CHICKENS, A LA FLORENTINE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

For this purpose

two very small spring chickens ↝ Chicken, ground, raw [Poultry Products]
half a gill of salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a garnished faggot of parsley and green-onions containing a clove of garlic ↝ Parsley, raw [Not included in a food category]
half a pound of raw ham or streaky bacon, cut up into square pieces and parboiled in water for ten minutes ↝ Ham [Cold cuts and cured meats]
a table-spoonful of the powder of sweet red pimento ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
half a pint of small button-onions, also parboiled in water for five minutes ↝ Onions, raw [Vegetables and Vegetable Products]
the same quantity of small roots turned in the form of olives ↝ Burdock root, raw [Vegetables and Vegetable Products]
half a pottle of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a glass of Malaga wine
a piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a spoonful of Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Bone the chickens in halves, trim them neatly, season with mignonette-pepper and salt.
Place them in a deep sautapan with half a gill of salad-oil, and a garnished faggot of parsley and green-onions containing a clove of garlic.
Add half a pound of raw ham or streaky bacon, cut up into square pieces and parboiled in water for ten minutes, a table-spoonful of the powder of sweet red pimento, half a pint of small button-onions, also parboiled in water for five minutes, the same quantity of small roots turned in the form of olives, and half a pottle of mushrooms.
Set the whole over a moderate fire until the pieces of chicken, &c., acquire a light colour.
Pour off all the grease, add a glass of Malaga wine and a piece of glaze.
Simmer the whole together over a brisk fire until the moistening is reduced to a glaze.
Toss the pieces of chicken, &c., about in this to make it adhere to them, and immediately dish up the entrée, reserving the mushrooms, &c., to be placed in groups about the dish.
Pour a spoonful of Espagnole sauce into the sautapan, add the juice of half a lemon, allow this sauce to simmer, pour it over the entrée, and serve.

Original Text

CHICKENS, A LA FLORENTINE.
For this purpose, choose two very small spring chickens, bone them in halves, trim them neatly, season with mignonette-pepper and salt, and place them in a deep sautapan with half a gill of salad-oil, and a garnished faggot of parsley and green-onions containing a clove of garlic; then add half a pound of raw ham or streaky bacon, cut up into square pieces and parboiled in water for ten minutes, a table-spoonful of the powder of sweet red pimento, half a pint of small button-onions, also parboiled in water for five minutes, the same quantity of small roots turned in the form of olives, and half a pottle of mushrooms. Set the whole over a moderate fire until the pieces of chicken, &c., acquire a light colour, then pour off all the grease, add a glass of Malaga wine and a piece of glaze; simmer the whole together over a brisk fire until the moistening is reduced to a glaze; toss the pieces of chicken, &c., about in this to make it adhere to them, and immediately dish up the entrée, reserving the mushrooms, &c., to be placed in groups about the dish; next, pour a spoonful of Espagnole sauce into the sautapan, add the juice of half a lemon, allow this sauce to simmer, pour it over the entrée, and serve.

Notes

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