Blanquette of Chicken aux Concombres

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 (10)

a chicken ↝ Chicken, ground, raw [Poultry Products]
a cucumber ↝ Cucumber, raw [Other vegetables and combinations]
a little stock
half a pint of velouté sauce with a few trimmings of cucumber in it ↝ Sauce, NFS [Dips, gravies, other sauces]
a liaison of three yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
pieces of cucumber ↝ Cucumber, raw [Other vegetables and combinations]
open vol au vent
flowers of puff paste

Instructions (5)

Boil a chicken and cut it into neat joints.
Cut a cucumber in pieces and fry in butter, put them in a little stock, which reduce.
Have reduced half a pint of velouté sauce with a few trimmings of cucumber in it.
Pour this through a tammy over the fowls, set it on the fire, and as soon as it bubbles add a liaison of three yolks of eggs, work in a little butter and lemon juice.
Drain the pieces of cucumber in a cloth, throw them in, and serve them in an open vol au vent, garnished with flowers of puff paste.

Original Text

Blanquette of Chicken aux Concombres.

Boil a chicken and cut it into neat joints. Cut a cucumber in pieces and fry in butter, put them in a little stock, which reduce; have reduced half a pint of velouté sauce with a few trimmings of cucumber in it. Pour this through a tammy over the fowls, set it on the fire, and as soon as it bubbles add a liaison of three yolks of eggs, work in a little butter and lemon juice, drain the pieces of cucumber in a cloth, throw them in, and serve them in an open vol au vent, garnished with flowers of puff paste.

Notes

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