462. Roast and Braised Chicken, for Entrées

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

a chicken trussed for boiling ↝ Chicken, ground, raw [Poultry Products]
envelop it as for turkey (No. 358)

garniture

jardinière
green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
oysters ↝ Oysters, raw [Shellfish]
cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
white mushroom sauce ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
ragout of quenelles
juice of tarragon (No. 363)
Dutch sauce
a few heads of cauliflower well boiled, and cut small ↝ Cauliflower, raw [Vegetables and Vegetable Products]

Instructions (1)

Have a chicken trussed for boiling; put it on a spit, envelop it as for turkey (No. 358), roast half the time or little less, depending on the fire and the size of the chicken; when done, remove it from the spit, and take off the envelope, and serve with any of the following garniture:—jardinière, green peas, oysters, cucumbers, Jerusalem artichokes, white mushroom sauce, ragout of quenelles, juice of tarragon (No. 363), Dutch sauce, with a few heads of cauliflower well boiled, and cut small.

Original Text

462. Roast and Braised Chicken, for Entrées.—Have a chicken trussed for boiling; put it on a spit, envelop it as for turkey (No. 358), roast half the time or little less, depending on the fire and the size of the chicken; when done, remove it from the spit, and take off the envelope, and serve with any of the following garniture:—jardinière, green peas, oysters, cucumbers, Jerusalem artichokes, white mushroom sauce, ragout of quenelles, juice of tarragon (No. 363), Dutch sauce, with a few heads of cauliflower well boiled, and cut small.

Notes

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