pint of chicken livers, dry them well with a cloth, then fry them in a
sautoire with one ounce of butter, on a brisk fire, for five minutes.
Season with a pinch of salt, and half a pinch of pepper, add half a
glass of Madeira wine, reduce for one minute, then moisten slightly with
about half a pint of Espagnole sauce (No. 151). Cook again for three
minutes, then add half an ounce of good butter, and the juice of half a
lemon, tossing well without letting it boil; pour the whole on a hot
serving-dish, and serve with six heart-shaped croûtons (No. 133).
=768. Chicken Livers With Mushrooms.=--Proceed the same as for No. 767,
only adding six minced mushrooms three minutes before serving.
=769. Chicken Livers en Brochette with Bacon.=--Procure eighteen fresh
chicken livers; cut away the gall, dry them well with a clean cloth,
season with half a pinch each of salt and pepper, and cut each liver in
two. Now prepare six slices of lean bacon (No. 754), broil them for one
minute, then cut each slice into six pieces. Take six silver skewers,
run a skewer through the centre of the liver, the same with a piece of
bacon, and continue the same process until the six skewers are each one
filled with a piece of liver and a piece of bacon. Roll them on a dish
with one tablespoonful of good oil, dip them in fresh bread-crumbs, and
put them on a moderate fire to broil for five minutes on each side.
Arrange them on a hot dish, pour half a gill of maître d’hôtel butter
(No. 145) over, and serve with a little watercress around the dish.
=770. Chicken Livers Sautés à l’Italienne.=--Proceed exactly as for No.
767, only adding half a gill of cooked fine herbs (No. 143) five minutes
before serving.
=771. Chicken Sauté à la Marengo.=--Singe, draw, and cut into six pieces
two small, tender chickens, each weighing a pound and a quarter. Lay
them in an oiled sautoire, and brown slightly on both sides for five
minutes, seasoning with a good pinch of salt and half a pinch of pepper;
when a golden color, moisten with half a pint of Espagnole (No. 151),
and half a cupful of mushroom liquor. Add twelve mushroom-buttons, and
two truffles cut in thin slices, also half a glassful of Madeira wine.
Let cook for twenty minutes, then serve with six fried eggs, as in No.
413, and six heart-shaped croûtons (No. 133). Adjust paper ruffles on
the ends of the wings and legs of the chickens, and dress them nicely on
the dish, decorating the borders with the fried eggs and sippets of
bread, then serve.
=772. Chicken Sauté à l’Hongroise.=--Singe, draw, and cut into twelve
pieces, two chickens of a pound and a quarter each; put them in a
sautoire with an ounce of clarified butter, adding one finely chopped
onion, half a pinch of salt, and half a pinch of pepper. Let cook
slowly, without browning, for five minutes on each side, then moisten
with half a pint of béchamel (No. 154), and half a cupful of cream. Let
cook again for twenty minutes, skim the fat off, and serve with six
pieces of fried bread croûtons (No. 133) around the dish.
=773. Chicken Sauté à la Parmentier.=--Singe, draw, and cut two chickens
of a pound and a quarter each into twelve pieces; put them in a sautoire
with one ounce of butter, season with a pinch of salt and half a pinch
of pepper, and let cook on the stove for five minutes on each side,
turning the pieces over with a fork. Moisten with half a pint of
Espagnole sauce (No. 151), half a cupful of mushroom liquor, and add the
juice of half a lemon. Let cook again for twenty minutes, then dress on
a hot serving-dish, and decorate it with half a pint of potatoes château
(No. 1009) in clusters.
=774. Chicken Sauté with Tarragon.=--Have two nice, tender young
chickens of a pound and a quarter each; singe, draw, and cut each one
into six pieces, and when well dried put them in a sautoire with one
ounce of butter; season with a pinch of salt, and half a pinch of
pepper, and let cook on a brisk stove for five minutes on each side.
