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.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.
(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.
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.
FIG. 353.An illustration of a whole chicken.
(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 unsmoked 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.
FIG. 354.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-crumbs 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.
FIG. 355.An illustration of a minion fillet.
FIG. 356.An illustration of a minion fillet in the shape of a crescent.
(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.
FIG. 357.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](r1844)), 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.
FIG. 358.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.
(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.
FIG. 359.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.
FIG. 360.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.
FIG. 361.An oval shaped of chicken fillet.
(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).
FIG. 362.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.
FIG. 363.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.
(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).
FIG. 364.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.
FIG. 365.A half heart-shaped chicken fillet.
(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.
FIG. 366.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
FIG. 367.Chicken fillet without thin skin and minion fillets.
FIG. 368.A sauted mushroom.
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.
FIG. 369.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.
FIG. 370.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 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 clean 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.
FIG. 371.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](r1861)), 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](r1861)). Trim the 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](r1861)); 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 chicken; as fast as each of the pieces are done; the tenderest ones first, take them out, suppressing the legs and carcasses, then pare the remainder and lay them in another saucepan, strain the sauce, reduce it for a few moments to thicken, pour it over the chicken and finally finish the fricassee with a thickening of two raw egg-yolks, half a gill of cream and an ounce of butter divided in small pats; cook this thickening without letting it boil, and squeeze in the juice of a lemon. Dress the fricassee inside the rice border, unmold it on a hot dish, cover it moderately with the sauce and send the remainder to the table in a sauce-boat.
(1866). CHICKEN FRICASSEE à LA WALESKI (Fricassée de Poulet à la Waleski). Take three medium chickens each one to weigh two pound and a half; cut both up into seven pieces each, the two legs, two fillets, two from the back and one breast bone; steep them in cold water for an hour, then drain and range in a saucepan; moisten to cover with broth (No. 194a) adding a medium carrot cut in four, a middle-sized onion, a bunch of parsley garnished with thyme and bay leaf, one clove, and peppercorns; allow the chickens to cook for fifteen minutes, then drain and reserve the broth; refresh and sponge the pieces on a cloth, paring them neatly. Melt three ounces of butter in a saucepan, lay in the pieces of chicken and fry rapidly without browning; a few moments later cover with some clear velouté sauce (No. 415), prepared with the chicken broth and a glassful of white wine; boil up this liquid once, then set the saucepan on one side of the fire to finish cooking the contents; when done, free the sauce of all its fat before straining it through a sieve into a sautoir, adding to it a few spoonfuls of mushroom broth. Reduce while stirring from the bottom of the sautoir until a thick, succulent sauce is obtained, then put in a thickening of six egg-yolks, and an ounce and a half of lobster butter (No. 580). Strain this through a tammy over the pieces of chicken, remaining in the saucepan. Just when serving squeeze in the juice of a lemon. Dress in a thin border of cream forcemeat (No. 75), decorated with truffles; surround this border with a circle of sautéd sweet peppers ([No. 2769](r2769)), with mushroom heads on top, and a trussed crawfish between every one. Serve the surplus of sauce in a sauce-boat.
(1867). CHICKEN FRICASSEE WITH CRUSTACEAN SAUCE (Fricassée de Poulet au Coulis de Crustacés). Wash in plenty of water, then cook four dozen crawfish with white wine, an onion, parsley roots, thyme, bay leaf, a grain of pepper and salt; let cook over a brisk fire for five minutes, and after the first boil strain the broth through a fine sieve, then through a napkin; let it settle and pour the top off gently. Detach the tails from the crawfish bodies, pick out the meats, trim and keep them hot while covered. Chop up the tail parings and the claw meats, mix with an equal quantity of cooked chopped mushrooms, season and add a very thick béchamel (No. 409) reduced with a little chicken glaze (No. 398) so as to have a consistent preparation, then season with a coffeespoon of prepared red paper (No. 168); keep this in a bain-marie. Fasten a fried bread support on a dish. Put into a sautoir containing butter, two two-pound chickens each one divided into five pieces and parboiled in water, removing them at the first broil to drain, and fry in butter, keeping them white; season, dredge over a tablespoonful of flour for each chicken, moisten gradually with hot broth (No. 194a) and boil the liquid without ceasing to stir, letting it be in this state for eight to ten minutes; finish cooking the chickens over a slow fire. Use the crawfish hash to fill some hollow semicircular crusts; cover this with a layer of the reduced thick béchamel (No. 409) bestrew with grated parmesan and glaze under a salamander (Fig. 123); when the chickens are ready dress them on the dish leaning against the prepared support intercalating them with the crawfish tails; reduce the sauce by incorporating into it a few spoonfuls of the crawfish liquor and thicken with four egg-yolks and half a gill of cream, finishing with red butter (No. 580). Strain some of this over the chickens and serve the remainder in a sauce-boat; surround the chickens with the filled crusts after they are baked and browned.
