Title: The Epicurean. A Complete Treatise of Analytical and Practical Studies on The Culinary Art, Including...
Author: Ranhofer, Charles.
Publisher: New York, C Ranhofer.
View page [583]
[Editorial note: This is the Second Part of the Book. Recipes 1 - 1820 are contained in the First Part of the Book. Recipes and Pages that belong to the First Part of the Book, are not linked here.]
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POULTRY. (Volaille).
(1821). CAPON à L'AMPHYTRION (Chapon à l'Amphytrion). |
A
capon is a castrated cock fattened for the table; truss a good
capon as for an entrée (No. 178) selecting it
white and very
fat, fill the inside with a delicate quenelle
forcemeat (No. 89) with
truffles into which mix some
chestnuts roasted in the oven and broiled Chipolata
sausages after removing their
skins, and stoned verdal
olives; rub the
breast over with half a
lemon, then cover with bards of
fat pork. Cook the
capon as for poêler (No. 12) and when done, dress on a
rice foundation and garnish around with clusters of channeled
mushrooms (No. 118) with half-glaze stuffed
tomatoes, and whole
truffles with glaze (No. 402), a little
Madeira and
butter, strain the
stock, free it of its
fat and reduce with the same quantity of velouté (No. 415). Insert three skewers garnished with glazed
truffles and
crawfish on top and serve the
sauce separately.
(1822). CAPON à LA BRESSOISE (Chapon à la Bressoise). |
Singe, draw and clean well a fine
capon; make a
forcemeat by soaking a pound of
bread-crumbs in
milk, then pressing out all the liquid and adding
seasoning and eight ounces of very finely chopped
beef marrow and three whole
eggs. Stuff, truss and tie up the
capon as for an entrée (No. 178). Place in a saucepan a quarter of a pound of
lard and half a pound of fresh
fat pork cut up in quarter inch squares, lay the
capon on top and brown it slowly, then wet with some
stock (No. 194a) and simmer, adding more liquid when needed until thoroughly cooked. Strain the
gravy, free it of
fat and untie the
capon, dressing it in the middle of an oval dish, pour the well-reduced
gravy over, serving a poulette
sauce (No. 527) separately.
(1823). CAPON à LA FINANCIèRE (Chapon à la Financière). |
This relevé is dressed on an oval wooden bottom having in the center a four-sided tin support made hollow so that it be lighter. This wooden bottom and support must both be covered with a cooked
paste or else of noodle
paste (No. 142) dried in the air. Fasten a string of noodle
paste of about three-eighths of an inch in diameter on the edge of the socle; this is intended for upholding the
capons and garnishing. On the edge of the bowl of the plate, place a noodle
paste border (No. 10). Prepare the
capons as for an entrée (No. 178) having them stuffed with a
stuffing made of cooked
chicken livers, grated fresh
lard, truffle parings,
bread-crumbs, salt and
cayenne pepper. Cover over with bards of
fat pork placed in a narrow braziere (
Fig. 134) moisten with sufficient
stock (No. 194a) to cover the
capons, add aromatic
herbs and
lemon pulp free of
seeds and peel, then cook on a good fire, having the liquid reduce to one-third, at the last moment drain off the
capons, untie and dress one on each side of the support inserting a garnished skewer on top; fill in the sides between the
capons with a varied garnishing composed of
mushrooms, cocks'-combs and quenelles; cover over either with a velouté
sauce (No. 415) if needed for
white or a financiére
sauce (No. 464) if for brown; surround the base with a row of peeled
truffles cooked in
wine and glazed over with a brush, and serve apart a velouté
sauce reduced with
mushroom broth if for the
white or else a brown financière
sauce with
Madeira.
(1824). CAPON à LA PONDICHéRY (Chapon à la Pondichéry). |
Draw, singe and truss a
capon for an entrée (No. 178), chop up finely a few
onions, fry them colorless in
butter, add to it some
rice and moisten to three times its height with
beef stock (No. 194a)
seasoning with
cayenne pepper, salt and
butter; let boil then cook in the oven for twenty minutes. Line a buttered saucepan with
carrots, onions and slices of
fat pork, lay the
capon on top and moisten with a little
stock (No. 194a); let this reduce entirely then add more moistening and a bunch of
parsley garnished with
thyme and
bay leaf. When the
capon is done strain the
stock, remove the
fat and add it to the
capon to keep it warm. Reduce the skimmed
stock with velouté
sauce (No. 415),
curry, saffron and powdered sweet
Spanish peppers; dress the
rice on the bottom of a dish, lay the
capon on top and cover it with a third of the
sauce, serving the other two-thirds in a separate
sauce-boat.
View page [584]
(1825). CAPON à LA RéGENCE (Chapon à la Régence). |
Singe, draw, and remove the
breast bones from two
capons; fill the
breasts with seasoned
butter, then truss as for an entrée (No. 178);
lard the
breasts with fine lardons (No. 3,
Fig. 52), and cover the unlarded parts with slices of
fat pork. Put the
capons in a covered braziere (
Fig. 134), and moisten them with mirepoix (No. 419), to a little above their
wings; cover over with buttered
paper, and leave to simmer slowly for one hour. Uncover the braziere, take off the
paper, and glaze all the larded parts. Have four larded
sweetbreads, ten large
truffles, twelve fine cocks'-combs, and eight big
crawfish. Make a garnishing with
chicken quenelles and
mushrooms, combining these with some régence
sauce (No. 532). Cut a piece of
bread-crumb ten and half inches long by four and a quarter wide, and three and a half inches high, it to be conical-formed; fry this, then attach it to the center of a dish with repère
paste (No. 142), so that it can support the two
capons; have these well drained and arrange them to rest against the
bread, the
rump parts uppermost. Pour the prepared garnishing into the bottom of the dish; place two large
sweetbreads below the two
breasts, and two more in the middle intersections, then two
crawfish on each side of the
sweetbreads; glaze the
sweetbreads and the larded parts of the
capon and serve with a régence
sauce apart. Make six hatelets with the cocks'-combs and the
truffles (
Fig. 11), and fasten them in tastefully.
