Chaufroix of Fowls

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (12)

For the fowls

two large fowls ↝ Guinea hen, meat only, raw [Poultry Products]
a piece of buttered paper tied over their breasts ↝ Rice paper [Crackers, excludes saltines]

For the sauce

sufficient well-flavoured white stock to cover them
a couple of shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a wineglass of white wine ↝ Wine, white [Wine]
a little uncoloured aspic jelly in a liquid state
the yolks of one or two eggs beaten up with the juice of half a lemon ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolks of one or two eggs beaten up with the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Roast two large fowls with a piece of buttered paper tied over their breasts, so that they shall not take colour.
When cold carve them neatly, taking the fillets from the breast, and carving the wings and legs into neat joints; remove the skin from each piece, break up the carcasses, and put them, with the trimmings, into a saucepan with sufficient well-flavoured white stock to cover them, and with a couple of shallots, two or three cloves, a bunch of sweet herbs, pepper and salt to taste, and a wineglass of white wine.
Let the whole boil gently for two hours.
Strain the liquor, and free it absolutely from fat.
Reduce it on the fire, and add to it, if necessary, a little uncoloured aspic jelly in a liquid state.
Then stir in, off the fire, the yolks of one or two eggs beaten up with the juice of half a lemon.
Dip each piece of fowl in this sauce when it begins to get cold, so that each piece is thickly coated with it all over.
When quite cold arrange the pieces on a dish, putting the legs underneath.

Original Text · last edited 4 days ago

Chaufroix of Fowls.—Roast two large fowls with a piece of buttered paper tied over their breasts, so that they shall not take colour. When cold carve them neatly, taking the fillets from the breast, and carving the wings and legs into neat joints; remove the skin from each piece, break up the carcasses, and put them, with the trimmings, into a saucepan with sufficient well-flavoured white stock to cover them, and with a couple of shallots, two or three cloves, a bunch of sweet herbs, pepper and salt to taste, and a wineglass of white wine. Let the whole boil gently for two hours. Strain the liquor, and free it absolutely from fat. Reduce it on the fire, and add to it, if necessary, a little uncoloured aspic jelly in a liquid state; then stir in, off the fire, the yolks of one or two eggs beaten up with the juice of half a lemon. Dip each piece of fowl in this sauce when it begins to get cold, so that each piece is thickly coated with it all over. When quite cold arrange the pieces on a dish, putting the legs underneath and

Notes

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