CHICKENS, A'ALGERIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (13)
  1. Cut the chickens up as for a fricassee.
  2. Place the pieces in a deep sautapan with some clarified butter, and about one pound of raw ham cut into neat scallops.
  3. Season with cayenne, a garnished faggot of parsley and green-onions, and a clove of garlic.
  4. Fry the chickens over a brisk fire until they acquire a fine yellow colour.
  5. Pour off the grease.
  6. Add a glass of Madeira, a tea-spoonful of curry-paste, a piece of glaze, two gravy-spoonfuls of Espagnole sauce, and half a potful of mushrooms.
  7. Simmer the whole together over the fire for ten minutes.
  8. Add a pat of butter and the juice of half a lemon.
  9. Dish up the entrée in a pyramidal form, reserving the pieces of breast and the fillets to be placed uppermost.
  10. Garnish with the ham and mushrooms.
  11. Pour the sauce over all.
  12. Place twelve croûtons of bread round the base.
  13. Serve.
Original Text
CHICKENS, A'ALGERIENNE. Cut these up as for a fricassee, place the pieces in a deep sautapan with some clarified butter, and about one pound of raw ham cut into neat scallops; season with cayenne, a garnished faggot of parsley and green-onions, and a clove of garlic; fry the chickens over a brisk fire until they acquire a fine yellow colour; then pour off the grease, and add a glass of Madeira, a tea-spoonful of curry-paste, a piece of glaze, two gravy-spoonfuls of Espagnole sauce, and half a potful of mushrooms; simmer the whole together over the fire for ten minutes, then add a pat of butter and the juice of half a lemon. Dish up the entrée in a pyramidal form, reserving the pieces of breast and the fillets to be placed uppermost; garnish with the ham and mushrooms, pour the sauce over all, place twelve croûtons of bread round the base, and serve.
Notes
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