(1868). CHICKEN FRICASSEE WITH CURRY (Fricassée de Poulet au Kari). Divide two small chickens of a pound and a half each after cleaning well into four distinct parts; pare them well. Put two or three spoonfuls of chopped onions in a saucepan and fry with butter till of a fine color; add the pieces of chicken, toss them for two minutes and season, sprinkling two dessertspoonfuls of powdered curry over. Moisten to their height with stock (No. 194a), put in a bunch of parsley garnished with thyme and bay leaf. Peel and chop up a small sour apple, add it to the chicken and let cook over a slow fire, taking out the fillets as soon as they are done; then remove the legs and place them in another saucepan with the fillets. Strain the sauce and reduce it with a few spoonfuls of good raw cream and as much mushroom broth; take it off the fire, thicken with three egg-yolks diluted with cream and a piece of butter divided into small pats. Dress the chickens, cover over with the sauce and serve a vegetable dishful of Indian rice.
(1869). CHICKEN, MARINADE SAUCE-FRIED (Poulet Fritot à la Sauce Marinade). Cut off the stumps and pinions from two chickens each one a pound and a half in weight, singe, draw and free them well of their pin feathers, cut them both into five pieces, two legs, two wings and the breast, suppress the second joint bones from the legs and the wish bone from the breast. Lay the pieces in a vessel to season and marinate in oil and lemon juice with sliced onions and parsley leaves; a quarter of an hour before serving, drain off the chickens, wipe them nicely on a cloth, dip in cold milk, roll in flour and plunge one piece at the time in hot frying fat, observing that those taking the longest to cook must be the first ones to be put in; fry them to a nice color, but not too rapidly, as fast as one piece is done, take it out and drain it on a cloth, salt over and dress in a pyramid on a folded napkin. Send to the table accompanied by a sauce-boatful of marinade sauce (No. 496), or else a poivrade sauce (No. 522), or a green sauce (No. 473).
(1870). CHICKEN, MéDICIS-FRIED (Poulet Fritot Médicis). Lard two two and a half pound very white chickens with truffles after they have been singed, drawn and well cleaned. Braise them in a saucepan lined with bardes of fat pork and moistened with mirepoix stock (No. 419) and two gills of white wine, when done, lay them in an earthenware vessel and cover with their own strained broth, leaving them thus until thoroughly cold, then cut them up into ten medium-sized pieces each, making two of each fillet, two of each leg and two of the breastbone. Place these in a vessel with two tablespoonfuls of vinegar, pepper and salt, leave them in this pickle for two hours. Heat about three pounds of good fresh lard, when very hot, dip each separate piece of chicken in frying batter (No. 137), and then in the fat to fry to a fine color, having them thoroughly warmed throughout. Drain, salt over and dress in a pyramidical form on a dish covered with a folded napkin, garnishing the top with a bunch of fried parsley. Serve a cream béchamel sauce with chopped truffles (No. 411), separately.
(1871). GRENADES OF CHICKEN à LA RITTI (Grenades de Poulet à la Ritti). Pare some chicken fillets, remove the skin and lard with the smallest sized lardons (No. 4, Fig. 52), place them in a sautoir, the bottom covered with thin bardes of fat pork, keeping the pointed ends lying toward the center of the pan; moisten with mirepoix stock (No. 419) and mushroom liquor, then cook on a hot fire and glaze, drain and dress them on croûtons the same size and shape. Put the minion fillets in a buttered sautoir after twisting them into rings, fill the centers through a cornet with quenelle forcemeat (No. 89) and on this lay a ball of truffle; cover with a sheet of buttered paper, poach in a slack oven. Dress the grenades in a circle and the minions around, fill the middle with some foies-gras, mixed with allemande sauce (No. 407), glaze the grenades with meat glaze (No. 402).