(1826). CAPON LEGS WITH TRUFFLES. ROAST CAPON (Cuisses de Chapon aux Truffes. Chapon Rôti). |
Bone entirely six
legs taken from medium-sized and very tender
capons; remove carefully the sinews, then season with
salt, pepper, and
nutmeg; stuff them with quenelle
forcemeat (No. 89), into which mix half as much small squares of foies-gras; sew them up and braise in a mirepoix and
white wine stock (No. 419); moisten slowly, being most careful to baste frequently, and when done, withdraw the threads, glaze and dress the
legs on the strained and skimmed
stock. Serve separately a supreme
sauce (No. 547), with sliced
truffles added.
Roast Capon.--Stand the capon on the grater fitting in the roasting pan; for this see the plate in roasted sirloin of beef (No. 306); have the bird trussed for roasting (No. 179). The grater is used so that the meat does not lie in the dripping, this being the best way to attain perfect results in roasting, but attention must be paid to keep turning it over and basting frequently with the dripping fat; care must also be observed not to allow this fat to burn, and in order to avoid this pour a little hot water from time to time into the pan. After the capon is nicely done, withdraw untruss, and serve it on a very hot dish; drain off all the fat so that only the glaze remains in the pan, detach this with a clear gravy (No. 404), strain the gravy, remove the fat and pour a part of it over the capon, serving the remainder in a sauce-boat.
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CHICKEN (Poulet).
(1827). CHICKEN BREASTS à LA CHEVREUSE (Estomacs de Poulet à la Chevreuse). |
Dip the
breasts of two or three
chickens in
boiling water, lard them with some
fillets of ham, and
truffles cut the size shown (No. 4,
Fig. 52), braise and as soon as cooked drain and arrange them against a triangle-shaped
bread support; between each
chicken lay a group of
truffles, one of
olives and another of quenelles; pour some suprême
sauce (No. 547) around them and serve more in a
sauce-boat.
(1828). CHICKEN à LA DELISLE--BROILED (Poulet Grillé à la Delisle). |
Split a
chicken in two through the back after having drawn, singed and cleansed it well; trim it nicely, remove the
lights and season with
salt and prepared
red pepper (No. 168), dip in melted
butter, then roll in
bread-crumbs and broil over a slow fire; serve on a garnishing prepared as follows: Peel four medium
tomatoes, cut them in four, press out the
seeds and fry in
butter with finely shredded
green peppers, adding a little kneaded
butter (No. 579), let simmer until thoroughly done. Prepare a low oval border of Piedmontese risot (No. 739) with
parmesan; unmold on a dish and lay the
tomatoes in the center with the
broiled chicken on top; trim the
drum sticks with frills (No. 10), and serve very hot.
[Illustration: An illustration of a whole chicken.]
View page [585]
(1829). CHICKEN à LA IRVING--BROILED AND STUFFED (Poulet Farci et Grillé à la Irving). |
Procure very young
chickens each one to weigh a pound and a quarter; draw, singe and clean them well picking out all the pin feathers; split them in two through the back, and take off the
meat from the
legs without injuring the
skin; chop up this
meat with the same quantity of fresh
fat pork, a few spoonfuls of cooked fine
herbs (No. 385), and half as much
bread-crumbs; season with
salt, pepper and
nutmeg, adding one whole
egg; lay this dressing in the inside part of the
chickens, cover with melted
butter and besprinkle with
bread-crumbs; lay them on a double hinged broiler to broil very slowly but to a fine color. Fry colorless one tablespoonful of
onions with as much small squares of raw
ham; moisten with a gill of
veal blond (No. 423), a gill of espagnole
sauce (No. 414), and a gill of
tomato purée (No. 730); let the whole simmer for ten minutes, then strain the
sauce through a fine sieve and pour it into the bottom of the dish; sprinkle over with chopped
parsley and lay the stuffed
chickens on top.
(1830). CHICKEN WITH BACON, MAîTRE-D'HôTEL-BROILED (Poulet Grillé au Petit Salé à la Maître-d'Hôtel). |
Singe a good small
chicken, draw and clean it well plucking out all the feathers; leave the pinions on; cut off the
legs one inch below the joint and split the
chicken down through the back to open it entirely; take out the
breast bone and
lights, clean the insides properly decreasing the
bones of the carcass; beat the
chicken in order to flatten it, and pare (
Fig. 353), then lay it in a dish and baste with melted
butter or
oil; season with
salt and place it in a double broiler to broil over a slow fire for fifteen to twenty minutes; after the
chicken has acquired a fine color and is properly done, dress it on an oval hot dish and cover with some maître-d'hôtel
butter (No. 581), surround with slices of
bacon and serve.
(1831). CHICKEN WITH TARRAGON GRAVY OR SAUCE--BROILED (Poulet Grillé au Jus àl'Estragon ou à la Sauce à l'Estragon). |
Draw a young pound and a half
chicken, cut off the
legs at the first joint, cut a slit in the
chicken near the pope's nose and pass the stump
bone through the slit; split the
chicken in two lengthwise, pare each part, beat down to flatten, season and roll in melted
butter, then in
white bread-crumbs and broil on both sides turning over when the
meats are found to be done. Dress the two half
chickens on a hot dish garnish the
leg bones with frills (No. 10), and serve with some good
tarragon gravy or else with
tarragon sauce (No. 548).
(1832). CHICKEN COCOTTE (Poulet en Cocotte). |
Cut up one small pound and a quarter to pound and a half
chicken; season with
pepper, only divide it into four parts, the two
legs and the
breast part cut in two; put the pieces in the bottom of a cocotte (small earthen saucepan,
Fig. 354) with a little piece of
butter the size of a
nut, placing the
legs underneath and the
breasts on top, add a small bunch of
parsley garnished with
thyme and
bay leaf and over lay two ounces of un
smoked bacon cut in five-eighths inch squares blanched, then fried in
butter, also a dozen and half pieces of potato-shaped like
cloves of garlic and as many small raw
onions fried to a light color in
butter; lay here and there half an ounce more
butter, put on the lid and push into a moderate oven for half an hour. The cocotte should stand directly on the bottom of the oven; turn the ingredients over carefully ranging the
meat on top of the vegetables; let cook for another ten to fifteen minutes, then add a little clear
gravy (No. 404) and chopped
parsley; toss and serve in the cocotte itself.
[Illustration: An illustration of a pot with a mouth on the left.]
