RAGOUT OF CHICKEN'S WINGS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
for the ragout
Instructions (13)
  1. Save the wings when a number of fowls or chickens have to be cut up for other purposes.
  2. Cut the wings off close to the breast.
  3. Bone them neatly, without tearing or cutting the skin.
  4. Fill up the cavity occasioned by taking the bone out with some quenelle force-meat of fowl.
  5. Shape them neatly and parboil them.
  6. Immerse them in cold water, then drain and trim them.
  7. Line a stewpan with thin layers of fat bacon.
  8. Mince the wings therein with a ragout of parsley, thyme, a bay-leaf, and an onion.
  9. Moisten with white broth.
  10. Cover them with a round of buttered paper.
  11. Set them to boil gently by the side of the stove for about twenty minutes, or until done if the fowls are young.
  12. Drain the wings on a napkin.
  13. When trimmed, put them into a small stewpan with some Allemande sauce.
Original Text
RAGOUT OF CHICKEN'S WINGS. THIS ragout is only to be recommended when it happens that a number of fowls or chickens have to be cut up for other purposes; in such case save the wings, which cut off close to the breast, bone them neatly, without tearing or cutting the skin, and fill up the cavity occasioned by taking the bone out with some quenelle force- meat of fowl; shape them neatly and parboil them, immerse them in cold water, then drain and trim them. Line a stewpan with thin layers of fat bacon, mince the wings therein with a ragout of parsley, thyme, a bay-leaf, and an onion; moisten with white broth, cover them with a round of buttered paper, and set them to boil gently by the side of the stove for about twenty minutes, when, if the fowls are young, the wings will be done. Then drain the wings on a napkin, and, when trimmed, put them into a small stewpan with some Allemande sauce. This ragout is more generally made use of for filling vol-au-vents, casseroles of rice, and chartreuses; it is also useful, as an accessory, for garnishing large removes.
Notes
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