CHICKENS, A LA TARTARE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Bone the chickens as in the foregoing case.
  2. Season with pepper and salt.
  3. Rub them over with a paste-brush dipped in yolks of eggs.
  4. Bread-crumb them.
  5. Spread on some clarified butter.
  6. Bread-crumb them over again.
  7. Pat the bread-crumbs close together with the blade of a knife.
  8. Broil them carefully to prevent their acquiring much colour.
  9. When done, glaze them lightly.
  10. Serve with some half glaze under them.
  11. Send some Tartare sauce (No. 96) separately in a boat.
Original Text
CHICKENS, A LA TARTARE. Bone the chickens as in the foregoing case, season with pepper and salt, rub them over with a paste-brush dipped in yolks of eggs, bread-crumb them, then spread on some clarified butter, and bread-crumb them over again; pat the bread-crumbs close together with the blade of a knife, broil them carefully to prevent their acquiring much colour, and when done, glaze them lightly, and serve with some half glaze under them. Send some Tartare sauce (No. 96) separately in a boat.
Notes
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