(1872). JAMBALAIA OF CHICKEN (Jambalaia de Poulet). Cook a quarter of a pound of rice the same as explained below, having the grains swollen but not broken and keep it dry at the oven door. Cut three ounces of cooked lean ham in three-eighths inch dice, also six ounces of cooked chicken meat, suppressing all bones and skin and having them one size. Warm the ham in a sauté-pan with butter, add to it the pieces of chicken to heat while tossing, season and sprinkle over lightly with prepared red pepper (No. 168), then put in the well drained rice, toss it with the meats and pour the whole into a vegetable dish.
Indian Rice, which is generally served as a garnishing for chicken or veal is prepared with Indian rice, it having long, white and very perfect grains; plunge a sufficiency of this into a liberal supply of boiling water, after it has been washed and picked, and as soon as it ceases to crack between the teeth, drain it on a colander; wash it in tepid salted water, spread it on a large sieve covered with a white cloth and dry for a few moments at the oven door or else in a hot steamer. Dress on a vegetable dish, cover over and serve. This is the most simple and effectual method.
(1873). CHICKENS LEGS à LA SAULNIèRE-BIGARRURES (Bigarrures de Cuisses de Poulet à la Saulnière). Bone the legs of some young chickens leaving on only half of the drumstick, season with salt and pepper, and fill the insides with chicken forcemeat (No. 89), mixing in with it one-third of cooked forcemeat (No. 73), and some chopped parsley; lard those taken from the right with medium lardons (No. 3, Fig. 52), and stud those taken from the left with truffles, covering these with thin slices of fat pork. Cook them in two low saucepans lined with fat pork and moistened with a mirepoix and white wine stock (No. 419); cover over with sheets of buttered paper, and cook in the oven. Glaze those that are larded, and when done drain and decorate with paper frills (No. 10). Dress in a circle filling up the interior space with a financière garnishing (No. 667).
(1874). CHICKENS' LEGS, AMERICAN STYLE--DEVILED (Cuisses de Poulet à l'Américaine à la Diable). Broil slowly some chicken legs and when well done, dip them in English mustard diluted with mushroom catsup, salt, and cayenne, then roll them in bread-crumbs, and broil again over a slow fire until they acquire a fine color. Dress, pour lightly melted maitre d'hôtel butter (No. 581) over, or else a deviled sauce (No. 459) into the bottom of the dish.
(1875). CHICKENS' LEGS AS CUTLETS WITH OLIVES (Cuisses de Poulet en Côtelettes aux Olives). Take the legs of six young chickens; bone them keeping on part of the drumsticks, but do not open; suppress well the sinews, season and stuff with chicken quenelle forcemeat (No. 89) and fine herbs (No. 385); sew them up with coarse thread, leaving them in their original shape, range them in a flat saucepan one beside the other, salt over lightly, moisten just to cover with stock (No. 194a) and lay a piece of buttered paper on top, then cook the whole very slowly. Drain off the legs, and let cool between two boards or in the press (Fig. 71), pressing them down lightly; unsew and pare all around and on the ends, season and then dip in beaten eggs and bread-crumbs Range them one beside the other in a flat sauce-pan with melted butter, return them to a hot fire and brown slightly on one side, then reverse them and brown them on the other. Drain and trim each drumstick with a small paper frill (No. 10); dress in a circle on a hot dish and fill the inside with an olive garnishing (No. 695), made with either verdal or Lucques olives, and serve with a sauce-boat of Colbert sauce (No. 451).
(1876). CHICKENS' LEGS IN PAPERS (Cuisses de Poulets en Papillotes). Take out the bones from some chicken legs, leaving on half the drumstick, season, lay them in a sautoir containing bardes of fat pork and moistened with a white wine mirepoix stock (No. 419); when they are well cooked set them under the pressure of a light weight; pare all around, also the ends. Cut some sheets of strong paper into heart-shapes, oil them over and lay a very thin slice of fat fresh pork on top of one of the halves, cover this with a layer of reduced duxelle (No. 385) and a chicken leg above; cover with more of the duxelle and a very thin slice of cooked ham; enclose them in the papers, plaiting it all around, lay these on a silver dish, place them in a slack oven and when the papers have acquired a fine color and are considerably swollen, serve them immediately.
