CHICKENS, A LA REINE

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 (9)
Instructions (11)
  1. Truss two small spring chickens for boiling.
  2. Rub them over with lemon-juice.
  3. Wrap them up separately in a sheet of thickly-buttered paper.
  4. Place the chickens in a stewpan, with a garnished faggot of parsley, a carrot and an onion stuck with two cloves.
  5. Moisten with some of the surface of the boiling-stockpot, in sufficient quantity to nearly cover the chickens.
  6. Set them to boil gently for about forty minutes, when they will be done.
  7. When about to send to table, drain the chickens upon a napkin.
  8. After having removed the paper and string, dish them up side by side.
  9. Cover them with Suprême sauce.
  10. Garnish the dish with four groups of very small quenelles of fowl.
  11. Serve.
Original Text
CHICKENS, A LA REINE. Truss two small spring chickens for boiling, rub them over with lemon-juice, and wrap them up separately in a sheet of thickly-but- tered paper; then place the chickens in a stewpan, with a garnished faggot of parsley, a carrot and an onion stuck with two cloves; moisten with some of the surface of the boiling-stockpot, in sufficient quantity to nearly cover the chickens; set them to boil gently for about forty minutes, when they will be done. When about to send to table, drain the chickens upon a napkin, and after having removed the paper and string, dish them up side by side, and cover them with Suprême sauce, garnish the dish with four groups of very small quenelles of fowl, and serve.
Notes
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