Moisten with half a pint of Espagnole sauce (No. 151), half a cupful of
mushroom liquor, and half a glassful of sherry wine, and add a quarter
of a bunch of well-washed, green tarragon-leaves. Let cook for twenty
minutes, then dress nicely on a hot serving-dish, and decorate with six
heart-shaped croûtons (No. 133).
=775. Chicken Sauté à la Chasseur.=--Prepare two chickens exactly as for
the above (No. 774), moistening with half a pint of Espagnole sauce (No.
151), and half a cupful of mushroom liquor; add six finely minced
mushrooms, half a glassful of sherry or Madeira wine, the zest of half a
sound lemon, and one chopped shallot. Let cook for twenty minutes, and
serve with six pieces of fried bread, cut heart-shaped, croûtons (No.
133).
=776. Chicken Sauté à la Bordelaise.=--Singe, draw, and cut up two
chickens, each weighing a pound and a quarter, into twelve pieces; put
them in a sautoire with two tablespoonfuls of oil and one chopped
shallot. Let brown well for five minutes, then moisten with half a
glassful of white wine, adding three artichoke-bottoms, each one cut
into four pieces. Season with a pinch of salt, and half a pinch of
pepper, then put the lid on and let simmer slowly for fifteen minutes;
when ready to serve, add a little meat-glaze, a teaspoonful (No. 141),
the juice of half a lemon, and a teaspoonful of chopped parsley. Dish up
the pieces, crown-shaped, with paper ruffles nicely arranged, and
garnish with the artichoke-bottoms in clusters, and twelve cooked
potatoes château (No. 1009).
=777. Chicken Sauté à la Régence.=--Singe, draw, and dry well two tender
chickens of a pound and a quarter each; cut them into twelve pieces, and
put them in a sautoire with one ounce of butter. Season with a good
pinch of salt and half a pinch of pepper, add half a glassful of Madeira
wine, reduce for one minute, then put the lid on, and let simmer for six
minutes. Moisten with half a pint of velouté (No. 152), and half a
cupful of mushroom liquor. Let cook for ten minutes, then put in two
truffles cut into small pieces, six mushrooms, a small sweetbread, and
one ounce of cooked, smoked beef-tongue, all finely chopped. Finish
cooking for ten minutes longer, then take from off the fire and
incorporate therein two raw egg yolks diluted in the juice of half a
lemon; while adding the egg yolks gently shuffle the pan, thicken well
the sauce, then serve with paper ruffles neatly arranged at the ends of
the wings and legs of the chickens.
=778. Chicken Sauté à la Bohémienne.=--Prepare two chickens as for the
above (No. 777); put them in a sautoire with one ounce of butter,
seasoning with a good pinch of salt and half a pinch of pepper. Cook on
a brisk fire for six minutes, turning the pieces of chicken frequently
with a fork; moisten with half a wine-glassful of Madeira wine, reduce
for one minute, then add half a pint of Espagnole sauce (No. 151). Cook
for ten minutes; add half a pint of cooked macaroni cut in small pieces.
Cook again for ten minutes. Nicely arrange the chicken on a hot dish,
pour the gravy over, and fill six bouchées (No. 270) with the macaroni
taken from the stew, also a little grated Parmesan cheese sprinkled
over. Garnish the dish all around with the bouchées, adjust paper
ruffles at the end of the chicken legs, and serve hot.
=779. Chicken Boiled à la Providence.=--Singe, draw, and wipe well two
chickens of a pound and a quarter each; truss them from the wing to the
leg with a needle, and boil them in good broth for three-quarters of an
hour. Prepare a pint of Allemande sauce (No. 210) with the broth of the
chickens, adding a gill of small cuts of boiled carrots, the same of
cooked Lima beans or flageolets, and let all cook together for three
minutes. Dish up the chickens, untruss them, and pour the sauce over,
arranging the vegetables on each side. Serve with chopped parsley strewn
over.
=780. Chicken Fricassé à la Reine.=--Cut up two fine, tender, raw
chickens into twelve even pieces. Place them in a large sautoire, with
one quart of cold water, on a brisk fire; as soon as it comes to a boil,
thoroughly skim. Season with one and a half pinches of salt, half a
pinch of pepper, two cloves, and one bay-leaf, also a light bouquet (No.
