Removes of Chickens

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (1)
Instructions (6)
  1. Cook over a slow fire for about an hour.
  2. Remove the paper.
  3. Add a ragout-spoonful of Allemande sauce and two ounces of grated Parmesan cheese.
  4. Toss the whole together over the fire until well mixed.
  5. Use them as before directed.
  6. Sauce the poulard, or capon, with Suprême or Allemande sauce, and serve.
Original Text
REMOVES OF CHICKENS. a slow fire for about an hour; then remove the paper, and add a ragout-spoonful of Allemande sauce and two ounces of grated Parmesan cheese; toss the whole together over the fire until well mixed, and then use them as before directed; sauce the poulard, or capon, with Suprême or Allemande sauce, and serve. In addition to the foregoing methods of dressing capons, they may also be served with celery sauce, oyster, green Ravigotte sauce, or with cray-fish, or Financière ragout. Poulards are dressed in the same manner as capons.
Notes
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