CHICKENS, A LA FLORENTINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Instructions (9)
  1. Truss two chickens and lard the breast very closely with black truffles cut into strips, which must be used instead of bacon for this purpose.
  2. Cover the chickens with thin layers of fat bacon to prevent the truffles from drying and breaking off.
  3. Braise the chickens in white broth.
  4. When done, dish up with an ornamental croustade of bread fried of a light-brown colour and placed in the centre of the dish.
  5. Garnish with alternate groups of small quenelles of fowl coloured with lobster spawn, truffles cut in the form of olives, mushrooms, large double cocks'-combs, and small croquettes of rice mixed with a little grated Parmesan cheese.
  6. Sauce the chickens, without masking the breasts, with some Allemande sauce, in which have been added two table-spoonfuls of tomata sauce, and a little Chili vinegar.
  7. Fill the croustade with trimmed cray-fish tails tossed in a little of the sauce.
  8. Serve.
  9. If this dish be intended for a grand dinner, four ornamental silver skewers garnished with a double cocks'-comb, truffles, decorated quenelle, and a cray-fish, may be inserted in the croustade.
Original Text
CHICKENS, A LA FLORENTINE Truss two chickens and lard the breast very closely with black truffles cut into strips, which must be used instead of bacon for this purpose; the chickens should be covered with thin layers of fat bacon (to prevent the truffles from drying and breaking off); then braized in white broth, and when done, dished up with an ornamental crou- stade of bread fried of a light-brown colour and placed in the centre of the dish; garnish with alternate groups of small quenelles of fowl coloured with lobster spawn, truffles cut in the form of olives, mushrooms, large double cocks'-combs, and small croquettes of rice mixed with a little grated Parmesan cheese; sauce the chickens, without masking the breasts, with some Allemande sauce, in which have been added two table-spoonfuls of tomata sauce, and a little Chili vinegar. Fill the croustade with trimmed cray-fish tails tossed in a little of the sauce, and serve. If this dish be intended for a grand dinner, four ornamental silver skewers garnished with a double cocks'- comb, truffles, decorated quenelle, and a cray-fish, may be inserted in the croustade.
Notes
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