254). Let boil slowly for twenty-five minutes. Place in another saucepan
one and a half ounces of butter, which you melt on the hot range, add to
it three tablespoonfuls of flour, thoroughly mix with a wooden spoon,
while slowly cooking without browning, as the above, under no
circumstances, should be allowed to get brown. Strain the broth into a
bowl through a sieve. Return the pieces of chicken to the sautoire (but
only the chicken), leaving it at the oven door till further action. Now
add, little by little, the broth to the flour, being careful to stir
continually until all added. Let boil for two minutes. Have three egg
yolks in a bowl with a tablespoonful of good butter, half a gill of cold
milk, and just a little cayenne pepper--_no more than a third of a
saltspoonful_--squeezing in also the juice of half a medium-sized sound
lemon. Mix all well together; and then add it to the sauce; stirring
continually till all added. Heat up well, but do not allow to boil.
Strain it through a sieve over the chicken. Mix well together, adding
two truffles, and four mushrooms cut into small dice-shaped pieces.
Dress the whole on a hot dish, arrange paper ruffles at the end of the
legs, and serve with heart-shaped croûtons (No. 133) around the dish.
=781. Chicken Fricassé à l’Américaine.=--Boil two chickens as for No.
779; cut them into twelve pieces, and put them into a sautoire with
eight minced mushrooms, an ounce of cooked salt pork cut into small
squares, and half a pint of Allemande sauce (No. 210). Warm thoroughly
without boiling, and serve with six heart-shaped pieces of fried bread
(No. 133).
=782. Pillau of Chicken à la Turque.=--Take a fine tender chicken
weighing two pounds, singe, draw, and wipe it well, then cut it into
twelve even pieces. Brown them in a stewpan with an ounce of butter, one
chopped onion, and one chopped green pepper. Let cook for six minutes,
stirring lightly with a wooden spoon, then moisten with a pint of good
broth (No. 99), and a gill of tomato sauce (No. 205). Add two ounces of
dried mushrooms which have been soaking in water for several hours, or
twelve canned mushrooms; season with a good pinch of salt, half a pinch
of pepper, and half a teaspoonful of diluted saffron. Now add half a
pint of well-washed, raw rice (if using Italian rice, only pick it) and
three tablespoonfuls of grated Parmesan cheese; cook for twenty minutes
longer, dress neatly on a hot dish, and serve.
=783. Chicken Pillau à la Créole.=--Exactly the same as for No. 782,
adding three medium-sized, cut-up, fresh tomatoes, or half a pint of
canned tomatoes with the other garnishings.
=784. Chicken with Rice.=--Singe, draw, and wipe well, a tender fowl of
three pounds; truss it from the wing to the leg, then put it into a
saucepan covering it with water; add two pinches of salt, half a pinch
of pepper, one carrot cut into four pieces, one whole onion stuck with
three cloves, and a bouquet (No. 254). Cook for about twenty-five
minutes, or until half done, then add half a pint of well-picked, raw
rice; cook again for twenty minutes, and when finished, dish up the
chicken, suppressing the bouquet, onion, and carrot; arrange the rice
nicely around it, and serve.
=785. Chicken à la Maryland.=--Procure two small, tender spring
chickens, leave the half of one aside for other use, and detach the legs
and the wings; lay them on a plate, season with a good pinch of salt and
half a pinch of pepper, then dip them in beaten egg, and afterward roll
them in fresh bread-crumbs. Place them in a buttered pan, pour an ounce
of clarified butter over, and roast in the oven for eighteen minutes.
Pour half a pint of cream sauce. (No. 181) onto a hot serving-dish,
arrange the chicken nicely on top, and decorate with six thin slices of
broiled bacon (No. 754), also six small corn-fritters (No. 965). Serve
as hot as possible.
=786. Suprême of Chicken à la Toulouse.=--Singe, draw, and wipe neatly
three fine, tender spring chickens. Remove the skin from the breasts.
