Chicken à la Davenport

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 (9)

Forcemeat

hearts and livers ↝ Heart [Liver and organ meats]
an anchovy
the yolk of a hard-boiled egg ↝ Egg, yolk only, raw [Eggs and omelets]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little spice ↝ Spices, paprika [Spices and Herbs]
a little shred veal-kidney fat ↝ Veal, variety meats and by-products, kidneys, cooked, braised [Lamb, Veal, and Game Products]

Chicken

a fowl ↝ Guinea hen, meat only, raw [Poultry Products]

Stewing

stock

Sauce

white mushroom sauce ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]

Instructions (5)

Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy, the yolk of a hard-boiled egg, one onion, a little spice, and a little shred veal-kidney fat.
Sew up the neck and vent.
Brown the fowl in the oven.
Stew it in stock till tender.
Serve with white mushroom sauce.

Original Text

Chicken à la Davenport.

Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy, the yolk of a hard-boiled egg, one onion, a little spice, and a little shred veal-kidney fat. Sew up the neck and vent, brown the fowl in the oven, then stew it in stock till tender. Serve with white mushroom sauce.

Notes

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