Stewed Fowl in Aspic

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 (9)

For the stewed fowl

a large fowl ↝ Guinea hen, meat only, raw [Poultry Products]
a few soup vegetables ↝ Soup, vegetable [Soups, broth-based]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
some young green onions ↝ Onions, green, raw [Onions]
a slice or two of lean smoked ham ↝ Ham, honey, smoked, cooked [Sausages and Luncheon Meats]
seasoning to taste ↝ Spices, poultry seasoning [Spices and Herbs]

For the white chaufroix sauce

a gill of velouté sauce (i.e., melted butter made with white stock instead of water) ↝ Sauce, NFS [Dips, gravies, other sauces]
a gill of single cream or new milk ↝ Cream, light [Cream and cream substitutes]
a gill of aspic

Instructions (4)

Truss a large fowl as for boiling (it need not be so very young), and stew it very gently for an hour or so with a few soup vegetables, a bunch of parsley, some young green onions, and a slice or two of lean smoked ham, with seasoning to taste.
When quite cooked, lift it out into an earthenware pan, pour the liquor in which it was cooked over it, and leave it thus till cold.
Prepare some white chaufroix sauce thus: Boil together a gill of velouté sauce (i.e., melted butter made with white stock instead of water), a gill of single cream or new milk, and a gill of aspic till it is reduced a fourth part, skimming it carefully.
When this is cooling lift the fowl out of the liquor, wipe away any vegetable or fat that may be adhering to it, and then mask it all over with the chaufroix sauce just as the latter is setting, and put it aside till firm.

Original Text · last edited 4 days ago

Stewed Fowl in Aspic.—Truss a large fowl as for boiling (it need not be so very young), and stew it very gently for an hour or so with a few soup vegetables, a bunch of parsley, some young green onions, and a slice or two of lean smoked ham, with seasoning to taste. When quite cooked, lift it out into an earthenware pan, pour the liquor in which it was cooked over it, and leave it thus till cold.
Prepare some white chaufroix sauce thus: Boil together a gill of velouté sauce (i.e., melted butter made with white stock instead of water), a gill of single cream or new milk, and a gill of aspic till it is reduced a fourth part, skimming it carefully. When this is cooling lift the fowl out of the liquor, wipe away any vegetable or fat that may be adhering to it, and then mask it all over with the chaufroix sauce just as the latter is setting, and put it aside till firm.

Notes

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