CHICKENS, A LA PROVENCALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Instructions (5)
  1. Cut four large onions into rings, put them into a sautapan with a gill of salad-oil, and fry them of a light-brown colour.
  2. Then add two chickens cut up and trimmed as for a fricassee; season with mignonette-pepper and salt, a garnished faggot of parsley, and a clove of garlic.
  3. Cover with the lid containing some live embers of charcoal, and set the chickens to simmer briskly over a moderate fire for about half-an-hour.
  4. Put about two dozen morels or mushrooms into a small stewpan with some chopped truffles, shalots, mushrooms, and parsley; moisten with a table-spoonful of salad oil and a glaze of Madiera; stew these on the fire for five minutes, and then boil the whole down to a glaze.
  5. When the chickens are done, pour off all the grease, add the morels &c., a piece of glaze and some Tomata sauce (No. 22); simmer the whole together for five minutes over the fire, then dish up the entrée in a conical form, pour the ragout over it, and serve.
Original Text
CHICKENS, A LA PROVENCALE Cut four large onions into rings, put them into a sautapan with a gill of salad-oil, and fry them of a light-brown colour; then add two chickens cut up and trimmed as for a fricassee; season with mignonette-pepper and salt, a garnished faggot of parsley, and a clove of garlic; cover with the lid containing some live embers of charcoal, and set the chickens to simmer briskly over a moderate fire for about half-an-hour. Put about two dozen morels or mushrooms into a small stewpan with some chopped truffles, shalots, mushrooms, and parsley; moisten with a table-spoonful of salad oil and a glaze of Madiera; stew these on the fire for five minutes, and then boil the whole down to a glaze. When the chickens are done, pour off all the grease, add the morels &c., a piece of glaze and some Tomata sauce (No. 22); simmer the whole together for five minutes over the fire, then dish up the entrée in a conical form, pour the ragout over it, and serve.
Notes
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