Cut a nice and tender chicken in the usual way ; place
the pieces in a saut^-pan with an ounce of butter, two
ounces of streaky bacon cut in dice, and a shred onion ;
fry them to a nice brown on a brisk fire; moisten with
either a pint of broth or water ; season with salt, pepper,
and a bay-leaf, and let it simmer for about twenty minutes.
Meanwhile prepare a Sicilian sauce (Na 211) and a pur^
of chesnuts (No. 237)✪ Stewed Chicken A La Sicilienne. When the pieces of chicken are
well done lay the pur^ on a dish, dress on this the pieces
of chicken and bacon ; pour a little Sicilian sauce over, and
serve with the remainder of the sauce apart.
618. STEWED CHICKEN A LA PI^HONTAISE.
Fry with two ounces of butter in a sautd-pan the pieces
of a chicken (cut as above), with a bay-leaf, a few sprigs
u
3o6 PRACTICAL HOUSEHOLD COOKERY.
of thyme, and season with salt, pepper, and grated nutmeg ;
when of a nice colour all over moisten with either a pint
of Kspagnole sauce or good gravy ; simmer it for twenty- five
minutes hy the side of the fire. Meanwhile make a polenta
(No. loo), and when it is well cooked and the pieces of
chicken are tender, lay the polenta on a hot dish ; arrange
the pieces of chicken in a pyramidal form; reduce the
liquor in which the chicken was cooked to a half-glaze,
then strain it through a pointed gravy-strainer over the
chicken, and serve.
Note. — A few truffles cut in thin slices and cooked with
the chicken will greatly improve this.
614. FRITOT OF CHICKEN A LTTAUENKE.
After having singed, drawn, and cut a chicken as for
stewed chicken with risotto, marinade the pieces in a
hasin for three or four houra with half a gill of salad-oil,
the juice of half a lemon, salt and pepper, a few sprigs of
thyme✪ Stewed Chicken A La Pihontaise and parsley, one bay-leaf, and a sliced onion. Then
dry them on a cloth, flour them well all over, and fry
them in properly heated fat to a nice golden colour. When
done drain the pieces of chicken on a cloth; dish them
up in the usual way ; garnish with fried eggs and croiktons,
and serve with Italian sauce in a sauce-boat apart.
615. FRITOT OF CHICKEN A LA HILANAISE.
Cut up a chicken as in No. 614; rub each piece with
clarified butter, and when well set dip them into some light
batter and fry thein in the hot fat to a nice golden colour.
Meanwhile have some macaroni Milanaise (No. 94) ready,
dish it up with the pieces of chicken on the top in a pyra-
midal form, and serve with Tomato sauce apart.
PRACTICAL HOUSEHOLD COOKERY. 307
616. CHICKEN WITH DEVILLED SAUCE.
Draw and singe a chicken carefully ; then twist the legs
neatlj through the sides, without, however, tearing the
skin, and cut it lengthwise through the hreast-bone into
halves, without separating it at the back ; remove as many
bones as possible without interfering with the shape of
the chicken ; sprinkle with salt and pepper, rub both sides
with clarified butter, and broil them on a moderate fire for
eight or ten minutes on each side. When of a nice brown
colour and properly done, dish up the chicken with some
Devilled sauce (No. 201) poured under, and serve.
617. BOILED CHICKEN WITH TARRAGON. ✪ Boiled Chicken with Tarragon
Page 133 · 4 recipe records on this page
Presented as published in 1891. 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
Cut a nice and tender chicken in the usual way ; place the pieces in a sauté-pan with an ounce of butter, two ounces of streaky bacon cut in dice, and a shred onion ; fry them to a nice brown on a brisk fire; moisten with either a pint of broth or water ; season with salt, pepper, and a bay-leaf, and let it simmer for about twenty minutes. Meanwhile prepare a Sicilian sauce (Na 211) and a purée of chestnuts (No. 237). When the pieces of chicken are well done lay the pur^ on a dish, dress on this the pieces of chicken and bacon ; pour a little Sicilian sauce over, and serve with the remainder of the sauce apart.
618. STEWED CHICKEN A LA PI^HONTAISE.
Fry with two ounces of butter in a sauté-pan the pieces
of a chicken (cut as above), with a bay-leaf, a few sprigs
u
of thyme, and season with salt, pepper, and grated nutmeg ; when of a nice colour all over moisten with either a pint of Espagnole sauce or good gravy ; simmer it for twenty- five minutes hy the side of the fire. Meanwhile make a polenta (No. loo), and when it is well cooked and the pieces of chicken are tender, lay the polenta on a hot dish ; arrange the pieces of chicken in a pyramidal form; reduce the liquor in which the chicken was cooked to a half-glaze, then strain it through a pointed gravy-strainer over the chicken, and serve.
Note. — A few truffles cut in thin slices and cooked with the chicken will greatly improve this.
614. FRITOT OF CHICKEN A LTTAUENKE.
After having singed, drawn, and cut a chicken as for stewed chicken with risotto, marinade the pieces in a hasin for three or four hours with half a gill of salad-oil, the juice of half a lemon, salt and pepper, a few sprigs of thyme and parsley, one bay-leaf, and a sliced onion. Then dry them on a cloth, flour them well all over, and fry them in properly heated fat to a nice golden colour. When done drain the pieces of chicken on a cloth; dish them up in the usual way ; garnish with fried eggs and croutons, and serve with Italian sauce in a sauce-boat apart.
615. FRITOT OF CHICKEN A LA HILANAISE.
Cut up a chicken as in No. 614; rub each piece with clarified butter, and when well set dip them into some light batter and fry them in the hot fat to a nice golden colour. Meanwhile have some macaroni Milanaise (No. 94) ready, dish it up with the pieces of chicken on the top in a pyramidal form, and serve with Tomato sauce apart.
616. CHICKEN WITH DEVILLED SAUCE.
Draw and singe a chicken carefully ; then twist the legs neatlj through the sides, without, however, tearing the skin, and cut it lengthwise through the hreast-bone into halves, without separating it at the back ; remove as many bones as possible without interfering with the shape of the chicken ; sprinkle with salt and pepper, rub both sides with clarified butter, and broil them on a moderate fire for eight or ten minutes on each side. When of a nice brown colour and properly done, dish up the chicken with some Devilled sauce (No. 201) poured under, and serve.
617. BOILED CHICKEN WITH TARRAGON.
Records on this page
Stewed Chicken A La SicilienneStewed Chicken A La PihontaiseFritot of Chicken A LTAUENKEBoiled Chicken with Tarragon