CHICKENS WITH TRUFFLES, A LA FINANCIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Prepare these as in the foregoing case, and when they are fried brown, pour off the grease
  2. add a rich Financière ragout (No. 188), and half a pound of truffles cut into scallops or round balls
  3. simmer the whole together on the fire for five minutes
  4. then dish up the entrée as directed in the foregoing cases
  5. pour the ragout over it, garnish with croûtons and crayfish, and serve
Original Text
CHICKENS WITH TRUFFLES, A LA FINANCIERE. Prepare these as in the foregoing case, and when they are fried brown, pour off the grease; add a rich Financière ragout (No. 188), and half a pound of truffles cut into scallops or round balls; simmer the whole together on the fire for five minutes, and then dish up the entrée as directed in the foregoing cases; pour the ragout over it, garnish with croûtons and crayfish, and serve.
Notes
—