FRICASSEE OF CHICKENS, A LA CHEVALIERE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

for the chicken preparation

chickens ↝ Chicken, ground, raw [Poultry Products]
thin layers of fat bacon
black truffle
button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
cocks'-combs
kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
truffles
four yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]
juice of half a lemon ↝ Lemon, raw [Citrus fruits]
bread-crumbed ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
half-glaze
a large truffle
a border of large crayfish ↝ Crayfish, cooked [Shellfish]
white double cocks'-combs

for seasoning

grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (29)

Draw and singe the chickens.
Remove the legs and wings.
With the point of a knife, slit the skin of the breast, spread it off the fillets, and remove these with the pinion-bone left on them.
Trim each fillet, then closely lard them.
Place the larded fillets in a small sautapan upon thin layers of fat bacon.
Trim the minion fillets (extracting the sinews first).
Decorate or contise the minion fillets with black truffle.
Place the decorated minion fillets in a sautapan with butter.
Cut up the remainder of the chickens and make into a fricassee in the ordinary way.
Neatly trim the four legs and set them aside.
Place the smaller pieces in a stewpan with a few button-mushrooms, cocks'-combs and kernels, and truffles.
Reduce the contents of the stewpan by boiling it to the consistency of Allemande sauce.
Incorporate the reduced sauce with four yolks of eggs, a little grated nutmeg, mignonette pepper, a small piece of glaze, and the juice of half a lemon.
Stir the sauce mixture over the fire for two minutes until it has become set.
Pass two thirds of the sauce through a tammy onto the fricassee.
Reserve the remaining sauce for making the legs.
Bread-crumb the legs and fry them of a light colour.
Moisten the larded fillets with a little half-glaze.
Put the larded fillets in the oven, or on a slow stove with fire on the lid, to braize or simmer for about twenty minutes.
Glaze the braized fillets.
To dish up, place all the small members of the chicken in the bottom of the dish in neat and square order.
Add the fried legs next.
Place the larded fillets between the legs with the taper end pointing upwards.
Place the four minion fillets (turned round in the form of rings) so as to rest upon the upper part of each of the legs.
Surmount the whole with a large truffle.
Arrange a border of large crayfish around the entrée.
Place white double cocks'-combs around the entrée.
Add the remainder of the sauce.
Serve.

Original Text

FRICASSEE OF CHICKENS, A LA CHEVALIERE.
When the chickens have been drawn and singed, remove the legs and wings, and then with the point of a knife, slit the skin of the breast, spread it off the fillets, and remove these with the pinion-bone left on them; each fillet must be trimmed, then closely larded, and placed in a small sautapan upon thin layers of fat bacon; the minion fillets should also be trimmed (the sinews being first extracted), then decorated or contisés with black truffle and placed in a sautapan with butter; the remainder of the chickens must be cut up and made into a fricassee in the ordinary way. When this is done, the four legs must be neatly trimmed and set aside in the larder, and the smaller pieces placed in a stewpan with a few button-mushrooms, cocks'-combs and kernels, and truffles; then, reduce the same by boiling it to the consistency of Allemande sauce, incorporate these with a lesson of four yolks of eggs, a little grated nutmeg, mignonette pepper, a small piece of glaze, and the juice of half a lemon; when this has become set in the sauce by stirring it over the fire for two minutes, pass two thirds of it through a tammy on to the fricassee, and reserve the remainder for the purpose of making the legs with it. These must be afterwards bread-crumbed and fried of a light colour. The larded fillets should be moistened with a little half-glaze, and put in the oven, or on a slow stove with fire on the lid, to braize or simmer for about twenty minutes; they are then to be glazed. In dishing up this entrée, first place all the small members of the chicken in the bottom of the dish in neat and square order; the legs are next to be added, and then the larded fillets must be placed between these with the taper end pointing upwards; the four minion fillets (turned round in the form of rings) should be placed so as to rest upon the upper part of each of the legs, and the whole surmounted with a large truffle, and a border of large crayfish, and white double cocks'-combs should be placed round the entrée; add the remainder of the sauce, and serve.

Notes

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