CHICKENS, A L'INDIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 40 min Total: 40 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. Truss two chickens for boiling, lard the breasts closely, and place them in a conveniently-sized stew-pan with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley, &c.
  2. Add some good stock in sufficient quantity to reach up to the larding, place a buttered paper over the chickens, and having put the lid on the stew-pan, set them to braize gently with some live embers of charcoal upon the lid of the pan.
  3. About forty minutes will suffice to do them.
  4. Then remove the paper, and after drying the larding in the oven for a minute or two, glaze the chickens nicely.
  5. Dish them up, garnish them round with a border of rice croquettes formed in the shape of an egg, and between each croquette place a mince fillet of fowl decorated with tongue.
  6. Sauce them round with some Financière sauce (No. 5), in which have been added two mangoes sliced small, and serve.
Original Text
CHICKENS, A L'INDIENNE. Truss two chickens for boiling, lard the breasts closely, and place them in a conveniently-sized stew-pan with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley, &c.; add some good stock in sufficient quantity to reach up to the larding, place a buttered paper over the chickens, and having put the lid on the stew- pan, set them to braize gently with some live embers of charcoal upon the lid of the pan: about forty minutes will suffice to do them. Then remove the paper, and after drying the larding in the oven for a minute or two, glaze the chickens nicely, dish them up, garnish them round with a border of rice croquettes formed in the shape of an egg, and between each croquette place a mince fillet of fowl decorated with tongue; sauce them round with some Financière sauce (No. 5), in which have been added two mangoes sliced small, and serve.
Notes
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