Chiffonade of Chicken à la Princesse

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 (22)

For the chicken stock

three quarts of poultry stock ↝ Gravy, poultry [Dips, gravies, other sauces]
two or three sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
six or eight peppercorns
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a raw chicken ↝ Chicken, ground, raw [Poultry Products]
white meat and eggs (for clarifying)
white meat and eggs (for clarifying) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For the chiffonade

two tablespoonfuls of celery prepared as below ↝ Celery, raw [Vegetables and Vegetable Products]
a little picked and blanched tarragon ↝ Parsley, raw [Not included in a food category]
a little picked and blanched chervil ↝ Parsley, raw [Not included in a food category]
some little rounds stamped out of the fillet of chicken cooked in the stock ↝ Chicken fillet, grilled [Chicken patties, nuggets and tenders]
some similar rounds cut out of savoury custard

For the celery chiffonade

the heart of a stick of celery ↝ Celery, raw [Vegetables and Vegetable Products]

For the custard

four whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a dust of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
vegetables such as carrot, turnip, cucumber, cut in tiny Brunoise shapes, cooked till tender and strained ↝ Carrots, raw [Vegetables and Vegetable Products]
vegetables such as carrot, turnip, cucumber, cut in tiny Brunoise shapes, cooked till tender and strained ↝ Turnips, raw [Vegetables and Vegetable Products]
vegetables such as carrot, turnip, cucumber, cut in tiny Brunoise shapes, cooked till tender and strained ↝ Cucumber, raw [Other vegetables and combinations]

Instructions (13)

Put about three quarts of poultry stock in a stewpan with two or three sliced onions, a bunch of herbs, six or eight peppercorns, two or three cloves, and half a raw chicken.
Bring to the boil gently, then skim, and let it boil steadily for about an hour and a half.
Strain it, remove the fat, and clarify it with white meat and eggs.
Put the clarified stock in a clean stewpan with two tablespoonfuls of celery prepared as below, a little picked and blanched tarragon and chervil.
When ready to serve add some little rounds stamped out of the fillet of chicken cooked in the stock, and some similar rounds cut out of savoury custard.

Celery for chiffonade

Cut the heart of a stick of celery into Julienne strips.
Blanch and strain the celery strips.
Cook the prepared celery in the soup till tender.

Custard for chiffonade

Mix four whole eggs with four tablespoonfuls of cream.
Season with salt, white pepper, and a dust of nutmeg.
Tammy the mixture.
Pour the tammyed mixture into buttered dariol moulds that are partly filled with vegetables such as carrot, turnip, cucumber, cut in tiny Brunoise shapes, cooked till tender and strained.
Poach the custards till firm and use.

Original Text

Chiffonade of Chicken à la Princesse.
(Chiffonade de Volaille à la Princesse.)
Take about three quarts of poultry stock and put it in a stewpan with two or three sliced onions, a bunch of herbs, six or eight peppercorns, two or three cloves, and half a raw chicken. Bring to the boil gently, then skim, and let it boil steadily for about an hour and a half. Strain it, remove the fat, and clarify it with white meat and eggs; then put it in a clean stewpan with two tablespoonfuls of celery prepared as below, a little picked and blanched tarragon and chervil, and when ready to serve add some little rounds stamped out of the fillet of chicken cooked in the stock, and some similar rounds cut out of savoury custard.
Celery for chiffonade.—Cut the heart of a stick of celery into Julienne strips, blanch and strain it, and cook in the soup till tender.
Custard for chiffonade.—Mix four whole eggs with four tablespoonfuls of cream, season with salt, white pepper, and a dust of nutmeg. Tammy it and pour it into buttered dariol moulds that are partly filled with vegetables such as carrot, turnip, cucumber, cut in tiny Brunoise shapes, cooked till tender and strained, then poach till firm and use.

Notes

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