FRICASSEE OF CHICKENS, A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (14)
  1. Prepare a fricassee in the same manner as described in No. 968.
  2. Place the pieces of chicken when trimmed on an earthen dish.
  3. Reduce the sauce to the consistency of Allemande.
  4. Incorporate the lesson, &c., and when this is set in the sauce, pass it through a tammy into a small basin.
  5. Dip each of the pieces of chicken in this, and replace them on the dish.
  6. When the sauce has become set upon them in cooling, roll them in bread-crumbs.
  7. Dip them in beaten egg, and bread-crumb them over again.
  8. When about to send to table, place the pieces of chicken thus prepared carefully upon the wire lining of a frying-pan.
  9. Immerse them all at once in plenty of clean hog's-lard heated for the purpose.
  10. Fry them of a light colour.
  11. When done, drain them upon a cloth.
  12. Dish them up on a clean napkin with fried parsley.
  13. Serve some white Italian sauce (No. 13) separately in a boat.
Note
  1. This entrée may also be dished up without a napkin, and some Allemande or Béchamel sauce, containing a few scallops of mushrooms or truffles, may be poured under, and round it.
Original Text
FRICASSEE OF CHICKENS, A LA DAUPHINE Prepare a fricassee in the same manner as described in No. 968, and place the pieces of chicken when trimmed on an earthen dish; after having reduced the sauce to the consistency of Allemande, incorporate the lesson, &c., and when this is set in the sauce, pass it through a tammy into a small basin; dip each of the pieces of chicken in this, and replace them on the dish; when the sauce has become set upon them in cooling, roll them in bread-crumbs, let them be dipped in beaten egg, and bread-crumbed over again. When about to send to table, place the pieces of chicken thus prepared carefully upon the wire lining of a frying-pan, immerse them all at once in plenty of clean hog's-lard heated for the purpose, fry them of a light colour; and when done, drain them upon a cloth, dish them up on a clean napkin with fried parsley, and serve some white Italian sauce (No. 13) separately in a boat. Note.—This entrée may also be dished up without a napkin, and some Allemande or Béchamel sauce, containing a few scallops of mushrooms or truffles, may be poured under, and round it.
Notes
—