Make an incision on top of the breast-bone from end to end, then with a
small sharp knife, carefully cut off the entire breast on each side,
including the small wing-bone, which should not be separated from the
breast, and seeing that the entire breasts are cleverly cut away,
without a particle of it on the carcasses.
Under each breast will be found a small fillet, which you carefully
remove, and place on a dish for further action. With a small sharp knife
make an incision in each breast--at their thinner side--three inches in
length by one inch in depth. Season the inside of each breast with a
pinch of salt and half a pinch of pepper, equally divided. Stuff the
breasts with two ounces of chicken forcemeat (No. 226), mixed with two
fine, sound truffles finely sliced, and four mushrooms, also finely
sliced. Butter well _a well-tinned_ copper sautoire. Gently lay in the
six breasts; then take each small fillet, press gently with the fingers,
and give each a boatlike shape. Make six slanting, small incisions on
top of each, insert in each incision a small slice of truffle, cut with
a tube half an inch in diameter. Slightly wet the top of each breast
with water; carefully arrange one fillet on top of each breast
lengthwise. Sprinkle a little clarified butter over all with a feather
brush. Pour into the pan, _but not over the suprême_, a quarter of a
glassful of Madeira wine and two tablespoonfuls of mushroom liquor;
tightly cover the pan with the lid, then place in the hot oven for ten
minutes. Pour on a hot serving-dish one pint of hot Toulouse garnishing
(No. 176). Remove the suprêmes from the oven, neatly dress them over the
garnishing, adjust paper ruffles on each wing-bone, and immediately send
to the table.
=787. Suprême of Chicken à la Bayard.=--Proceed as for No. 786, only
serving with one pint of garnishing Bayard (No. 231).
=788. Suprême of Chicken à la Reine.=--Exactly the same as for No. 786,
only substituting one pint of hot sauce à la reine (No. 780) for the
other garnishing.
=789. Suprême of Chicken à la Patti.=--Prepare the suprême the same as
for No. 786, then have a purée of rice with cream à la Patti (No. 245),
garnish the dish with this, and lay the suprême on top. Decorate the
rice with two thinly sliced truffles, pour a gill of good sauce
Périgueux (No. 191) over, and serve with paper ruffles.
=790. Suprême of Chicken à la Rothschild.=--Have six chicken suprêmes
prepared exactly the same as in No. 786, but stuffing them with purée of
chestnuts instead of the chicken forcemeat. Mince very fine two sound
truffles, then mix them with a pint of hot purée of chestnuts (No. 131);
then arrange the purée on a hot dish, place six round-shaped croûtons
(No. 133), instead of heart-shaped, nicely dress the suprêmes over the
croûtons, decorate the top of each suprême, _right in the centre_, with
one mushroom-head.
=791. Turban of Chicken à la Cleveland.=--Select two very tender
chickens, singe, draw, and wipe them well; bone them and cut them into
quarters, then put them into a sautoire with one ounce of butter, a good
pinch of salt and half a pinch of pepper; add half a glassful of Madeira
wine, and let parboil very slowly for ten minutes. Take half a pint of
chicken forcemeat (No. 226), add to it one chopped truffle, three
chopped mushrooms, and half an ounce of cooked minced tongue. Stir well
together; put this forcemeat on a silver dish, lay the pieces of chicken
on top, crown-shaped, and decorate with twelve whole mushrooms and two
thinly sliced truffles. To the gravy in which the chickens were cooked
add half a pint of Espagnole sauce (No. 151), a teaspoonful of chopped
chives, and a small pat of fresh butter. Pour this immediately over the
chickens, put the dish in the oven, and let cook very slowly for ten
minutes. Squeeze the juice of half a lemon over, and serve with six
heart-shaped pieces of fried bread (No. 133).
