693. CHICKENS, A LA TURQUE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for the chickens
for the garnish
for the sauce
Instructions (6)
  1. Truss the chickens, boil, and dish them up as usual.
  2. Garnish the chickens with a close border of rice boiled in broth with a little saffron and Cayenne pepper.
  3. Place alternate groups of Smyrna raisins stewed in a little Malaga wine around the rice.
  4. Lozenge the raisins into small pipelike forms about half-an-inch long.
  5. Pour a lightly-seasoned curry sauce (No. 47) over the chickens.
  6. Serve.
Original Text
693. CHICKENS, A LA TURQUE. These must be trussed, boiled, and dished up as usual; they should then be garnished with a close border of rice boiled in broth with a little saffron and Cayenne pepper; place round the rice alternate groups of Smyrna raisins stewed in a little Malaga wine; and lozenge out into small pipelike forms about half-an-inch long; pour a lightly-seasoned curry sauce (No. 47) over the chickens, and serve.
Notes
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