of Chicken a la Cleveland

Ingredients

• two very tender chickens
• one ounce of butter
• a good pinch of salt
• half a pinch of pepper
• half a glassful of Madeira wine
• half a pint of chicken forcemeat
• one chopped truffle
• three chopped mushrooms
• half an ounce of cooked minced tongue
• twelve whole mushrooms
• two thinly sliced truffles
• half a pint of Espagnole sauce
• a teaspoonful of chopped chives
• a small pat of fresh butter
• the juice of half a lemon
• six heart-shaped pieces of fried bread

Method

1. 1

   Singe, draw, and wipe the chickens well; bone them and cut them into quarters.

2. 2

   Put them into a sautoire with butter, salt, pepper, and Madeira wine; let parboil slowly for ten minutes.

3. 3

   Mix chicken forcemeat with chopped truffle, mushrooms, and tongue.

4. 4

   Arrange puree on a hot dish, place supremes over croutons, decorate with mushrooms and truffles.

5. 5

   Add gravy to the cooked chickens, pour over, and cook in the oven for ten minutes.

6. 6

   Squeeze lemon juice over and serve with fried bread.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 209. The excerpt below is the record exactly as published.

two thinly sliced truffles, pour a gill of good sauce Perigueux (No. 191) over, and serve with paper ruffles. 790. Supreme of Chicken a la Eothschild. — Have six chicken supremes prepared exactly the same as in No. 786, but stuffing them with puree of chestnuts instead of the chicken forcemeat. Mince very fine two sound truffles, then mix them with a pint of hot puree of chestnuts (No. 131); then arrange the puree on a hot dish, place six round-shaped croutons (No. 133), instead of heart-shaped, nicely dress the supremes over the croutons, decorate the top of each supreme, right in the centre, with one mushroom- head. 791. Turban of Chicken a la Cleveland.— Select two very tender chickens, singe, draw, and wipe them well ; bone them and cut them into quarters, then put them into a sautoire with one ounce of butter, a good pinch of salt and half a pinch 'of pepper ; add half a glassful of Madeira wine, and let parboil very slowly for ten minutes. Take half a pint of chicken forcemeat (No. 226), add to it one chopped truffle, three chopped mushrooms, and half an ounce of cooked minced tongue. Stir well together ; put this forcemeat on a silver dish, lay the pieces of chicken on top, crown-shaped, and decorate with twelve whole mushrooms and two POULTRY. 269 thinly sliced truffles. To the gravy in which the chickens were cooked add half a pint of Espagnole sauce (No. 151), a teaspoonful of chopped chives, and a small pat of fresh butter. Pour this immediately over the chickens, put the dish in the oven, and let cook very slowly for ten minutes. Squeeze th'e juice of half a lemon over, and serve with six heart-shaped pieces of fried bread (No. 133). 792. Chicken Curry a PIndienne. — Take a good, tender three-pound chicken, singe, draw neatly, and cut it into square pieces. Put them in cold water for five minutes, wash them well, then drain, and put them in a saucepan, covering it to the surface with hot water ; season with two good pinches of salt, one pinch of pepper, and the third of a pinch of nut- meg. Add a bouquet (No. 254), and six small onions ; let cook on a moderate stove for forty-five minutes, skimming it well. Take another saucepan, in it place one and a half gills of white roux(No. 135), moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoonful of diluted cufry with four egg yolks, and the juice of half a lemon, beat all this well together, pour it into the sauce a little at a time, stirring continually and not allowing it to boil. Pour the sauce over the chicken, which remains in the saucepan, and dress immediately on a hot dish, decorated with boiled rice all around as a border, and serve. 793. Chicken Curry a I'Espagnole. — The same as for No. 792, add- ing two cut-up tomatoes and one green pepper, cooking them ten minutes with the chicken. 794. Chicken Curry a la Creole.— The same as for No. 792, adding one green pepper cut very fine, also one chopped onion, and half a clove of garlic, cooking them twenty minutes with the chicken. 795. Boiled Turkey a PAnglaise. — Take a very fine, tender turkey of about five pounds, singe, draw, and truss well with a needle from the wing to the leg. Put it into the soup-pot, and let cook for one hour ; remove to a hot serving-dish. Decorate the dish with a pint of cooked spinach a 1'Anglaise (No. 940), and six slices of hot, cooked, lean ham. Serve with half a cupful of hot broth poured over the turkey so as to keep it moist. 796. Boiled Turkey, Celery Sauce.— Exactly the same as for No. 795, substituting for garnishing one pint of hot celery sauce (No. 200), served separately. 797. Boiled Turkey, Oyster Sauce.— Proceed as for No. 795, serv- ing with one pint of hot oyster sauce (No. 173), separately. 798. Boiled Turkey, Egg1 Sauce.— The same as for No. 795, serving with one pint of hot egg sauce (No. 161), separately. 799. Boiled Turkey a la Baltimore.— Serve a boiled turkey as for No. 795, garnishing it with half a head of cooked and hot cauliflower, one good-sized cooked carrot, cut in slices, and six cooked small onions, all neatly arranged around the dish, with half a pint of hot Allemande sauce (No. 210), served separately. 800. Roast Turkey, Stuffed with Chestnuts.— Singe, draw, wash well, and neatly dry a fine, tender turkey, weighing five to six pounds; fill the in- 270 THE TABLE. side with the chestnut stuffing described below, then nicely truss the turkey from the wing to the leg; season with a heavy pinch of salt, well sprinkled over. Cover the breast with thin slices of larding pork. Put it to roast in a roasting-pan in a moderate oven for one hour and a half, basting it occasionally with its own gravy. Take from out the oven, untruss, dress it on a hot dish, skim the fat off the gravy, add a gill of broth (No. 99) or consomme (No. 100) to the gravy, let it just come to a boil, strain into a bowl, and send to the table separately. Plain roast turkey is prepared the same, suppressing the stuffing, and roasting it only one hour and fifteen minutes. Chestnut Stuffing. — Peel a good-sized, sound shallot, chop it up very fine, place in a saucepan on the hot range with one tablespoonful of but- ter, and let heat for three minutes without browning, then add a quarter of a pound of sausage meat. Cook five minutes longer, then add ten finely chopped mushrooms, twelve well-pounded, cooked, peeled chest- nuts; mix all well together. Season with one pinch of salt, half a pinch of pepper

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