(1877). CHICKENS' LEGS, PURéE OF JERUSALEM ARTICHOKES-FRIED (Cuisses de Poulets Frites à la Purée de Topinambours). Remove the first joint bones, season and fry the legs in butter with finely shredded carrots, onions and leeks, adding parsley, thyme and bay leaf. Moisten with stock (No. 194a) and white wine and let simmer slowly until thoroughly done, then turn them on a deep dish, covering them entirely with their stock and leave them to cool off in this; dip each piece in beaten eggs, then roll in bread-crumbs and fry to a fine color. Dress them in a circle over a purée of Jerusalem artichokes (No. 704) serving with a separate half-glaze sauce (No. 413).
(1878). PILAU OF CHICKENS (Pilau de Poulets). Cut up in four pieces each, two small chickens weighing no more than a pound and three-quarters apiece, obtaining two legs, two breasts, fry them for a few moments in butter, then moisten to their height with stock (No. 194a), adding a bunch of parsley garnished with aromatics, and seasoning with salt, pepper, and spices; cook the whole slowly, being most particular to remove the tenderest pieces as rapidly as they are done and transfer them into another saucepan; strain the stock, remove its fat, and pour the liquid over the meats with four gills of boiling stock added, and then throw in half a pint of Carolina rice for every quart of broth, and a little powdered saffron; cook the rice for ten minutes on a good fire then withdraw it to the corner of the stove to continue cooking for ten minutes longer; the rice should now be dry and tender; finish by taking it off the fire, and incorporating into it two ounces of fresh butter divided in small pats. Dress the stew in a deep dish or else a vegetable dish.
(1879). CHICKENS à LA CHAMPIONNE-ROASTED (Poulets Rôtis à la Championne). Select two very fleshy chickens of two pounds each; singe, draw and clean them, picking out all the pin feathers; truss them as for an entrée, explained in the Elementary Methods (No. 178); cover the breasts with dry mirepoix (No. 419) and wrap up in a thin slice of fat pork; roast them on a spit before a slow but well-regulated fire, basting over frequently. Cut up quite fine one pound of cooked and peeled mushrooms; combine them with reduced béchamel sauce (No. 409) and finish with a little paprika and melted meat glaze (No. 402); with this preparation fill some hollow, round or semi-circular crusts (No. 52), smooth the surfaces and bestrew the tops with parmesan, then glaze them in a brisk oven or under a salamander (Fig. 123). As soon as the chickens are taken from the spit, unwrap and cut them up into five pieces each, suppressing the drumsticks; range them inside a cooked paste border (No. 10) fastened on at some distance from the edge of the dish as shown in Fig. 3; around this border lay the garnished crusts and cover the chickens lightly with a little tomato sauce (No. 549) sending a sauce-boat of the same to the table to be handed round the same time as the chicken.
(1880). CHICKENS à L'HôTELIèRE-ROASTED (Poulets Rôtis l'Hôtelière). Peel twenty medium fresh mushroom heads, empty out the insides and stuff them as explained in No. 650. Roast two tender chickens on the spit before a good fire, basting them over with butter. Chop up the mushroom ends and put them in a saucepan with thyme and bay leaf, minced shallots, two gills of white wine and two gills of gravy (No. 404); cover the pan and cook over a slow fire for ten minutes, then strain the liquid through a sieve and reduce it to the consistency of a half-glaze, adding four tablespoonfuls of melted glaze (No. 402) and two of Madeira wine; boil up the sauce for two minutes and remove it on one side to finish with butter. Salt and untruss the chickens, cut each one into five pieces and dress them pyramidically on a dish; surround with the stuffed mushrooms and pour the sauce over the chickens.
(1881). CHICKEN IN THE SAUCEPAN-ROASTED (Poulet Rôti à la Casserole). Brown a fine, small, whole chicken trussed for roasting (No. 179) in any kind of earthen saucepan with a little butter. After the chicken has attained a light golden color, moisten it with a spoonful of clear gravy (No. 404) and half a glassful of white wine; cover over and let the liquid fall to a half-glaze. When ready to serve dish up the chicken after untrussing it. A few small whole onions may be added as a garnishing after blanching them in boiling water and then frying them. Cover the whole with a half-glaze sauce (No. 413).
