Sauted Chicken à la Paysanne with Olives

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

the chicken ↝ Chicken, ground, raw [Poultry Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
two tablespoonfuls of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
three sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
a little tarragon ↝ Parsley, raw [Not included in a food category]
a little chervil ↝ Parsley, raw [Not included in a food category]
six boned and filleted anchovies chopped fine
a wineglass of sherry
a tablespoonful of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a pint of thick brown sauce
an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a teaspoonful of Liebig Company’s Extract of Meat
a macedoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
braised olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
picked and blanched tarragon ↝ Parsley, raw [Not included in a food category]
picked and blanched chervil ↝ Parsley, raw [Not included in a food category]

Instructions (13)

Cut the chicken into neat joints and season with pepper and salt.
Put the chicken joints with two tablespoonfuls of salad oil in a sauté pan with three sliced onions, a bunch of herbs, a little tarragon and chervil.
Fry for about ten minutes till a nice golden colour.
Add six boned and filleted anchovies chopped fine, and a wineglass of sherry.
Reduce to half the quantity.
Sprinkle in a tablespoonful of fine flour.
Add a pint of thick brown sauce and an ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat.
Boil together for about half an hour, keeping it well skimmed while boiling.
Remove the joints.
Tammy the sauce and re-boil it with the chicken replaced in it.
Dish up in a pile.
Garnish with a macedoine of vegetables, braised olives, picked and blanched tarragon and chervil.
Serve very hot.

Original Text

Sauted Chicken à la Paysanne with Olives.
(Poulet sauté à la Paysanne aux Olives.)
Cut the chicken into neat joints and season with pepper and salt; put them with two tablespoonfuls of salad oil in a sauté pan with three sliced onions, a bunch of herbs, a little tarragon and chervil, and fry for about ten minutes till a nice golden colour, then add six boned and filleted anchovies chopped fine, and a wineglass of sherry; reduce to half the quantity, sprinkle in a tablespoonful of fine flour, then add a pint of thick brown sauce and an ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat, boil together for about half an hour, keeping it well skimmed while boiling; remove the joints, tammy the sauce and re-boil it with the chicken replaced in it; dish up in a pile, garnish with a macedoine of vegetables, turned and braised olives, picked and blanched tarragon and chervil, and serve very hot.

Notes

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