Poulet aux champignons

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (12)

nicely cleaned and trimmed mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
two parts of white stock
one of light white wine ↝ Wine, white [Wine]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the chicken sliced down, or cut into neat little joints ↝ Chicken, ground, raw [Poultry Products]

Garnish

fried croutons ↝ Croutons [Crackers, excludes saltines]
tiny rolled rashers of broiled bacon ↝ Beef, bacon, cooked [Bacon]
a fried bread croustade

Instructions (5)

Lay some nicely cleaned and trimmed mushrooms in a pan in which you have previously melted a good piece of butter.
Before their juice begins to run out, dredge them lightly with a little sifted flour, moistening it gradually with two parts of white stock to one of light white wine.
Season it with white pepper, salt, and a little nutmeg.
Lay in the chicken sliced down, or cut into neat little joints, as is most convenient, and let it all get hot.
Serve in an entrée dish garnished with fried croutons and tiny rolled rashers of broiled bacon; or it may be served similarly garnished in a fried bread croustade.

Original Text · last edited 4 days ago

Poulet aux champignons.— Lay some nicely cleaned and trimmed mushrooms in a pan in which you have previously melted a good piece of butter, and before their juice begins to run out, dredge them lightly with a little sifted flour, moistening it gradually with two parts of white stock to one of light white wine; season it with white pepper, salt, and a little nutmeg, lay in the chicken sliced down, or cut into neat little joints, as is most convenient, and let it all get hot. Serve in an entrée dish garnished with fried croutons and tiny rolled rashers of broiled bacon; or it may be served similarly garnished in a fried bread croustade. (Any meat can be served in this way, but white meat is perhaps the best.)

Notes

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