(1833). éPIGRAMMES OF CHICKEN à LA VOLNAY (épigrammes de Poulet à la Volnay). |
Raise the fillets from four
chickens, remove the minion fillets and
skin, bone thoroughly and stuff the
thighs, then put them into half
heart-shaped bottomless molds three-eighths of an inch high, braise and leave to cool under the pressure of a weight; pare, dip in
eggs and
bread-crumbsView page [586] and fry nicely. Sauté the
breasts on a moderate fire, drain and dress them in a circle alternated with the
thighs, decorate with fancy favor frills (No. 10); and fill the center with a garnishing of whole
chestnuts, truffles, mushrooms and cover with velouté
sauce (No. 415) that has been thickened at the last moment with
egg-yolks and raw
cream.
(1834). CHICKEN FILLETS OR BREASTS à LA BéRANGER (Filets ou Ailes de Poulet à la Béranger). |
Raise the fillets or
wings with the pinions attached from six roasted
chickens of two pounds each, having them well larded and not too much cooked; pare nicely, suppressing the
skin and lay them in a sautoir with well buttered
cream béchamel (No. 411). Dress them in a circle with a croûton of unsmoked red
beef tongue between each piece. Add some
mushroom heads to the béchamel and use them to fill in the center of the circle; lay on top half-spherical decorated
chicken quenelles and garnish around with small half
heart bread croûtons fried in
butter and having their pointed ends dipped first in
meat glaze (No. 402), then in chopped
parsley. The word "ailes" should be used in preference to the word "filets" in making French menus, to avoid the repetition of this word which appears so often in French.
(1835). CHICKEN FILLETS OR BREASTS à LA BODISKO (Filets ou Ailes de Poulet à la Bodisko). |
Raise the large fillets from six two pound
chickens; suppress the
skin and split them in two through their thickness without detaching the parts; season with
salt, pepper, and
nutmeg, and fill up the opened space with cooked fine
herbs (No. 385) mixed with quenelle
forcemeat (No. 89). Break six
egg-yolks in a dish, add two gills of melted
butter and beat them together; dip the fillets into this and then roll them in
bread-crumbs; lay them on a buttered baking pan, pour
butter over and cook in a hot oven, then drain. Trim the pointed ends with favor frills (No. 10), and dress the fillets in a circle filling the center with cèpes fried in
butter, moistened with
sour cream and reduced. Serve separately a well buttered
white bordelaise
sauce (No. 436), thickening it with
egg-yolks and
butter, straining it through a tammy.
(1836). CHICKEN FILLETS OR BREASTS à LA CéRTOSA (Filets ou Ailes de Poulet à la Cértosa). |
Clean well six good fleshy
chickens; raise the fillets covered with their
skin and sauté them in
butter. Prepare a fine Julienne (No. 318) with the red part of
carrots blanched in an abundance of
water, drained and fried in
butter with
mushrooms, cut the same shape and size, and also some
truffles cut likewise. Add the Julienne to the
chickens, moisten with very little
broth (No. 194a), and Marsala
wine, cover the saucepan and let cook in a slack oven; baste and moisten the
chicken slowly, and as soon as the
sauce is found to be sufficiently reduced, thicken it with velouté
sauce (No. 415),
egg-yolks, and
cream, then dress the fillets in a pyramid, and pour the
sauce over; garnish around with
bread-crumb croûtons cut
heart-shaped, and fried in
butter.
(1837). CHICKEN FILLETS OR BREASTS à LA CHISELHURST (Filets ou Ailes de Poulet à la Chiselhurst). |
Raise the fillets from six two pound
chickens; pare, suppress the
skin, and
lard six of them with small shreds of larding
pork (No. 3,
Fig 52) and the other six with slices of
truffles the same size as the
pork; pare the minion fillets and
lard six with smaller
pork lardons than those used for the fillets, and the other six with small pieces of
truffles cut the same size. Lay them in two separate buttered sautoirs, the
truffles in one and the larding
pork in the other, having previously given the minion fillets the shape of a crescent. Cover over the truffled fillets with thin lardon of
fat pork, and cook those larded with
pork on a brisk fire while those with
truffles are to be cooked more slowly. Dress in a circle alternating the two kinds, and fill the center with balls of
truffle mingled with supreme
sauce (No. 547). Place the truffled minions on top of the larded fillets and the larded minions on top of the truffled fillets; cover with a light supréme
sauce, serving some of the
sauce in a
sauce-boat.
[Illustration: An illustration of a minion fillet. ]
[Illustration: An illustration of a minion fillet in the shape of a crescent.]
View page [587]
(1838). CHICKEN FILLETS OR BREASTS à LA CUSSY (Filets ou Ailes de Poulet à la Cussy). |
Pare twelve
chicken fillets being careful to keep the minion fillets aside, beat these large fillets to flatten them, then pare into half
hearts, rounded on one side and pointed on the other, season with
salt and
white pepper. Take the minion fillets, the parings and as much raw
chicken meat and with it prepare a
cream forcemeat (No. 75), adding to it a quarter as much very fine
mushroom purée (No. 722). Pour
clarified butter into a sautoir, heat it well and range the
chicken fillets on top simply to stiffen on one side only; drain them off leaving the
butter in the pan and place the fillets on a baking sheet, one beside the other, cover with buttered
paper and let get cold without any pressure, then pare. Cover these fillets with the
cream forcemeat, smooth them well rounded on the top and range them once more in the sautoir containing the
butter, place them in the oven to finish cooking and to poach the
forcemeat; brush them over with
butter as soon as the
forcemeat becomes sufficiently solid not to have them spoiled, then dress them rosette-shaped on a dish, garnishing each pointed end with a favor frill (No. 10). Serve with a well buttered supreme
sauce (No. 547), part of it poured under the fillets and the other part served separately.
[Illustration: An oval shape of chicken fillet.]
