Chicken Cutlets à la Bivona

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
for lining the moulds
for the purée
for filling the top of the purée
for cooking
Instructions (10)
  1. Butter some cutlet moulds and sprinkle them with freshly chopped tarragon and chervil, or minced parsley.
  2. Cut some very thin slices of cooked chicken and press them into the shape of the mould, lining it completely, then trim the edges round.
  3. Scrape the meat from some raw chicken (the legs will do for this), and pound it in a mortar till smooth.
  4. To half a pound of pounded meat add six large or eight small bearded oysters, three large tablespoonfuls of thick cream, a saltspoonful of salt, a tiny dust of cayenne, one raw white of egg and one tablespoonful of thick Bechamel sauce, and mix it all till smooth.
  5. Rub it all through a coarse hair, or a fine wire sieve.
  6. Fill up the cutlet tins with this purée, using a bag and pipe, and smooth it over with a wet warm knife.
  7. Place a piece of cooked ham or tongue in the top of the purée, cutting it to fit the mould; press this down.
  8. Stand the cutlet tins in a sauté pan, and cover the bottom of the pan with hot water, but not sufficient to enter the tins.
  9. Cover the cutlets with a piece of buttered paper, and place the sauté pan in a moderate oven or on the side of the stove for a quarter of an hour.
  10. Then take the cutlets up.
Original Text
Chicken Cutlets à la Bivona. (Côtelettes de Volaille à la Bivona.) Butter some cutlet moulds and sprinkle them with freshly chopped tarragon and chervil, or minced parsley; cut some very thin slices of cooked chicken and press them into the shape of the mould, lining it completely, then trim the edges round. Scrape the meat from some raw chicken (the legs will do for this), and pound it in a mortar till smooth, and to half a pound of pounded meat add six large or eight small bearded oysters, three large tablespoonfuls of thick cream, a saltspoonful of salt, a tiny dust of cayenne, one raw white of egg and one tablespoonful of thick Bechamel sauce, and mix it all till smooth, then rub it all through a coarse hair, or a fine wire sieve, and fill up the cutlet tins with this purée, using a bag and pipe, and smooth it over with a wet warm knife. Place a piece of cooked ham or tongue in the top of the purée, cutting it to fit the mould; press this down, then stand the cutlet tins in a sauté pan, and cover the bottom of the pan with hot water, but not sufficient to enter the tins; cover the cutlets with a piece of buttered paper, and place the sauté pan in a moderate oven or on the side of the stove for a quarter of an hour. Then take the cutlets up and
Notes
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