Chicken à la Romaine

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)

Chicken preparation

the fowl ↝ Guinea hen, meat only, raw [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]

Frying

two tablespoonfuls of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
four peeled and finely sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]

Sauce

one and a half ounces of fine flour that has been passed through a sieve ↝ Flour, semolina, fine [Cereal Grains and Pasta]
five or six tomatoes rubbed through a sieve ↝ Tomatoes, raw [Tomatoes]
half a pint of nicely flavoured stock
one tablespoonful of tarragon vinegar
a few drops of Marshall’s carmine

Garnish

boiled maccaroni cut in lengths of about one inch
olives farced with anchovies ↝ Olives, NFS [Olives, pickles, pickled vegetables]
picked and blanched tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Pick and cleanse the fowl, cut it up in neat joints, season it with pepper, salt, and ground ginger, chopped parsley, bay-leaf and thyme.
Put into a sauté pan two tablespoonfuls of salad oil, make the oil hot, then place the chicken in this with four peeled and finely sliced onions and fry till a pretty golden colour, which will take from twelve to fifteen minutes.
Sprinkle over it one and a half ounces of fine flour that has been passed through a sieve.
Have five or six tomatoes rubbed through a sieve and put the pulp into the pan with the chicken and half a pint of nicely flavoured stock and one tablespoonful of tarragon vinegar.
Stand the pan on the stove and let the contents simmer for about fifteen to twenty minutes.
Then remove the pieces of fowl from the pan, rub the sauce through the tammy and add a few drops of Marshall’s carmine to brighten the colour.
Dish up the fowl in a pile and garnish it with boiled maccaroni cut in lengths of about one inch, olives farced with anchovies, and picked and blanched tarragon and chervil, and serve hot.
Any game or poultry can be served in a similar manner.

Original Text

Chicken à la Romaine.
(Poulet à la Romaine.)
Pick and cleanse the fowl, cut it up in neat joints, season it with pepper, salt, and ground ginger, chopped parsley, bay-leaf and thyme; put into a sauté pan two tablespoonfuls of salad oil, make the oil hot, then place the chicken in this with four peeled and finely sliced onions and fry till a pretty golden colour, which will take from twelve to fifteen minutes; sprinkle over it one and a half ounces of fine flour that has been passed through a sieve; have five or six tomatoes rubbed through a sieve and put the pulp into the pan with the chicken and half a pint of nicely flavoured stock and one tablespoonful of tarragon vinegar, stand the pan on the stove and let the contents simmer for about fifteen to twenty minutes, then remove the pieces of fowl from the pan, rub the sauce through the tammy and add a few drops of Marshall’s carmine to brighten the colour; dish up the fowl in a pile and garnish it with boiled maccaroni cut in lengths of about one inch, olives farced with anchovies, and picked and blanched tarragon and chervil, and serve hot. Any game or poultry can be served in a similar manner.

Notes

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