694. CHICKENS, A L'ESPAGNOLE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
for cooking the chickens
for the sauce
for garnish
Instructions (13)
  1. Truss two chickens as for boiling.
  2. Take a deep fricandeau pan, spread it thickly with butter, and lay therein, in circular order, a dozen pieces of raw ham cut in the shape and about twice the thickness of a cross-piece.
  3. Place the chickens upon the ham.
  4. Garnish with carrot, onion, faggot of parsley, a clove of garlic, a little grated nutmeg, pepper and salt.
  5. Cover with a buttered paper and the lid.
  6. Set them upon a moderate fire (with some live embers of charcoal upon the lid), to simmer for about forty minutes, taking care to turn the chickens occasionally, in order that they may be equally coloured of a light brown all over.
  7. Drain off the butter from the chickens and remove the vegetables.
  8. Add a glass of sherry or Madeira, two spoonfuls of Tomata sauce (No. 22), and the same quantities of Brown sauce, a small piece of glaze, lemon-juice and a little Cayenne pepper.
  9. Let the whole simmer together on the fire for five minutes.
  10. Draw the strings from the chickens and dish them up.
  11. Garnish them round with the pieces of ham placed alternately with a croûton of the same shape.
  12. Round these place four groups of Spanish-peas (garbanças) boiled and divested of the hulls, and some dressed tomatas au gratin (No. 1161).
  13. Pour the sauce over the chickens and serve.
Original Text
694. CHICKENS, A L'ESPAGNOLE. Truss two chickens as for boiling; then take a deep fricandeau pan, spread it thickly with butter, and lay therein, in circular order, a dozen pieces of raw ham cut in the shape and about twice the thickness of a cross-piece; upon these place the chickens, and garnish with carrot, onion, faggot of parsley, a clove of garlic, a little grated nutmeg, pepper and salt; cover with a buttered paper and the lid, and then set them upon a moderate fire (with some live embers of charcoal upon the lid), to simmer for about forty minutes, taking care to turn the chickens occasionally, in order that they may be equally coloured of a light brown all over. This being done, the butter should be drained off from the chickens, and the vegetables removed; then add a glass of sherry or Madeira, two spoonfuls of Tomata sauce (No. 22), and the same quantities of Brown sauce, a small piece of glaze, lemon-juice and a little Cayenne pepper. Let the whole simmer together on the fire for five minutes, then draw the strings from the chickens and dish them up; garnish them round with the pieces of ham placed alternately with a croûton of the same shape round these place four groups of Spanish-peas (garbanças) boiled and divested of the hulls, and some dressed tomatas au gratin (No. 1161); pour the sauce over the chickens and serve. In addition to the foregoing methods of dressing chickens for small Removes, Flanks, or Entrées, they may also be served with rice, macaroni, nouilles, oyster sauce, à l'Angloise, à l'Ivoire, à l'Estragon, &c., and indeed in every variety of form described for dressing capons.
Notes
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