Chickens Sautéed, with Oyster Sauce, etc.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For sautéing the chicken
For the sauce
For serving
Substitutions for oysters
Instructions (10)
  1. Cut up chickens in the ordinary way and trim them neatly.
  2. Place the chicken pieces in a sautapan with some clarified butter.
  3. Season with pepper and salt, and fry to a light-brown colour.
  4. Pour off the butter.
  5. Add three dozen parboiled oysters with their liquor (previously reduced in quantity by boiling).
  6. Add two large gravy-spoonfuls of Espagnole sauce.
  7. Add a piece of glaze.
  8. Add the juice of half a lemon.
  9. Set the whole on the fire to simmer for five minutes.
  10. Dish up the entrée with fried croûtons of bread around it.
Original Text
CHICKENS SAUTES, WITH OYSTER SAUCE, ETC. These must be cut up in the ordinary way, and after being neatly trimmed, should be placed in a sautapan with some clarified butter, seasoned with pepper and salt, and fried of a light-brown colour. Pour off the butter, add three dozen parboiled oysters with their liquor (previously reduced in quantity by boiling), and two large gravy-spoonfuls of Espagnole sauce, a piece of glaze, and the juice of half a lemon; set the whole on the fire to simmer for five minutes, and then dish up the entrée with fried croûtons of bread round it. Note.—This method of dressing chickens or fowls may be varied by substituting muscles, cockles olives, truffles, mushrooms, or morels, for the oysters.
Notes
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