Ballotine of Chicken à la Russe

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 (20)

for the ballotine

legs from a chicken, keeping the skin on them ↝ Mock chicken legs [Beef, excludes ground]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a little pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
Farce for Ballotine.—Eight ounces of lean veal or rabbit and a quarter of a pound of bacon or fresh pork; cut the meat up in small pieces and pound it; pass it through a wire ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
Eight ounces of lean veal or rabbit ↝ Rabbit [Lamb, goat, game]
a quarter of a pound of bacon or fresh pork ↝ Beef, bacon, cooked [Bacon]
a quarter of a pound of bacon or fresh pork

for braising

one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of the rind of fat bacon
one large sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs
three or four peppercorns
about a quarter of a pint of stock

for finishing and serving

thin glaze ↝ Carrots, glazed, cooked [Carrots]
sliced tomatoes ↝ Tomatoes, raw [Tomatoes]
a purée of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
macedoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
good brown sauce

Instructions (15)

Take the legs from a chicken, keeping the skin on them.
Remove the bones from the legs and season with a little pepper and salt.
Make a farce as below and fill up the legs with this preparation, using a bag and pipe for the purpose.
Sew the leg up with a needle and cotton to keep the farce in.
Wrap each leg in a piece of buttered paper and tie the paper up.
Put at the bottom of a stewpan one and a half ounces of butter, a piece of the rind of fat bacon, one large sliced onion, a little sliced carrot and celery, a bunch of herbs, and three or four peppercorns.
Place the filled legs on the top.
Cover up the pan and let it fry gently on the stove for about fifteen minutes.
Add about a quarter of a pint of stock, and braise gently for about three quarters of an hour, either in the oven or on the stove, keeping the legs well basted.
Take up, remove the paper, and draw out the cotton.
Brush over with thin glaze, and place in the oven for about ten minutes.
Cut in slices about a quarter of an inch thick.
Dish on a border of potato, garnish with sliced tomatoes between each slice and a purée of spinach or macedoine of vegetables in the centre, and good brown sauce round the base, using up the liquor of the braise, freed from fat, in the sauce.

Farce for Ballotine

Cut the meat up in small pieces and pound it.
Pass it through a wire

Original Text

Ballotine of Chicken à la Russe.
(Ballotine de Volaille à la Russe.)
Take the legs from a chicken, keeping the skin on them. Remove the bones from the legs and season with a little pepper and salt. Make a farce as below and fill up the legs with this preparation, using a bag and pipe for the purpose; sew the leg up with a needle and cotton to keep the farce in; wrap each leg in a piece of buttered paper and tie the paper up. Put at the bottom of a stewpan one and a half ounces of butter, a piece of the rind of fat bacon, one large sliced onion, a little sliced carrot and celery, a bunch of herbs, and three or four peppercorns, and place the filled legs on the top; cover up the
pan and let it fry gently on the stove for about fifteen minutes, then add about a quarter of a pint of stock, and braise gently for about three quarters of an hour, either in the oven or on the stove, keeping the legs well basted. Take up, remove the paper, and draw out the cotton; brush over with thin glaze, and place in the oven for about ten minutes; then cut in slices about a quarter of an inch thick; dish on a border of potato, garnish with sliced tomatoes between each slice and a purée of spinach or macedoine of vegetables in the centre, and good brown sauce round the base, using up the liquor of the braise, freed from fat, in the sauce.
Farce for Ballotine.—Eight ounces of lean veal or rabbit and a quarter of a pound of bacon or fresh pork; cut the meat up in small pieces and pound it; pass it through a wire

Notes

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