CHICKENS, A LA CARDINAL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

for braizing

two chickens
thin layers of fat bacon
customary vegetables, &c.
white broth

for covering

some quenelle of fowl coloured of a deep red with lobster spawn

Instructions (7)

Draw two chickens, taking care to leave the crop entire, cut off the feet two inches from the joint of the leg, and make an incision just under the thigh; insert the legs inside, and then put the chickens in a basin of cold water to soak for a quarter of an hour;
after which, with the aid of the forefinger, detach the skin as much as possible from the breasts and legs of the chickens without tearing it;
they must then be placed upon a napkin, and all the water absorbed from them;
after which the interstices between the skin and fillets, &c., should be covered with some quenelle of fowl coloured of a deep red with lobster spawn.
The chickens are then to be trussed for boiling in the usual manner, being covered with thin layers of fat bacon to protect the skin whilst braizing;
place them in a stewpan with the customary vegetables, &c.;
moisten with white broth, and set them to braize very gently on a slow fire—care must be taken to prevent their boiling

Original Text

CHICKENS, A LA CARDINAL.
Draw two chickens, taking care to leave the crop entire, cut off the
feet two inches from the joint of the leg, and make an incision just
under the thigh; insert the legs inside, and then put the chickens in
a basin of cold water to soak for a quarter of an hour; after which,
with the aid of the forefinger, detach the skin as much as possible from
the breasts and legs of the chickens without tearing it; they must
then be placed upon a napkin, and all the water absorbed from them;
after which the interstices between the skin and fillets, &c., should be
covered with some quenelle of fowl coloured of a deep red with lobster
spawn. The chickens are then to be trussed for boiling in the usual
manner, being covered with thin layers of fat bacon to protect the
skin whilst braizing; place them in a stewpan with the customary
vegetables, &c.; moisten with white broth, and set them to braize very
gently on a slow fire—care must be taken to prevent their boiling

Notes

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