(1839). CHICKEN FILLETS OR BREASTS à L'éCARLATE (Filets ou Ailes de Poulet à l'écarlate). |
Take the fillets from six medium
chickens, remove all the
skin and epidermis, detach the minion fillets and free them of the sinew and
skin which covers them, streak them with pieces of
beef tongue and form into rings and place in a buttered sautoir. Sauté the large fillets over a brisk fire with
butter. Cut twelve slices of very red
beef tongue into half
hearts the size of the fillets and three-sixteenths of an inch thick; warm them in
stock (No. 194a) and just when ready to serve, drain and decorate each fillet with a favor frill (No. 10), dress in a circle having them intercalated with the half-
hearts of tongue. Poach the minion fillet rings, fill the inside of the circle with a garnishing composed of small
mushroom heads, truffle balls and quenelles all mixed with velouté
sauce (No. 415), reduced with
cream, and range the minion fillets around the whole; serve a well buttered velouté
sauce separately.
(1840). CHICKEN FILLETS OR BREASTS, CHEVALET à L'éCUYèRE (Filets ou Ailes de Poulet Chevalet à l'écuyère). |
Prepare the large fillets and minion fillets the same as for Harrison (
No. 1844), lay them on sheets of tin bent into semicircles three inches by one and a half high, well buttered and maintain both fillets on this mold with wooden skewers run through holes bored in the tin, laying the streaked minion fillets on top of the larger fillets underneath (
Fig. 358) baste over with
butter and cook in a slow oven. Truss some fine
crawfish cooked à la bordelaise, dress them crown-shaped on a dish garnished with a
tomato purée (No. 730) and lay the
fillets of chickens on top of the
crawfish; serve separately a bordelaise
sauce (No. 436) made with
white wine and having three-sixteenths inch squares of
mushrooms added.
[Illustration: A semicircles tin with wooden skewer run through holes bored in the tin.]
(1841). CHICKEN FILLETS OR BREASTS A L'IMPéRATRICE (Filets ou Ailes de Poulet Impératrice). |
Procure six young
chickens each one weighing about a pound and a half; lift off the
breasts with the pinions and large fillets attached and suppress all sinews and
skin. Chop the fillets on both sides without penetrating through the flesh and season with
salt, pepper and
nutmeg; dampen the surfaces with
egg-white, besprinkle with very finely chopped
truffles and over these spread a very thin layer of
cream forcemeat (No. 75); dip in fresh
bread-crumbs and lay them on a buttered sheet, pour
butter over and cook in a hot oven. Make some croustades in half
heart-shaped buttered bottomless molds lined with
puff paste fragments (No. 149) rolled out thin; line them with buttered
paper and fill them with
rice and then cook in a moderate oven; when done empty out and fill up with bits of
celery cut in quarter-inch dice blanched, cooked in
broth and fallen to a glaze, then mingled with velouté
sauce (No. 415) and thickened; when ready to use with
egg-yolks diluted in
cream and a few small pats of
butter. Lay the
breasts on top of these croustades, trim the pinions with
paper frills (No. 10) and serve very hot.
View page [588]
(1842). CHICKEN FILLETS OR BREASTS, EPICUREAN (Filets ou Ailes de Poulet à l'Epicurienne). |
Prepare the fillets of six young two-pound
chickens, observing that they be
white and tender; remove the
skin and epidermis and
lard them with fine larding
pork (No. 4,
Fig. 52), place them in a buttered sautoir and let cook to attain color in a very hot oven, then drain and decorate with frills (No. 10). Streak each minion fillet with six round thin slices of
truffles, roll them into rings and place them in a buttered sautoir to poach in the oven without coloring. Dress the large fillets on a
forcemeat ring and decorate the outside with the minion fillets. Detach the glaze from the bottom of the sautoir with a little
sherry wine, free it of all
fat and add a little velouté
sauce (No. 415); thicken just when ready to serve with
raw egg-yolks diluted with
cream and fresh
butter; run the
sauce through a tammy and pour a part over the
breasts and minions and the balance in a
sauce-boat. Make twelve five-eighths of an inch diameter balls with foies-gras taken direct from a terrine, rubbed through a sieve; dip them in
eggs, roll in
bread-crumbs and fry in very hot frying
fat; place one of these balls in the center of each minion fillet ring and serve at once.
[Illustration: A large piece of chicken fillet rounded by minion fillets that streaked with thin slices of truffles.]
(1843). CHICKEN FILLETS OR WINGS à LA GéNIN (Filets ou Ailes de Poulets à la Génin). |
Take the
skin covered fillets from six
chickens with the
wings, and after paring them neatly, sauté them in
butter over a good fire,
seasoning with
salt and
pepper; when done and a fine color, add a little finely chopped
shallots and let these fry with the
chicken fillets, then add some finely minced fresh
mushrooms; when these have evaporated their humidity, moisten with
white wine and finish with a little
chicken glaze (No. 398). Dress the
wings on half
heart-shaped
bread croûtons fried in
butter; add a little velouté
sauce (No. 415) to the
sauce, reduce and season properly, finishing it with a little foies-gras; pass through a fine sieve, pour over the fillets, sprinkle chopped
parsley over and serve very hot.
(1844). CHICKEN FILLETS OR BREASTS à LA HARRISON (Filets ou Ailes de Poulet à la Harrison) |
Pare twelve raw
chicken fillets to the shape of half
hearts; lift off the minion fillets and remove the sinews and fine
skin which covers, then cut six bias incisions through half of the thickness of these minions and in each of them lay a thin round slice of
truffle. Place the fillets in a buttered sautoir and the scored minions on top lengthwise, pour
butter over and cover with a strong buttered
paper; cook for ten to twelve minutes on a slow fire. Prepare some boned
terrapin à la Maryland (No. 1085); spread a quarter inch thick layer of this on a baking sheet and when cold cut it up into oblong pieces, one and three-quarters wide by three and a half long; dip these pieces in
eggs and
bread-crumbs, and fry to a fine color; drain, wipe and dress the fillets flat on these
terrapin crusts. Pour a little half-glaze (No. 400) with
Madeira in the bottom of the dish and serve with a separate
sauce-boat of espagnole
sauce (No. 414) into which squeeze the
juice of an
orange, adding a dash of
cayenne pepper, meat glaze (No. 402) and plenty of
butter.
[Illustration: A chicken fillet cut in the shape of half heart.]
