Carefully remove the breasts of the fowls or chickens, leaving the
bones on them. Trim them neatly and cut into nice portions, say
three of each breast, removing the skin at the same time. Toss
the joints in butter in a saute -pan for a few minutes over a brisk fire ;
when nicely coloured put the pan in the oven, covered with a piece of
buttered paper, and allow to braise for ten or fifteen minutes. Season
with aromatics and salt, pour off the fat and add the sauce.
Blanch and cook the rice (this must be done beforehand), cook it
in stock and add the butter left over from cooking the chickens.
Season to taste and let reduce in the oven till almost dry. Mix with
the truffles, previously chopped finely. Fill a buttered border mould
with the cooked rice ; shake it well, so as to get the rice in firmly, and
unmould on a hot dish. Have ready heated the artichoke bottoms and
macedoine of vegetables, fill the former with the latter, and place
them neatly round the top of the border of rice.
Dress the chicken breasts in the centre of the dish, pour over a
little of the sauce, and serve the remainder in a sauce-boat to be
handed round separately.
Place the dish in a hot oven for a few minutes to get well heated,
and send to table.
972. Turban , de Filets de Volatile (Turban of Chicken
Fillets). —Remove the breasts of two fowls, take off the skins and lard
with strips of larding bacon. Braise them on a mirepoix of vegetable
and bacon, and finish in demi-glace sauce (No. 237). Prepare a
border of cooked rice and white mushrooms (champignons), chopped
finely and well seasoned. Dress the cooked fillets on this, mask
the fillets with a rich supreme sauce (No. 210), pour the demi-glace
sauce round the base of the dish, and garnish with small fleurons of
puff-paste.
973. Ball of i ne de Volatile d la Cardinal . — 1 fat chicken
or pullet, 1 terrine of foie gras pate (No. 9 or 8), 4 slices of streaky
bacon, | lb. cooked ham, 4 truffles, 1 glass of white wine, 1 bouquet
garni (Mo. 2), a mirepoix (No. 10), J lb. of veal forcemeat (No. 402),
ENTREES OF POULTRY, ETC. {HOT DISHES)
845
1 egg, 1 gill of rich veal broth {or chicken-broth made from chicken
bones), aromatic seasoning✪ Ball of i ne de Volatile à la Cardinal.
Bone the chicken or pullet in the ordinary way, but do not
remove the leg bones. Line with slices of bacon, spread with a
layer of forcemeat, previously mixed with a yolk of egg, introducing
here and there some thick slices of truffles and slices of cooked ham.
Sprinkle with some aromatic seasoning. Cut the foie gras into slices,
lay in between the ham and truffles, cover with the remainder of
forcemeat. Take up the two ends, fold tightly, and sew up with
string. Wrap up the stuffed chicken in a piece of buttered paper.
Put the prepared mirepoix (No. 10) in deep saute-pan or braisiere,
fry a little, put in the chicken. Add the bouquet garni, wine and
stock, or broth. Cook in the oven for about one and a half hour or
more, according to the size of the chicken used. Baste well from
time to time*. When done take out the chicken, remove the paper
and string, cut up in slices, or dress it whole on a hot dish, and
serve with Cardinal sauce (No. 218).
Page 286 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carefully remove the breasts of the fowls or chickens, leaving the bones on them. Trim them neatly and cut into nice portions, say three of each breast, removing the skin at the same time. Toss the joints in butter in a saute -pan for a few minutes over a brisk fire ; when nicely coloured put the pan in the oven, covered with a piece of buttered paper, and allow to braise for ten or fifteen minutes. Season with aromatics and salt, pour off the fat and add the sauce.
Blanch and cook the rice (this must be done beforehand), cook it in stock and add the butter left over from cooking the chickens. Season to taste and let reduce in the oven till almost dry. Mix with the truffles, previously chopped finely. Fill a buttered border mould with the cooked rice ; shake it well, so as to get the rice in firmly, and unmould on a hot dish. Have ready heated the artichoke bottoms and macedoine of vegetables, fill the former with the latter, and place them neatly round the top of the border of rice.
Dress the chicken breasts in the centre of the dish, pour over a little of the sauce, and serve the remainder in a sauce-boat to be handed round separately.
Place the dish in a hot oven for a few minutes to get well heated, and send to table.
972. Turban de Filets de Volatile (Turban of Chicken Fillets). —Remove the breasts of two fowls, take off the skins and lard with strips of larding bacon. Braise them on a mirepoix of vegetable and bacon, and finish in demi-glace sauce (No. 237). Prepare a border of cooked rice and white mushrooms (champignons), chopped finely and well seasoned. Dress the cooked fillets on this, mask the fillets with a rich supreme sauce (No. 210), pour the demi-glace sauce round the base of the dish, and garnish with small fleurons of puff-paste.
973. Ballottine de Volatile à la Cardinal . — 1 fat chicken or pullet, 1 terrine of foie gras pate (No. 9 or 8), 4 slices of streaky bacon, | lb. cooked ham, 4 truffles, 1 glass of white wine, 1 bouquet garni (Mo. 2), a mirepoix (No. 10), J lb. of veal forcemeat (No. 402),
ENTREES OF POULTRY, ETC. {HOT DISHES)
1 egg, 1 gill of rich veal broth {or chicken-broth made from chicken bones), aromatic seasoning.
Bone the chicken or pullet in the ordinary way, but do not remove the leg bones. Line with slices of bacon, spread with a layer of forcemeat, previously mixed with a yolk of egg, introducing here and there some thick slices of truffles and slices of cooked ham. Sprinkle with some aromatic seasoning. Cut the foie gras into slices, lay in between the ham and truffles, cover with the remainder of forcemeat. Take up the two ends, fold tightly, and sew up with string. Wrap up the stuffed chicken in a piece of buttered paper. Put the prepared mirepoix (No. 10) in deep saute-pan or braisiere, fry a little, put in the chicken. Add the bouquet garni, wine and stock, or broth. Cook in the oven for about one and a half hour or more, according to the size of the chicken used. Baste well from time to time*. When done take out the chicken, remove the paper and string, cut up in slices, or dress it whole on a hot dish, and serve with Cardinal sauce (No. 218).
Records on this page
Ball of i ne de Volatile à la Cardinal