Chicken Surprise

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
for the filling
for forming the rolls
for the sauce
Instructions (16)
  1. If making a small dish, one large fowl will do. Roast it and take the lean from the bone.
  2. Cut the lean meat into thin slices, about an inch long.
  3. Toss the sliced meat with six or seven spoonfuls of cream and a piece of butter rolled in flour, as big as a walnut.
  4. Boil this mixture up and set it to cool.
  5. Cut six or seven thin slices of bacon and place them in a petty-pan.
  6. Put some force-meat on each side of the bacon slices.
  7. Shape the bacon and force-meat into the form of a French roll, using a raw egg in your hand to help shape it, leaving a hollow place in the middle.
  8. Fill the hollow with the cooled fowl mixture.
  9. Cover the filling with more force-meat, rubbing the rolls smooth with your hand and a raw egg.
  10. Make the rolls the height and bigness of a French roll.
  11. Strew a little fine bread over the tops of the rolls.
  12. Bake them for three quarters of an hour in a gentle oven or under a baking cover, until they are a fine brown.
  13. Place them on a mazarine so they do not touch each other and do not fall flat while baking.
  14. Alternatively, form them on your table with a broad kitchen knife and place them on the baking surface.
  15. You may put the leg of a chicken into one of the loaves intended for the middle.
  16. Prepare the sauce: thicken gravy with butter and a little juice of [unspecified].
Original Text
Chicken Surprise. IF a small dish one large fowl will do, roast it, and take the lean from the bone, cut it in thin slices, about an inch long, toss it up with six or seven spoonfuls of cream, and a piece of but- ter rolled in flour, as big as a walnut. Boil it up, and set it to cool; then cut six or seven thin slices of bacon round, place them in a petty-pan, and put some force-meat on each side, work them up into the form of a French roll, with a raw egg in your hand, leaving a hollow place in the middle; put in your fowl, and cover them with some of the same force-meat, rubbing them smooth with your hand with a raw egg; make them of the height and bigness of a French roll, and strew a little fine bread over them, bake them three quarters of an hour in a gentle oven, or under a baking cover, till they come to a fine brown, and place them on your mazarine, that they may not touch one another, but place them so that they may not fall flat in the baking; or you may form them on your table with a broad kitchen knife, and place them on the thing you intend to bake them on. You may put the leg of a chicken into one of the loaves, you intend for the middle. Let your sauce be gravy thickened with butter and a little juice of
Notes
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