(1845). CHICKEN FILLETS AND BREASTS à LA LORENZO (Filets et Ailes de Poulets à la Lorenzo). |
Raise the
breasts with the fillets from six young, one pound and three-quarters to two pound
chickens; lift off the
skin and epidermis, also the minion fillets; place the
breasts on a buttered baking sheet with the minions scored with
truffles on top, laying them along the thick edge of the
breasts; pour over
butter and cover with buttered
paper, then cook in a moderate oven; garnish the minions with
paper frills (No. 10). Dress crown-shaped and fill the inside with a Lorenzo garnishing made as follows:
Lorenzo Garnishing.--Have espagnole sauce (No. 414) with a few tarragon leaves added, celery cut in one inch pieces, blanched and cooked in broth (194a); blanched olives stoned and filled with quenelle forcemeat (No. 89) containing anchovies, whole chestnuts cooked in broth; artichoke bottoms pared into half hearts, three six-sixteenths inch squares of truffles and some large capers. The border for chicken breasts à la Lorenzo, are made oval and in the following manner: Butter a mold (Fig. 139) with butter softened without being melted; decorate the sides either with fanciful cuts of truffles, or tongue, or even both; fill it up with cream forcemeat (No. 75) or quenelle forcemeat (No. 89) and lay this border in a sautoir; pour boiling water around, set it in a slow oven and when poached, meaning when firm to the touch, unmold and dress the breasts on top and the garnishing in the center.
[Illustration: An oval shaped of chicken fillet.]
View page [589]
(1846) CHICKEN FILLETS OR BREASTS à LA LUCULLUS (Filets ou Ailes de Poulet à la Lucullus). |
The large and the minion fillets are to be prepared as described in the Harrison fillets (No. 1814), lay them in a buttered sautoir, twisting slightly so as to have them assume the shape of a chop; lay the minion fillets on the outside edge of the large fillet, mask with melted
butter, cover with a strong buttered
paper and cook in a slack oven for twelve to fifteen minutes; trim the pointed ends with favor frills (No. 10); dress the fillets in a circle filling up the inside with a garnishing of
truffles and
tongue balls half an inch in diameter, also
capon kidneys, all to be mixed with béarnaise
sauce (No. 433) into which has been stirred a few spoonfuls of
meat-glaze (No. 402).
[Illustration: A half heart liked chicken fillet.]
(1847). CHICKEN FILLETS OR BREASTS, à LA MARCEAU (Filets ou Ailes de Poulet à la Marceau). |
Remove the
breasts from six
chickens each one of them to weigh from a pound and a half to two pounds; suppress the
skin and sinews and lift off the minion fillets to streak with
truffles; pare the large fillets into half
heart-shapes, and lay them in a buttered sautoir; place the minion fillets on the outer edges, pour over
butter, cover with buttered
paper and cook in a moderate oven. Fill with
cream chicken forcemeat (No. 75) some flat quarter inch thick half
heart-shaped molds, placed on a sheet of buttered
paper and poach very lightly, then sauté on both sides in
butter and dress unmolded in a circle with the
chicken fillets on top. Prepare a Marceau
sauce (No. 495); when ready to serve add a little fresh
butter; fill the middle of the circle with small
mushroom heads fried in
butter, cover over with a part of the
sauce and send the remainder to accompany the dish poured into a separate
sauce-boat.
[Illustration: A large thick chicken fillet that pared into half heart-shape.]
(1848). CHICKEN FILLETS OR BREASTS à LA MARéCHALE (Filets ou Ailes de Poulet à la Maréchale). |
Pare twelve raw
chicken fillets; remove the minion fillets, and suppress the senews and
skin which covers them, then marinate in
salt, pepper, parsley leaves, and
lemon juice. Make an incision on one side of these large fillets, and fill it in with a Duxelle (No. 385), or else fine
herbs cooked with
truffles; dip in beaten
eggs, then roll in
bread-crumbs, and baste with
clarified butter; immerse them once more in the
bread-crumbs, and put on them a buttered baking sheet; pour melted
butter over, and brown in a brisk oven, or else broil over a slow fire, or even sauté them in
clarified butter; trim with favors (No. 10) and dress in a circle filling in the inside with a Toulouse garnishing (No. 766). Dip the minion fillets in a fine light frying batter (No. 137), roll them up into rings, and when fried and have attained a fine color, drain and dress pyramidically over the Toulouse garnishing. A suprême
sauce (No. 547) to be served separately.
(1849). CHICKEN FILLETS OR BREASTS à LA MIRABEAU (Filets ou Ailes de Poulet à la Mirabeau). |
Keep the minion fillets when removing the fillets or
wings from the
chickens; suppress all the
skin and sinews from the large fillets, take off the minion fillets and marinate the larger ones for two hours in a vessel containing
salt, pepper, nutmeg, lemon juice, thyme, bay leaf, and
parsley leaves, turning them over frequently; remove, drain, and roll in
flour, then in beaten
eggs, and lastly in
bread-crumbs; fry in
clarified butter. Pare the minion fillets into oblongs, spread over a layer of
chicken quenelle
forcemeat (No. 89), with cooked fine
herbs (No. 385), and roll them into cylinder shapes, now range them inside a buttered timbale mold and let cook in a slow oven. Dress the
chicken breasts in the center of a dish on top of a little Mirabeau
sauce (No. 500), surround them with the prepared paupiettes, and on every one of these lay a channeled
mushroom (No. 118) cooked and glazed in
chicken glaze (No. 398). Serve with a
sauce-boatful of the same
sauce.
View page [590]
(1850). CHICKEN FILLETS OR BREASTS à LA PATTI (Filets ou Ailes de Poulet à la Patti). |
Raise the large fillets from six young, two pound
chickens that are quite fleshy, suppress the
skin and epidermis; remove the minion fillets and from them the nerves and
skin; streak these with red
beef tongue. Cut an incision through one side of the large fillets without detaching the parts; turn over so that the cut part is now outside; fill in the inside with quenelle
forcemeat (No. 89), into which incorporate some foies-gras pressed through a sieve; make the fillet oval-shape like an
egg, and lay the streaked minion fillet along the top of it. Place in a buttered sautoir, cover each fillet with a thin slice of
fat pork, and cook in a moderate oven. Prepare a
cream forcemeat (No. 75) border decorated with pistachios; poach, unmold, and dress with the fillets or
breasts over, garnishing with favor frills (No. 10); fill the inside of this border with very thick, well buttered
chicken purée (No. 713), into which add half the same quantity of
rice boiled in
almond milk (No. 4). Garnish around with sliced
truffles heated in a little
meat glaze (No. 402),
butter and
Madeira, and serve with a
sauce-boatful of supreme
sauce (No. 547).
