CHICKENS, A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Yield
2.0 spring chickens
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Draw two spring chickens, proceed to bone them as for “galantines,” excepting that the legs and wings must be left entire.
  2. Fill the void with quenelle of fowl, in which has been mixed some chopped mushrooms and parsley.
  3. Truss the chickens, taking care to give them the same shape as they would have were the bones not removed.
  4. Rub the breasts over with lemon-juice, cover the breasts with thin layers of fat bacon, and secure their shape by wrapping them in sheets of buttered paper.
  5. Place them in a stewpan with a carrot, onion, and a garnished faggot.
  6. Moisten with some light mirepoix (No. 236), and set the chickens to simmer very gently by the side of a slow fire for about three-quarters of an hour.
  7. When done, drain them upon a napkin, remove the string, &c., and dish them up.
  8. Sauce them with the clarified essence in which they have been braized, and serve.
Original Text
CHICKENS, A LA DAUPHINE. Draw two spring chickens, proceed to bone them as for “galantines,” excepting that the legs and wings must be left entire. The void must be then filled with quenelle of fowl, in which has been mixed some chopped mushrooms and parsley; the chickens should afterwards be trussed, taking care to give them the same shape as they would have were the bones not removed; and after rubbing them over with lemon- juice, cover the breasts with thin layers of fat bacon, and secure their shape by wrapping them in sheets of buttered paper; then place them in a stewpan with a carrot, onion, and a garnished faggot; moisten with some light mirepoix (No. 236), and set the chickens to simmer very gently by the side of a slow fire for about three-quarters of an hour; when done, drain them upon a napkin, remove the string, &c., and dish them up; sauce them with the clarified essence in which they have been braized, and serve. It is also customary to serve chickens, fowls, capons, or poulards, when prepared in this fashion, with ragouts à la Financière, à la Parisienne, with Macaroni, or Jardinières of vegetables, Italian, Pomade, Tomata, or Suprême sauces.
Notes
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