Chicken à la Traineau

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

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for the chicken

a chicken ↝ Chicken, ground, raw [Poultry Products]
clean dripping

for the Suprême sauce

a good Suprême sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

for the vegetable garnish

turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
leek ↝ Leeks [Onions]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
the red part of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a little warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for garnish

some little leaves of picked chervil ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]

Instructions (13)

Truss a chicken as for roasting.
Rub it all over with clean dripping.
Roast it for half an hour before a brisk fire.
Take it up and cut it into neat joints.
Dish it up in a pile.
Pour a good Suprême sauce all over it.
Stamp out turnip, leek, lettuce, and the red part of carrot with a plain round cutter in pieces about the size of a sixpenny piece.
Cook all these separately till tender.
Mix them together.
Pour over them a little warm butter.
Sprinkle these all over the sauce.
Sprinkle some little leaves of picked chervil and tarragon cut in diamond shapes over the sauce.
Serve.

Original Text

Chicken à la Traineau.
(Poulet à la Traineau.)
Truss a chicken as for roasting, rub it all over with clean dripping, and roast it for half an hour before a brisk fire, then take it up and cut it into neat joints, dish it up in a pile and pour a good Suprême sauce all over it. Have some turnip, leek, lettuce, and the red part of carrot all stamped out with a plain round cutter in pieces about the size of a sixpenny piece, cook all these separately till tender, then mix them to-gether and pour over them a little warm butter, sprinkle these all over the sauce, also some little leaves of picked chervil and tarragon cut in diamond shapes, and serve.

Notes

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