[Illustration: An oval-shape liked fillet laid with streaked minion fillet along the top of it.]
(1851). CHICKEN FILLETS OR BREASTS à LA PRIMATICE (Filets ou Ailes de Poulet à la Primatice). |
Clean and singe six two pound
chickens; lift off the large fillets and detach the minions, remove the
skin and epidermis from the large fillets and lay them in a buttered sautoir. Suppress the sinews from the minion fillets, also the fine
skin which covers and cut six incisions at equal distances on their length; insert an oblong piece of
truffle into the first incision beginning at the smallest end; an oblong of
tongue into the second incision, and so on, alternating them until the entire six are filled, then twist the minions into a round-shape and place them in a buttered sautoir; use a cornet to push into the centers some
forcemeat having half quenelle (No. 89) and half
cream (No. 75), both well mixed together and set a round piece of
truffle on top, having it an eighth of an inch thick by three-quarters of an inch in diameter, pour over melted
butter, cover over with strong buttered
paper and cook in a slack oven for six to eight minutes. Sauté the large fillets on a quick fire, then dress them in a flat circle over croûtons of
bread cut the same shape, but slightly narrower. On each fillet lay one minion fillet and fill the inside of the circle with a garnishing of fillets of
mushrooms an eighth of an inch wide by five-eighths of an inch long;
green peas, lozenge-shaped string
beans, the red part of a
carrot cut in triangles, quarter of an inch squares of
turnips, truffles cut
olive-shaped, and semi-circular pieces of
tongue, all of those being added to a little velouté (No. 415) and fresh
butter. Have a half-glaze
sauce (No. 413) with
truffle essence (No. 395) served at the same time, but separately.
(1852). CHICKEN FILLETS OR BREASTS à LA PRINCIèRE (Filets ou Ailes de Poulet à la Princière). |
Choose six well-cleansed
chickens, each one to weigh a pound and three-quarters to two pounds; remove the large fillets leaving the pinion on, with the
bone kept rather long; lift off the minion fillets, also suppress the large fillets'
skin and the thin
skin covering the minions; dip the latter in
egg-whites, then roll in very finely chopped pistachios, previously run through a sieve; twist them around the finger to form a circle and place them in a buttered sautoir; cover with a sheet of buttered
paper and poach just when ready to serve only; this will take but five minutes on a moderate fire. Chop the surface of the large fillet without misshaping it whatever, season with
salt, pepper, and
nutmeg, then cover over with
chicken forcemeat and dredge or throw over finely chopped
truffles, lay these in a buttered sautoir, shaping them all alike, six with the pinions on the right and six with the pinions on the left, then cook in a slack oven. When done remove and run a ring cut from
beef tongue a quarter of an inch thick on the pinion
bone and decorate this also with a frill (No. 10). Dress crown-shaped filling in the interior with a garnishing composed of cocks'-combs and
kidneys, also slices of foies-gras, the whole combined with supreme
sauce (No. 547). Poach the minion fillets and dress them around, serving with a
sauce-boatful of the supreme
sauce.
[Illustration: A half heart-shaped chicken fillet.]
View page [591]
(1853). CHICKEN FILLETS OR BREASTS à LA SADI-CARNOT (Filets ou Ailes de Poulet à la Sadi-Carnot). |
To be made with twelve
breasts. Fry a chopped
shallot in
butter keeping it quite colorless and add to it two tablespoonfuls of finely minced
truffles, three tablespoonfuls of minced fresh
mushrooms and a teaspoonful of chopped
parsley; fry the whole for a few moments on the fire, then add a little
chicken glaze (No. 398), season and let get partially cold before stirring in three
raw egg-yolks. Remove the
skin and epidermis from the
breasts and cut five gashes on the top of the minion fillets; introduce in each gash a thin round of
truffle half an inch in diameter form the fillets into rings and lay them in a buttered sautoir, filling their interiors with quenelle
forcemeat (No. 89) and on top of this set a five-eighths of an inch round of
truffle. Split the large fillets through their sides and fill them with the above preparation, then range them in a sautoir with
clarified butter and
lemon juice; sauté, drain, garnish with favor frills (No. 10) and dress in a circle on half
heart-shaped croûtons of
bread-crumbs fried in
butter, cover with a
tomato sauce (No. 549) and Béarnaise
sauce (No. 433), mixed and garnish around the large fillets with the minion fillets, glazing the slices of
truffles with
meat glaze.
(1854). CHICKEN FILLETS OR BREASTS à LA TOULOUSE (Filets ou Ailes de Poulet à la Toulouse). |
Pare twelve raw
chicken fillets; take off the minion fillets, cut in the large fillet a deep gash lengthwise without separating the pieces, turn the
meat over so that the gashed part is now outside and fill in the inside with a well mixed quenelle
forcemeat (No. 89) and foies-gras that has been passed through a sieve half of each, having as much as would make an inch and a half diameter ball; envelop well this dressing in the flesh of the fillet, shaping them into pretty ovals and well rounded on the top (
Fig. 364); put in more or less
forcemeat, according to the size of the fillet so that when they are finished they look all alike; lay on top of each of these a small minion fillet streaked by cutting six incisions and placing in each one a thin slice of
truffle proportioned to the size of the minion fillet. Cover the bottom of a sautoir with
clarified butter, lay over the
chicken fillets at equal distances apart, pour over more melted
butter and cover with a strong buttered
paper; cook them in a slow oven for twelve to fifteen minutes, drain, trim with favor frills (No. 10) and dress in a circle; pour into the center a Toulouse garnishing (No. 766).
(1855). CHICKEN FILLETS OR BREASTS à LA VALENçAY (Filets ou Ailes de Poulet a la Valençay). |
Pare twelve raw
chicken fillets without detaching the minion fillet; cut a gash down the whole length and in the middle of each fillet without separating the parts; turn the
meat inside out fill the inside space with a preparation of chopped
truffles fried in
butter and thickened with
meat glaze then allowed to cool off and mix with one
egg-yolk. Dip each one of the fillets in velouté
sauce (No. 415) reduced with
cream and when they are quite cold, immerse them in beaten
eggs and roll in fresh
white bread-crumbs; smooth them shapely with the blade of a knife. At the last moment range the fillets in a sautoir with
clarified butter and brown them on both sides over a moderate fire; drain and trim with favor frills (No. 10). Dress in a circle filling the inside space with
tomatoes prepared as follows: Cut medium-sized sound and peeled
tomatoes into quarters, press out the
juice and
seeds, then fry them in
butter seasoning with a little
salt and
sugar. Serve a half-glaze
sauce (No. 413) with
Madeira separately.
