Chicken à la Bonne Femme

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 (13)

a chicken into joints ↝ Chicken, ground, raw [Poultry Products]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
two tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a tumblerful of stock
a wineglass of white wine ↝ Wine, white [Wine]
a bouquet of mixed herbs
half a pound of peeled tomatoes, with all the pips carefully removed ↝ Tomatoes, raw [Tomatoes]
half a pound of mushrooms peeled and cut up to the size of a shilling ↝ Mushrooms, raw [Other vegetables and combinations]
an ounce of finely-chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Cut up a chicken into joints.
Warm up three onions and three turnips in butter; when brown add the pieces of fowl.
Season with salt and pepper, sauté over the fire for ten minutes.
Stir in two tablespoonfuls of flour.
Five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes, with all the pips carefully removed.
Cook over a slow fire for twenty-five minutes.
Add about half a pound of mushrooms peeled and cut up to the size of a shilling, leave it on the fire for ten minutes.
Take out the bouquet of herbs.
Season with an ounce of finely-chopped parsley.
Dish up the pieces of chicken in a pyramid, and pour the sauce and vegetables over.

Original Text

Chicken à la Bonne Femme.

Cut up a chicken into joints, warm up three onions and three turnips in butter; when brown add the pieces of fowl. Season with salt and pepper,[Pg 3] sauté over the fire for ten minutes. Then stir in two tablespoonfuls of flour, and five minutes after add a tumblerful of stock, a wineglass of white wine, a bouquet of mixed herbs, and half a pound of peeled tomatoes, with all the pips carefully removed. Cook over a slow fire for twenty-five minutes, add about half a pound of mushrooms peeled and cut up to the size of a shilling, leave it on the fire for ten minutes; take out the bouquet of herbs, season with an ounce of finely-chopped parsley, dish up the pieces of chicken in a pyramid, and pour the sauce and vegetables over.

Notes

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