=792. Chicken Curry à l’Indienne.=--Take a good, tender three-pound
chicken, singe, draw neatly, and cut it into square pieces. Put them in
cold water for five minutes, wash them well, then drain, and put them in
a saucepan, covering it to the surface with hot water; season with two
good pinches of salt, one pinch of pepper, and the third of a pinch of
nutmeg. Add a bouquet (No. 254), and six small onions; let cook on a
moderate stove for forty-five minutes, skimming it well. Take another
saucepan, in it place one and a half gills of white roux (No. 135),
moisten it with all of the broth from the chicken, and mix well
together. Prepare a tablespoonful of diluted curry with four egg yolks,
and the juice of half a lemon, beat all this well together, pour it into
the sauce a little at a time, stirring continually and not allowing it
to boil. Pour the sauce over the chicken, which remains in the saucepan,
and dress immediately on a hot dish, decorated with boiled rice all
around as a border, and serve.
=793. Chicken Curry à l’Espagnole.=--The same as for No. 792, adding two
cut-up tomatoes and one green pepper, cooking them ten minutes with the
chicken.
=794. Chicken Curry à la Créole.=--The same as for No. 792, adding one
green pepper cut very fine, also one chopped onion, and half a clove of
garlic, cooking them twenty minutes with the chicken.
=795. Boiled Turkey à l’Anglaise.=--Take a very fine, tender turkey of
about five pounds, singe, draw, and truss well with a needle from the
wing to the leg. Put it into the soup-pot, and let cook for one hour;
remove to a hot serving-dish. Decorate the dish with a pint of cooked
Spinach à l’Anglaise (No. 940), and six slices of hot, cooked, lean ham.
Serve with half a cupful of hot broth poured over the turkey so as to
keep it moist.
=796. Boiled Turkey, Celery Sauce.=--Exactly the same as for No. 795,
substituting for garnishing one pint of hot celery sauce (No. 200),
served separately.
=797. Boiled Turkey, Oyster Sauce.=--Proceed as for No. 795, serving
with one pint of hot oyster sauce (No. 173), separately.
=798. Boiled Turkey, Egg Sauce.=--The same as for No. 795, serving with
one pint of hot egg sauce (No. 161), separately.
=799. Boiled Turkey à la Baltimore.=--Serve a boiled turkey as for No.
795, garnishing it with half a head of cooked and hot cauliflower, one
good-sized cooked carrot, cut in slices, and six cooked small onions,
all neatly arranged around the dish, with half a pint of hot Allemande
sauce (No. 210), served separately.
=800. Roast Turkey, Stuffed with Chestnuts.=--Singe, draw, wash well,
and neatly dry a fine, tender turkey, weighing five to six pounds; fill
the inside with the chestnut stuffing described below, then nicely
truss the turkey from the wing to the leg; season with a heavy pinch of
salt, well sprinkled over. Cover the breast with thin slices of larding
pork. Put it to roast in a roasting-pan in a moderate oven for one hour
and a half, basting it occasionally with its own gravy. Take from out
the oven, untruss, dress it on a hot dish, skim the fat off the gravy,
add a gill of broth (No. 99) or consommé (No. 100) to the gravy, let it
just come to a boil, strain into a bowl, and send to the table
separately.
Plain roast turkey is prepared the same, suppressing the stuffing, and
roasting it only one hour and fifteen minutes.
=Chestnut Stuffing.=--Peel a good-sized, sound shallot, chop it up very
fine, place in a saucepan on the hot range with one tablespoonful of
butter, and let heat for three minutes without browning, then add a
quarter of a pound of sausage meat. Cook five minutes longer, then add
ten finely chopped mushrooms, twelve well-pounded, cooked, peeled
chestnuts; mix all well together. Season with one pinch of salt, half a
pinch of pepper, half a saltspoonful of powdered thyme, and a
teaspoonful of finely chopped parsley. Let just come to a boil, then add
half an ounce of fresh bread-crumbs, and twenty-four whole cooked and
shelled French chestnuts; mix all well together, being careful not to
break the chestnuts. Let cool off, and then stuff the turkey with it.