[Illustration: A chicken fillet with minion fillet.]
(1856). CHICKEN FILLETS OR BREASTS à LA VALERRI (Filets ou Ailes de Poulet à la Valerri). |
Prepare twelve fillets by removing the thin
skin covering them; remove the minion fillets to streak with red
beef tongue; turn each one of these around a large
Spanish olive, replacing its stone by quenelle
forcemeat (No. 89), pushed through a cornet; on top of this
forcemeat set a small
truffle ball. Lay these in a buttered sautoir, cover with a sheet of buttered
paper, and poach them in a slow oven, just when ready to use. Sauté the large fillets lightly with
butter and
lemon juice, and lay them under a weight, then divide them in two through their entire thickness. Range half of them very closely together, and pour over a layer of soubise (No. 723), having it a quarter of an inch thick, set the other twelve halves on top of these halves, and leave till cold, then pare them all evenly into half
heart-shapes; dip each separate double piece in well reduced but partially cold
[Illustration: Chicken fillet without thin skin and minion fillets.]
[Illustration: A sauted mushroom.]
View page [592] allemande
sauce (No. 407), and let cool off again, then dip in
eggs, roll in
bread-crumbs, and fry in
clarified butter; drain, trim with favor frills (No. 10), and dress in a circle; fill up the center with
mushrooms sautéd in
butter and fine
herbs, pour over some half-glaze (No. 400) and
Madeira, and set the minion fillets on top of these
mushrooms. Serve separately a
sauce-boat of half glaze
sauce (No. 413).
(1857). CHICKEN à LA VILLEROI (Poulet à la Villeroi). |
An entrée of
chicken à la Villeroi arranged and dressed as in
Fig. 369 can be served at the most elegant dinners. This entrée is dressed on a wooden foundation with a round and slightly conical support in the center, both being covered with cooked or noodle
paste (No. 142). Cook about fifteen fine, turned, very
white, even sized
mushroom heads. Select three good, tender
chickens, not too large, but quite fleshy; when well cleaned, truss and cover over with thin slices of
fat pork and "poêlé" them in some good
stock (No. 12), keeping them quite rare; drain, untruss and cut each
chicken into five pieces; first take the
legs while still very hot, and quickly remove the large second joint
bone; cut off the stump at two-thirds of its length and range them on a small baking tin, one beside the other, letting them cool off under a weight. Detach the upper part of the
breasts from the bodies, suppress the
breast bones, pare them into oblongs and also leave to cool. Remove the
skin from the fillets, pare them prettily, detaching the pinion
bone and cutting away the flesh from around. Trim the
legs the same shape as the fillets and imitate the minion
bone by the shortened stump. Dip each one of these pieces separately into a well seasoned, succulent and thick
tomato sauce (No. 549) and Villeroi
sauce (No. 560) mixed; return them at once to the same tin they were taken from, and leave to cool for a couple of hours; now take up the pieces one by one, detach any surplus of
sauce and roll them immediately in fresh
white bread-crumbs, then dip them in beaten
eggs and
bread-crumb once more; shake them nicely without handling them too much, and place them in a frying basket (
Fig. 121); fry in very hot
fat till a good color is acquired, then drain and dress the
legs and fillets against the support almost upright one piece slightly overlapping the other; on the summit of the support lay a bed of fried
parsley and over this the
breasts pyramidically arranged; set the
mushroom heads in a row around the bottom of the dish, cover over with a little of the velouté and serve the entrée at once.
[Illustration: A plate of chicken fillets arranged in a pyramid form with mushrooms garnished around them.]
(1858). CHICKEN FILLETS OR BREASTS AU SUPRêME (Filets ou Ailes de Poulet au Suprême). |
Select six medium
chickens of two pounds each, remove the large fillets, also their
skin and epidermis; pare these into half
hearts and range in a buttered sautoir; on top of the thickest part of these lay the minion fillet in a half circle after it has been scored; pour over
butter and the
juice of a lemon, cover with a buttered
paper and cook in a hot oven. Set some supêrme
sauce (No. 547) and
chicken glaze (No. 389) in a sautoir and just when ready to serve stir in fresh
butter, cream and six ounces of peeled and sliced
truffles. Trim all the fillets with favor frills (No. 10) and dress them in a circle filling in the inside with the sliced
truffles and
sauce. Serve a
sauce-boat of supreme
sauce (No. 547) at the same time.
[Illustration: A half heart-shaped chicken breast laid with minion fillets on its thickest part of half circle.]
(1859). CHICKEN FILLETS OR BREASTS, MEXICAN STYLE, IN PAPERS (Filets ou Ailes de Poulet à la Mexicaine en Papillotes). |
Remove the fillets from six fine medium-sized
chickens; pare them leaving on the pinions and
skin, then sauté them, and when done wrap them up in a matignon with
white wine (No. 406), adding peeled
tomatoes cut in eight pieces, fried in
butter and seasoned with
salt, pepper, and
View page [593] chopped
parsley. Prepare some sheets of
paper heart-shaped and well oiled; place on one half a little of the cooked matignon, the
tomatoes, some risot (No. 739) and fried sweet
peppers; lay one of the
breasts or fillets on top and cover with more of the ingredients, then close by pinching the two edges together all around and lay them on a buttered dish; place in a hot oven to beat the contents and color the
paper; serve immediately.
(1860). CHICKEN FILLETS OR BREASTS WITH CUCUMBERS (Filets ou Ailes de Poulet aux Concombres). |
Obtain some very small c
lean chickens, raise the fillets and remove the minion fillets; pare the large fillets, suppress the
skin and
lard the tops with fine lardons (No. 4,
Fig. 52) of larding
pork, season and range them in a sautoir with
butter, place this on a hot fire and two minutes later, remove and put them into a hot oven to let cook rare, but of a fine color, then glaze over with a brush, remove, drain and garnish the ends with favor frills (No. 10). Dress into the middle of a hot dish a garnishing of purée of
cucumbers (No. 714), smooth the surface with the blade of a knife and dress the
chicken fillets on the outside, pouring some supreme
sauce (No. 547) around and serving more in a
sauce boat.
