This dish is generally made with the remnants of chicken.
Cut the cold chicken in pieces ; place on a dish the hearts
of a few French lettuces, properly cleaned, dried, and cut
in quarters; keep four of the nicest apart; dress the pieces
of chicken over the salad ; pour sufficient Mayonnaise sauce
(No. 2 1 9) to cover and coat the chicken✪ Roast Chicken ; decorate the dish
with the four quarters of lettuce and some hard-boiled eggs
also cut in quarters ; add, in a similar manner, a few slices
of cooked beetroot cut in fancy shapes, and the fillets of
three or four anchovies, properly boned and twisted round
the finger, and serva
3IO PRACTICAL HOUSEHOLD COOKERY.
622. CHICKEN WITH TARTARE SAUCE.
This is prepared in the same style as the foregoing, but
substitute Tartare sauce✪ Chicken with Tartare Sauce (No. 221) for Mayonnaise.
623. BOUDINS OF CHICKEN A LA RICHELIEU.
Make some chicken forcemeat (No. 272), rather stiff;
add to it an onion cut in small dice, previously blanched,
drained, and fried in plenty of butter for about eight
minutes without colouring; then butter some strips of
kitchen paper four inches long by two and a half wide;
lay on these lengthwise about three inches of forcemeat
one inch and a half wide, and the same measurement
in thickness, and with a teaspoon make a hollow in the
centre of each boudin about three inches long by half an
inch deep and one inch wide ; fill these up with a salpicon
a la financi^re (No. 31c), but mixed with a well -reduced
Allemande sauce instead of Financi^re sauce, and cover the
salpicon of each boudin with chicken forcemeat again, so
as to hide it completely. Then poach them gently in a
saut6-pan with broth✪ Boudins of Chicken a la Richelieu for about fifteen minutes; after
which, take them out carefully with a flat skimmer, lay
them on a clean cloth to drain, remove the paper if still
attached to them, dish up the boudins in a circle, and serve
with a well-reduced Espagnole sauce poured under them.
Note, — Boudins of chicken can also be served with
salpicon k I'ltalienne (No. 307), it la Valenciennes (No.
316), or with either a pur^e of fresh mushrooms or truffles.
624w QUENELLES OF CHICKEN A LA TOULOUSE.
Prepare some chicken forcemeat (No. 271), sprinkle
some flour on the slab or board, and spread the forcemeat
on this, to the thickness of about an inch, with the blade
PRACTICAL HOUSEHOLD COOKERY. 311
of a knife dipped in boiling water ; sprinkle a little flour
over, and divide the layer in strips four inches long by
one inch and a half wide; roll these slightly with the
fingers, so as to give them an oblong shape, then place the
quenelles in rows in a battered saut^-pan about an inch
apart ; pour some boiling broth gently oy the side, so as to
cover them, and simmer for about ten minutes. When
done remove them carefully with a flat skimmer, and
drain them on a clean cloth; dbh up the quenelles in
a circle, fill up the centre with salpicon k la Toulouse
(No. 311)1 but not chopped so fine, and well-diluted with
Yelont^ sauce (No. 153), and serve.
Note, — ^Quenelles of chicken are always made and poached
in the same way, but can be served m different styles, such
as k ritalienne (No. 307), k la Boyale (No. 309), k la
financiire (310), or any other salpicon, provided these
are properly diluted with their respective sauce, and the
ingredients are not chopped so fine as for salpicon. These
are usually known under the name of "Ragout," but in
order to simplify matters as much as possible, I give them
under the same heading, being prepared m the same man-
ner, but, as already mentioned, not minced so fine.
625. CHICKEN PANCAKES.
Prepare and keep warm in a stewpan some salpicon k la
financi^re (No. 310), mixed with a well-reduced Allemande
or Bechamel sauce instead of financi^re. ✪ Chicken Pancakes
Page 135 · 5 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
This dish is generally made with the remnants of chicken. Cut the cold chicken in pieces ; place on a dish the hearts of a few French lettuces, properly cleaned, dried, and cut in quarters; keep four of the nicest apart; dress the pieces of chicken over the salad ; pour sufficient Mayonnaise sauce (No. 2 1 9) to cover and coat the chicken ; decorate the dish with the four quarters of lettuce and some hard-boiled eggs also cut in quarters ; add, in a similar manner, a few slices of cooked beetroot cut in fancy shapes, and the fillets of three or four anchovies, properly boned and twisted round the finger, and serva
622. CHICKEN WITH TARTARE SAUCE.
This is prepared in the same style as the foregoing, but substitute Tartare sauce (No. 221) for Mayonnaise.
623. BOUDINS OF CHICKEN A LA RICHELIEU.
Make some chicken forcemeat (No. 272), rather stiff; add to it an onion cut in small dice, previously blanched, drained, and fried in plenty of butter for about eight minutes without colouring; then butter some strips of kitchen paper four inches long by two and a half wide; lay on these lengthwise about three inches of forcemeat one inch and a half wide, and the same measurement in thickness, and with a teaspoon make a hollow in the centre of each boudin about three inches long by half an inch deep and one inch wide ; fill these up with a salpicon à la financière (No. 310), but mixed with a well -reduced Allemande sauce instead of Financi^re sauce, and cover the salpicon of each boudin with chicken forcemeat again, so as to hide it completely. Then poach them gently in a sauté-pan with broth for about fifteen minutes; after which, take them out carefully with a flat skimmer, lay them on a clean cloth to drain, remove the paper if still attached to them, dish up the boudins in a circle, and serve with a well-reduced Espagnole sauce poured under them.
Note, — Boudins of chicken can also be served with salpicon à l'italienne (No. 307), à la Valenciennes (No. 316), or with either a purée of fresh mushrooms or truffles.
624. QUENELLES OF CHICKEN A LA TOULOUSE.
Prepare some chicken forcemeat (No. 271), sprinkle some flour on the slab or board, and spread the forcemeat on this, to the thickness of about an inch, with the blade
of a knife dipped in boiling water ; sprinkle a little flour over, and divide the layer in strips four inches long by one inch and a half wide; roll these slightly with the fingers, so as to give them an oblong shape, then place the quenelles in rows in a battered sauté-pan about an inch apart ; pour some boiling broth gently oy the side, so as to cover them, and simmer for about ten minutes. When done remove them carefully with a flat skimmer, and drain them on a clean cloth; dish up the quenelles in a circle, fill up the centre with salpicon à la Toulouse (No. 311) but not chopped so fine, and well-diluted with Velouté sauce (No. 153), and serve.
Note, — ^Quenelles of chicken are always made and poached in the same way, but can be served m different styles, such as à l'italienne (No. 307), à la Royale (No. 309), à la financière (310), or any other salpicon, provided these are properly diluted with their respective sauce, and the ingredients are not chopped so fine as for salpicon. These are usually known under the name of "Ragout," but in order to simplify matters as much as possible, I give them under the same heading, being prepared m the same manner, but, as already mentioned, not minced so fine.
625. CHICKEN PANCAKES.
Prepare and keep warm in a stewpan some salpicon à la financière (No. 310), mixed with a well-reduced Allemande or Bechamel sauce instead of financi^re.
Records on this page
Roast ChickenChicken with Mayonnaise SauceChicken with Tartare SauceBoudins of Chicken a la RichelieuChicken Pancakes