MARINADE OF CHICKENS, FRIED IN BATTER

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (28)

for marinade

a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic ↝ Onions, raw [Vegetables and Vegetable Products]
a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic ↝ Carrots, raw [Vegetables and Vegetable Products]
a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic ↝ Celery, raw [Vegetables and Vegetable Products]
a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic ↝ Parsley, raw [Not included in a food category]
a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic ↝ Onions, green, raw [Onions]
a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic ↝ Parsley, raw [Not included in a food category]
a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
blade of mace ↝ Spices, mace, ground [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a pint of sherry
an equal proportion of French vinegar
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
a pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

for frying

some light batter ↝ Cookie, batter or dough, raw [Cookies and brownies]
hogs'-lard of a light colour

for serving

fried parsley ↝ Parsley, raw [Not included in a food category]
some Italian, Piquante, Poivrade, Provençale, or tomata sauce
some Italian, Piquante, Poivrade, Provençale, or tomata sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some Italian, Piquante, Poivrade, Provençale, or tomata sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some Italian, Piquante, Poivrade, Provençale, or tomata sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some Italian, Piquante, Poivrade, Provençale, or tomata sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some essence of anchovies (No. 176) ↝ Fish, anchovy [Fish]
of truffles (No. 168)
of shalots (No. 167)
or of fine-herbs (No. 170) ↝ Chives, raw [Vegetables and Vegetable Products]

Instructions (11)

Roast one or more chickens or fowls; when done, cut them into neatly-trimmed joints, and put these to steep for several hours in the following preparation.
Cut into thin slices, a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic.
Put the sliced vegetables into a stewpan with two ounces of butter, a bay-leaf, sprig of thyme, blade of mace, and four cloves.
Fry all these of a light-brown colour.
Moisten with half a pint of sherry, and an equal proportion of French vinegar.
Add a very little salt, and a pinch of mignonette pepper.
Allow the whole to simmer gently until the vegetables are thoroughly done.
Strain the marinade through a tammy with considerable pressure, in order to extract the flavour of all the ingredients.
When about to send to table, drain the pieces of chicken on a napkin.
Afterwards dip them into some light batter, and fry them in hogs'-lard of a light colour, made hot for the purpose.
Dish them up on a napkin with fried parsley, and serve with some Italian, Piquante, Poivrade, Provençale, or tomata sauce; or some essence of anchovies (No. 176), of truffles (No. 168), of shalots (No. 167), or of fine-herbs (No. 170), in a boat separately.

Original Text

MARINADE OF CHICKENS, FRIED IN BATTER.
ROAST one or more chickens or fowls; when done, cut them into neatly-trimmed joints, and put these to steep for several hours in the following preparation:—Cut into thin slices, a large onion, carrot, celery, parsley-root, a few green onions, some parsley, and a clove of garlic, and put them into a stewpan with two ounces of butter, a bay-leaf, sprig of thyme, blade of mace, and four cloves; fry all these of a light-brown colour, moisten with half a pint of sherry, and an equal proportion of French vinegar, add a very little salt, and a pinch of mignonette pepper, and allow the whole to simmer gently until the vegetables are thoroughly done; the marinade must then be strained through a tammy with considerable pressure, in order to extract the flavour of all the ingredients. When about to send to table, drain the pieces of chicken on a napkin, and afterwards dip them into some light batter, fry them in hogs'-lard of a light colour, made hot for the purpose, dish them up on a napkin with fried parsley, and serve with some Italian, Piquante, Poivrade, Provençale, or tomata sauce; or some essence of anchovies (No. 176), of truffles (No. 168), of shalots (No. 167), or of fine-herbs (No. 170), in a boat separately.

Notes

—