Boiled Chickens

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. When done, dish them up with an ornamental fried bread croustade in the centre of the dish.
  2. Garnish with small groups of glazed truffles, cocks'-combs, large quenelles of fowl decorated with truffles, button-mushrooms and cray-fish tails.
  3. At each end place a larded sweetbread.
  4. Sauce with some Cardinal sauce (No. 48).
  5. Insert four garnished ornamental silver skewers into the croustade, and serve.
Original Text
BOILED CHICKENS. fast, as in that case the quenelle would burst the skins. When done, dish them up with an ornamental fried bread croustade in the centre of the dish; garnish with small groups of glazed truffles, cocks'- combs, large quenelles of fowl decorated with truffles, button-mush- rooms and cray-fish tails, and at each end place a larded sweetbread; sauce with some Cardinal sauce (No. 48), insert four garnished orna- mental silver skewers into the croustade, and serve.
Notes
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