=801. Hashed Turkey à la Royale.=--Take a pound and a half of
dice-shaped pieces of cooked turkey; place them in a saucepan with a
pint of béchamel (No. 154), three tablespoonfuls of mushroom liquor, and
two truffles cut in square pieces. Season with one pinch of salt, half a
pinch of pepper, and the third of a pinch of nutmeg. Let all heat
together for ten minutes, then serve with six heart-shaped pieces of
bread (No. 133), lightly covered with pâté-de-foie-gras neatly arranged
around the dish.
=802. Hashed Turkey à la Béchamel.=--The same as for No. 801, omitting
the truffle and bread croûtons, and serving with chopped parsley strewn
over.
=803. Hashed Turkey à la Polonaise.=--The same as for No. 801, only
serving with six poached eggs (No. 404), and six heart-shaped croûtons
(No. 133), instead of the truffles and pâté-de-foie-gras.
=804. Hashed Turkey à la Crême.=--Exactly the same as for No. 801,
substituting one pint of cold, fresh cream, and a tablespoonful of
fresh butter for the béchamel, also omitting the truffles and
pâté-de-foie-gras; reducing the cream with the hash to one half, which
will take from four to five minutes. Pour on a hot dish and serve.
=805. Hashed Turkey en Bordure.=--Decorate the border of a baking-dish
with a potato croquette preparation (No. 997), place it in the oven for
six minutes, then fill the centre with hashed turkey à la béchamel (No.
802), and put it in the oven again for five minutes before serving.
=806. Turkey Breasts à la Chipolata.=--Singe, draw, and wipe neatly a
fine young turkey of six pounds. Detach the two legs entirely from the
turkey. Place in a saucepan any piece of pork-skin that is on hand,
adding one cut-up carrot, one onion, also cut up, and a bouquet (No.
254). Lay the breasts of the turkey over the garnishing, season with
one pinch of salt and half a pinch of pepper, then put on the lid and
let get a golden color for about ten minutes. Moisten with one pint of
broth (No. 99), and put it into the oven without the lid, letting it
cook for forty minutes, basting it frequently with its own gravy.
Arrange on a hot dish, and serve with a pint of hot chipolata (No. 232).
The stock remaining in the pan can be used for preparing Espagnole
sauce.
=807. Turkey Breasts à la Robinson.=--Proceed exactly as for No. 806,
but after cooking for twenty minutes, take it off and place it in
another saucepan. Baste it with its own gravy, adding half a pint of
Espagnole sauce (No. 151). Blanch half a pint of chicken or turkey
livers, cut them into two or three pieces according to their size, and
put them with the turkey, adding half a glassful of Madeira wine. Let
cook for twenty minute more, and serve with the livers around the
breasts, and the gravy thrown over.
=808. Roast Goose, Stuffed with Chestnuts, Apple Sauce.=--Have a fine,
tender goose of four pounds, singe, draw, wash well, and thoroughly wipe
the interior with a cloth; then fill it with some stuffing as for the
turkey (No. 800). Close both ends, truss well, sprinkle a pinch of salt
over, envelop in buttered paper and put it into a roasting-pan. Cook it
for one hour and a half in a moderate oven, basting it occasionally with
the dripping. Remove from the oven, dress on a hot serving-dish,
untruss, skim off the fat from the gravy, add to it a gill of white
broth (No. 99), let come to a boil, then strain the gravy into a
sauce-bowl and serve separately.
=809. Timbale of Foie-Gras Lagardère.=--Butter lightly six timbale
molds; decorate the inside according to taste with pieces of truffle and
smoked beef-tongue; fill them half full with cream forcemeat (No. 225),
leaving an empty space in the centre, filling this in with a reduced
salpicon (No. 256). Cover the salpicon with a very little
pâté-de-foie-gras, and finish filling with the cream forcemeat. Put the
molds in a sautoire holding hot water to half their height; boil gently,
and then place them in a slow oven for ten minutes. Unmold on a hot
dish, and serve with half a pint of hot sauce Périgueux (No. 191)
separately. Place on top of each timbale a small, round croquette of
foie-gras, then serve.