(1882). CHICKENS WITH OYSTER SAUCE (Poulets à la Sauce aux Huîtres). Blanch four dozen medium-sized oysters in their own liquor. Bard two small chickens weighing a pound and a half each, after having them singed and trussed; run them one at the time on a slender spit, fasten well by tying the legs with twine and roast in front of a good fire basting over with melted butter; untruss, untie and cut each one either in four or five parts, pare the pieces, dress them pyramid form on a dish and cover with velouté sauce (No. 415), reduced with the oyster liquor and then with fresh cream, buttering the sauce well when off of the fire, add to it the oysters, warm them, and pour the whole over the chickens besprinkling the top with chopped parsley.
(1883). CHICKENS, TOMATO CONDé SAUCE-STUFFED (Poulets Farcis à la Sauce Tomate Condé). Roast some chickens, when cooked and cold, remove the breast meat, carefully leaving the other part of the chicken intact, cut these breasts into dice, also half as much mushrooms as there is chicken and half as many truffles as mushrooms, all cut in three-sixteenths of an inch squares. Put this salpicon into a béchamel sauce (No.409), well reduced with the mushroom broth, then use it to replace the breasts in the chickens, rounding it well on the top; cover the whole with béchamel sauce (No. 406), besprinkle with bread-crumbs and a little grated parmesan cheese, pour on some clarified butter and set the chickens in a slack oven to brown slightly. Dress them on a garnishing of noodles sautéd in butter ([No. 2972](r2972)), and well browned, and serve at the same time a sauce-boat of clear tomato condé sauce (No. 550).
(1884). CHICKENS à LA BOURGUIGNONNE-SAUTéD (Poulets Sautés à la Bourguignonne). Clean and singe two small chickens, then cut them up into five parts; range these in a sautoir with melted butter and oil, some shallots and mushroom peelings; season and fry to a good color on both sides; finish to cook in a slow oven being careful to withdraw the fillets and breasts as quickly as they are done, take out all the pieces from the sautoir, unglaze its bottom with a gill of Madeira and a pint of half-glaze sauce (No. 413), strain and reduce by incorporating into it slowly two gills of Burgundy wine, previously boiled in a red copper untinned pan with aromatics and mushroom peelings. When the sauce becomes succulent, pour it over the dressed chickens and surround them with a circle of round, flat croûtons of bread fried in butter and having one side covered with a layer of baking forcemeat (No. 81), glazed over with a brush and kept warm at the oven door.
(1885). CHICKENS à LA D'ANTIN-SAUTéD (Poulets Sautés à la d'Antin). Prepare two small chickens of two pounds each, by cutting each one into five parts and tossing them in a sautoir with clarified butter over a moderate fire; cook when needed four artichoke bottoms, drain and mince, then put them in with the chicken, also two chopped, blanched shallots, two ounces of finely shredded cooked ham and some minced truffles and mushrooms. Pour off the fat and replace it by velouté sauce (No. 415) and meat glaze (No. 402), adding chervil, chives and a little finely cut up tarragon leaves, white wine and Madeira, reduce to a proper degree, then dress the chickens and cover with a part of the sauce, trim the drumsticks with paper frills (No. 10) and serve the remainder of the sauce separately.
(1886). CHICKENS à LA DIVA-SAUTéD (Poulets Sautés à la Diva). Choose good, medium-sized chickens of about two pounds each; draw, singe, and suppress well all the adhering feathers; detach the legs and wings leaving on the pinions and sufficient meat on the breast bones so that they are of the same size as the other four pieces. Put some butter to melt in a sautoir, and when a light brown, lay in the pieces of chicken, seasoning with salt, pepper, and powdered sweet peppers; toss without browning, and moisten with about a gill of veal blond (No. 423) to detach the glaze, and then finish cooking the chickens, moistening as quickly as the stock reduces, and when sufficiently done, dress. Add to the sauce some béchamel (No. 409) and tomato sauce (No. 549), a little tarragon vinegar, and some chopped, blanched shallot; just when ready to serve, thicken with egg-yolks, and butter; strain through a tammy, and pour it over the chickens, bestrewing the top with very green chopped parsley; garnish around with small flat chicken croquettes (No. 877), an inch and a quarter in diameter by half an inch in thickness, and between each of these lay a bordelaise crawfish (No. 1008), placing a channeled mushroom (No. 118) on top of every croquette.
