Chicken à la Matador

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 (7)

a chicken ↝ Chicken, ground, raw [Poultry Products]
a Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few drops of lemon ↝ Lemon, raw [Citrus fruits]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a good tablespoonful of aspic jelly

Instructions (4)

Cut a chicken into fillets and neat joints.
Mince finely a Spanish onion and stew it with two ounces of butter, a few drops of lemon, pepper, and salt.
When it has been stewed for half an hour, pass it through a tammy, and mix in with it a good tablespoonful of aspic jelly.
Mask the chicken with this, and warm up the chicken in the bain-marie.

Original Text

Chicken à la Matador.

Cut a chicken into fillets and neat joints. Mince finely a Spanish onion and stew it with two ounces of butter, a few drops of lemon, pepper, and salt; when it has been stewed for half an hour, pass it through a tammy, and mix in with it a good tablespoonful of aspic jelly. Mask the chicken with this, and warm up the chicken in the bain-marie.

Notes

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