CHICKENS, A LA MONTMORENCY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Truss two or more chickens (as may be required), and let their breasts be entirely covered with close larding.
  2. Next place them in a stewpan containing a wine mirepoix (No. 236).
  3. Cover the unlarded parts with thin layers of fat bacon.
  4. Add as much good consommé as will suffice to reach up to the larding.
  5. Cover the chickens with a round of buttered paper, and set them to braize gently on a slow fire.
  6. Take care that the lid of the stewpan be covered with live embers of charcoal, to effect the glazing of the larding.
  7. When the chickens are done, dish them up, garnish them with a white ragout à la Financière (No. 187), or a ragout à la Parisienne (No. 203), and serve.
Original Text
CHICKENS, A LA MONTMORENCY. Truss two or more chickens (as may be required), and let their breasts be entirely covered with close larding; next place them in a stewpan containing a wine mirepoix (No. 236); cover the unlarded parts with thin layers of fat bacon; add as much good consommé as will suffice to reach up to the larding; cover the chickens with a round of buttered paper, and set them to braize gently on a slow fire—taking care that the lid of the stewpan be covered with live embers of char- coal, to effect the glazing of the larding. When the chickens are done, dish them up, garnish them with a white ragout à la Financière (No. 187), or a ragout à la Parisienne (No. 203), and serve.
Notes
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