RAGOUT OF COCKS' KERNELS A LA SOUBISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Put about half a pound of cocks' kernels, with cold water, into a stewpan.
  2. Let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm.
  3. As soon as they whiten, drain them on a sieve.
  4. Put them into a small stewpan, with a pat of butter, the juice of a lemon, and a little salt.
  5. Toss them over the fire for two or three minutes.
  6. Moisten with a little white chicken broth, and set them to simmer gently on a slow fire for about ten minutes longer.
  7. Drain them on a napkin.
  8. Put them into a small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce.
  9. Toss them gently over the fire till they are hot.
  10. Place them in the centre in an entrée of fillets of fowl à la Maréchale, à la D'Uxelles.
Original Text
RAGOUT OF COCKS' KERNELS A LA SOUBISE. PUT about half a pound of cocks' kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm; as soon as they whiten, drain them on a sieve, and put them into a small stewpan, with a pat of butter, the juice of a lemon, and a little salt, toss them over the fire for two or three minutes, moisten with a little white chicken broth, and set them to simmer gently on a slow fire for about ten minutes longer; they will be then done Drain them on a napkin, put them into a small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce, toss them gently over the fire till they are hot, and place them in the centre in an entrée of fillets of fowl à la Maréchale, à la D'Uxelles.
Notes
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