Chickens the French Way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (18)

chickens ↝ Chicken, ground, raw [Poultry Products]
a little bread ↝ Bread, vegetable [Yeast breads]
parsley ↝ Parsley, raw [Not included in a food category]
three or four spoonfuls of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
double the quantity of white wine ↝ Wine, white [Wine]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
some fried veal balls ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some suckers ↝ Fish, sucker, white, raw [Finfish and Shellfish Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
shalots
some green gooseberries or grapes when in season ↝ Gooseberries, raw [Fruits and Fruit Juices]
some green gooseberries or grapes when in season ↝ Grapes, raw [Grapes]
the yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the juice of lemon ↝ Lemon, raw [Citrus fruits]
some fried suckers ↝ Fish, sucker, white, raw [Finfish and Shellfish Products]
sliced lemon ↝ Lemon, raw [Citrus fruits]
the livers ↝ Duck, domesticated, liver, raw [Poultry Products]

Instructions (7)

Quarter your chickens.
Broil them.
Crumble over them a little bread and parsley.
When they are half done, put them in a stew-pan with three or four spoonfuls of gravy, and double the quantity of white wine, salt and pepper, some fried veal balls, and some suckers; onions, shalots, and some green gooseberries or grapes when in season.
Cover the pan close, and let it stew on a charcoal fire for an hour.
Thicken the liquor with the yolks of eggs, and the juice of lemon.
Garnish the dish with fried suckers, sliced lemon, and the livers.

Original Text

Chickens the French Way.
Quarter your chickens; then broil them, crumble over them a little bread and parsley; when they are half done, put them in a stew-pan with three or four spoonfuls of gravy, and double the quantity of white wine, salt and pepper, some fried veal balls, and some suckers; onions, shalots, and some green gooseberries or grapes when in season; cover the pan close, and let it stew on a charcoal fire for an hour; thicken the liquor with the yolks of eggs, and the juice of lemon; garnish the dish with fried suckers, sliced lemon, and the livers.

Notes

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