1219. FRICASSEE OF CHICKENS, WITH ASPIC-JELLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Fricassee of chickens
Garnish
Caramel for use
Instructions (17)
  1. Prepare a fricassee of chickens, as directed in No. 968.
  2. Keep the pieces of chickens separate from the sauce.
  3. Reduce the sauce rather stiffly.
  4. Incorporate the liaison of eggs into the sauce.
  5. Add about one-third of the sauce's quantity of aspic-jelly.
  6. Stir them together on the fire until well mixed.
  7. Dip the pieces of chicken in the mixture and dish them up as you proceed.
  8. Raise the entrée in a conical form.
  9. Neatly mask the entrée with the remainder of the sauce, so as to detach each piece of chicken in relief.
  10. Place some fine cocks'-combs, white button-mushrooms, and glazed truffles in the cavities.
  11. Surmount the whole with a large truffle, in which a large white cocks'-comb has been inserted.
  12. Garnish the base with some chopped jelly, rolled with the blade of a knife in the form of a thick cord.
  13. Place a border of angular or fancy-shaped croûtons of bright aspic-jelly round this.
Caramel preparation
  1. Bake some sugar in a small copper pan.
  2. Allow it to boil down very gradually over a slow fire, until it becomes a very dark brown in colour.
  3. Add some cold water to melt the caramel.
  4. After it has boiled up, keep it in a small bottle for use.
Original Text
1219. FRICASSEE OF CHICKENS, WITH ASPIC-JELLY. PREPARE a fricassee of chickens, as directed in No. 968; keep the pieces of chickens separate from the sauce, which must be rather stiffly reduced, previously to incorporating the liaison of eggs in it; and when this has been done, add about one-third of its quantity of aspic-jelly; stir them together on the fire, and when well mixed, dip the pieces of chicken in it, and dish them up as you proceed. The entrée should be raised in a conical form, and neatly masked with the remainder of the sauce, so as to detach each piece of chicken in relief. Place some fine cocks'-combs, white button-mushrooms, and glazed truffles in the cavities; surmount the whole with a large truffle, in which a large white cocks'-comb has been inserted, garnish the base with some chopped jelly, rolled with the blade of a knife in the form of a thick cord, and place a border of angular or fancy-shaped croûtons of bright aspic-jelly round this. * This is made by baking some sugar in a small copper pan, and allowing it to boil down very gradually over a slow fire, until it becomes a very dark brown in colour; some cold water must then be added to melt the caramel, and after it has boiled up, it should be kept in a small bottle for use.
Notes
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