(1887). CHICKEN à LA DODDS-SAUTéD (Poulet Sauté à la Dodds). Cut up the chicken as explained for sautéing chicken ([No. 1906](r1906)), and put the pieces in a sautoir with four ounces of butter, cook without browning, and add four ounces of small squares of onions; place it on the fire for a few seconds to cook the onions without letting attain color; then add two teaspoonfuls of curry, and two tablespoonfuls of flour; season with salt and pepper, moisten with a pint and a half of stock (No. 194a), and let boil and simmer quite slowly; when done, drain, pare well the pieces, and place them in a saucepan. Strain the sauce and reduce it with some good cream; pour this over the chicken. At the first boil dress in the shape of a pyramid and cover with a part of the sauce, reserving the remainder for the sauce-boat. Boil some rice in water for ten minutes, drain and press it into a buttered mold furnished with a cover; place it in a slack oven for fifteen minutes, and just when ready to serve, unmold it on a dish, and send it to the table with the chicken.
(1888). CHICKENS à LA DUMAS-SAUTéD (Poulets Sautés à la Dumas). Cut three chickens into five pieces each, having two legs, two wings and one breastbone piece; season with salt and pepper and toss them in butter with three small chopped shallots; remove the wings and breasts as rapidly as they are cooked and finish the legs, which take longer. Pare all the pieces and return them to a sautoir on the fire with a clear top part of the butter and three-quarters of a pound of minced mushrooms, pour over a few spoonfuls of thin béchamel (No. 409), roll them in the sauce without allowing it to boil. Detach the glaze from the other sautoir with a little Madeira, and add it to the sauce. Blanch three-quarters of a pound of rice, drain and place it in a saucepan and moisten it to three times its height, meaning if there be two inches high of rice, put in six inches high of unskimmed broth (No. 194a); boil, cover the saucepan and finish in the oven; it will take about twenty minutes. When the rice is sufficiently done, add to it three-quarters of a pound of very red beef tongue cut in small three-sixteenths of an inch squares, also three ounces of butter and the same quantity of grated parmesan cheese, a teaspoonful of powdered sweet peppers and a bit of cayenne pepper. Fill a plain buttered border mold (Fig. 139) with this prepared rice, keep it warm and when ready to serve invert it on a dish; dress the chickens pyramid-form in the center and cover the whole with the sauce thickened with egg-yolks, cream and butter, finishing with a pinch of prepared red pepper (No. 168). Garnish around with breaded and fried spinal marrow of veal, and send a sauce-boat of the same sauce to the table with the chicken.
(1889). CHICKENS à LA FINNOISE-SAUTéD (Poulets Sautés à la Finnoise). Prepare and cook three chickens the same as for the chicken hunter's style ([No. 1903](r1903)); when three-quarters done, put in three ounces of chopped and blanched onion, and three ounces of small squares of ham, moisten with half a pint of stock (No. 194a) in order to detach the glaze and finish cooking the chickens; in case this moisture should be found insufficient, add a little more stock to it; season with sweet Spanish peppers, salt and paprika. Just when ready to serve pour in a pint and a half of velouté (No. 415) and half a pint of cream; reduce slowly until the chicken is thoroughly cooked, thicken with egg-yolks, cream, fresh butter and lemon juice. Dress the chickens inside a border of rice boiled in stock (No. 194a) and finished with a little fine butter; strain the sauce through a tammy, pour it over the chickens and trim the wings and legs with paper frills (No. 10), or serve the chickens simply with a Finnoise sauce (No. 465).
(1890). CHICKENS à LA FLORENTINE-SAUTéD (Poulets Sautés à la Florentine). Cut up three one and a half pound chickens in four pieces each, season with salt, pepper, ground cloves and a teaspoonful of powdered sweet Spanish peppers; sauté them in half oil and half