CHICKENS, A LA CHIVRY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Truss the chickens so as to look very plump, boil or braize them in some white poule (No. 231) or broth; and when done, dish them up in the following manner:—
  2. Some small sprigs of onions about the size of a shilling should be first boiled in white broth,
  3. then filled with blanched ravigotte of chives, tarragon, and chervil, and afterwards used to ornament the breasts of the chickens.
  4. Place these in their dish, pour under them a Chivry or Ravigotte sauce (No. 20), and send to table.
Original Text
CHICKENS, A LA CHIVRY. Truss the chickens so as to look very plump, boil or braize them in some white poule (No. 231) or broth; and when done, dish them up in the following manner:—Some small sprigs of onions about the size of a shilling should be first boiled in white broth, then filled with blanched ravigotte of chives, tarragon, and chervil, and afterwards used to ornament the breasts of the chickens. Place these in their dish, pour under them a Chivry or Ravigotte sauce (No. 20), and send to table.
Notes
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