Chickens Chiringrate

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

Chicken

a chicken ↝ Chicken, ground, raw [Poultry Products]

Farce

half a pound of fillet of beef
half a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
ten ounces of cooked ham ↝ Ham [Cold cuts and cured meats]
a shalot
a bouquet garni
a piece of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
stock

Gravy

the stock
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two spoonfuls of port wine

Frying

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Cut off the feet of a chicken, break the breastbone flat, but be careful not to break the skin.
Flour it and fry it in butter.
Drain all the fat out of the pan, but leave the chicken in.
Make a farce from half a pound of fillet of beef, half a pound of veal, ten ounces of cooked ham, a shalot, a bouquet garni, and a piece of carrot, pepper, and salt; cook in stock, and then pass it through a sieve, and lay this farce over the chicken.
After stewing the chicken for a quarter of an hour, make a rich gravy from the stock, and add a few mushrooms and two spoonfuls of port wine; boil all up well, and pour over and around the chicken.

Original Text

Chickens Chiringrate.

Cut off the feet of a chicken, break the breastbone flat, but be careful not to break the skin. Flour it and fry it in butter, drain all the fat out of the pan, but leave the chicken in. Make a farce from half a pound of fillet of beef, half a pound of veal, ten ounces of cooked ham, a shalot, a bouquet garni, and a piece of carrot, pepper, and salt; cook in stock, and then pass it through a sieve, and lay this farce over the chicken. After stewing the chicken for a quarter of an hour, make a rich gravy from the stock, and add a few mushrooms and two[Pg 4] spoonfuls of port wine; boil all up well, and pour over and around the chicken.

Notes

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