[Illustration: A small piece of chicken breast.]
(1861). CHICKEN FRICASSEE (Fricassée de Poulet). |
Take a well cleansed
chicken of two and a half to three pounds; cut the two fillets, the
legs, the
breast in one, back in two and two
wings retaining all the
skin. Fill a saucepan with
cold water, and soak the pieces of
chicken in it for one hour, then throw this off and replace it by one quart of
cold water adding to it two medium
onions, one containing a
clove, a bunch of
parsley garnished with a
bay leaf and
thyme, salt and
pepper. Cook the
chickens, skim and let simmer gently, be sure that the
chicken is cooked before taking them out, and when done, drain on a colander, then lay the pieces in
cold water; make a roux with three ounces of
butter and three ounces of
flour, cook for a few moments without browning, then put in the
chicken stock and the liquid from a pound of
mushroom heads, as soon as the
sauce comes to a boil, remove it to the corner of the range for half an hour. Pare and clean the pieces of
chicken carefully, lay them in a low saucepan, remove all the
fat from the
sauce and pour it through a wire sieve on the
chicken, cover and heat it over a slow fire, thicken with four
egg-yolks and one ounce of
butter by first diluting the
yolks with a little of the
sauce and increasing gradually until half the
sauce is combined with the
eggs, then stir it all together, set it on the fire and roll the pieces in; after the
sauce thickens, strain it again through a tammy, add the
mushrooms to the
sauce. Dress the
chicken by forming a high square with the two back pieces and the two
wings, in the center of the dish; place the two fillets and two
legs against the square and the piece of
breast on top, cover with the
sauce, putting the
mushrooms on the four corners, pour the
sauce over and garnish around with small round
rice croquettes made with
almond milk.
(1862). CHICKEN FRICASSEE à LA BOUCHARD (Fricassée de Poulet à la Bouchard). |
Singe and cut up the
chickens as for a plain fricassee (
No. 1861), fry them without letting attain a color in some
butter, and add a heaping tablespoonful of
flour, mix well and pour in a pint of chablis
wine, some
broth (No. 194a), and a garnished bunch of
parsley (No. 123); cook very slowly and when done, take out the pieces of
chicken; thicken the
sauce with four
egg-yolks and a little
butter, pass the
sauce through a tammy and just when ready to serve add two chopped blanched
shallots; some
tarragon leaves and chopped
parsley. Pour this over the
chicken, garnishing around with Villeroi
oysters (No. 698), and
mushroom heads fried in
butter, then tossed in
meat-glaze (No. 402),
butter and
lemon juice; serve immediately.
(1863). CHICKEN FRICASSEE à LA CHEVALIèRE (Fricassée de Poulet à la Chevalière). |
After the
chickens are singed, remove the pouch and raise the fillets whole, with the pinions; slide the blade of a keen, thin knife between the
meat and
skin covering the fillets,
lard them over with fine shreds of
pork and lay them in a lightly buttered sautéing pan. Pare the minion fillets and
lard them with either
truffles or
tongue, then shape them into rounds, two and a quarter inches in diameter; place them in a buttered sautoir on thin slices of
fat pork. Cut up the remainder of the
chickens and cook them the same as for the plain
chicken fricassee (
No. 1861). Trim the
View page [594] legs and
bread-crumb them. Prepare and cook a croustade the same width as the serving dish, having it three inches high, glaze the larded fillets; cook the minion fillets, and fry the
legs to a nice golden color. Dress the backs and
wings in the center of the croustade; cover lightly with allemande
sauce (No. 407), then range the
legs leaving them against the backs; place the larded fillets between these
legs, and the minion fillets around; in each of the latter set a fine glazed
truffle, then glaze the fillets. Serve with a velouté
sauce (No. 415), thickened when ready, with
egg-yolks, butter, and
cream; heat well without boiling, and throw in some chopped
mushrooms.
(1864). CHICKEN FRICASSEE à LA FAVORITE (Fricassée de Poulet à la Favorite). |
Prepare and cut up the
chickens the same as for the plain fricassee (
No. 1861); soak the pieces for half an hour, then drain and return them to the saucepan to moisten with
white broth (No. 194a); cook the
chicken, drain it in a colander, and run the liquid through a napkin; put it back on the fire to reduce to half adding eight gills of velouté
sauce (No. 415), then reduce once more until the
sauce adheres to the spoon, afterward finish with
egg-yolks and
butter. Strain through a tammy, and keep hot in a bain-marie. Wash thoroughly the pieces of cooked
chicken in
cold water; pare nicely, and place them in the
sauce; after they are well heated, dress and garnish around with a cluster of
carrot balls half an inch in diameter, blanched and cooked in
white stock (No. 194a) and a little
sugar, also small
white onions cooked in
white broth. Decorate the outside with small flat
egg-plant croquettes containing
mushrooms and
truffles, and use also trussed
crawfish for the ornamentation.
(1865). CHICKEN FRICASSEE à LA LUCIUS (Fricassée de Poulet à la Lucius). |
Draw and singe a clean,
white meat three pound
chicken, cut it up into eight pieces and split the carcass in two, also the
neck and
legs, wash these pieces in tepid
water, place them in a
sauce-pan containing
water to heat, simply to stiffen the
meat, then drain, refresh and wipe well on a cloth. Boil half a pound of blanched
rice in
broth for twenty minutes, keeping it
white and consistent; when ready pour it into a plain buttered border mold (
Fig. 139), pressing it down well and keep it in a warm heater for eight minutes. Melt some
butter in a saucepan, add to it the pieces of
chicken with a garnished bouquet (No. 123), two quartered
onions, salt and
pepper corns, fry the
chicken over a good fire without browning, dredge over a heaping spoonful of
flour and continue cooking two minutes while stirring, take the saucepan from the fire, and pour in gradually some hot
stock (No. 194a), stirring until it reaches boiling point; let cook for eight minutes on a moderate fire, then remove it to a slower fire to finish cooking the
