Sauce For Fillets Of Chicken A La Marechal

Take the cleansed carcase of the fowl, chop it up finely, put it into a stewpan with one large onion cut into dice shapes, two bayleaves, a sprig of thyme, two washed and dried fresh mushrooms, a pinch of mignonette pepper, one ounce of lean cooked ham or raw bacon, and one ounce of butter; cover the pan and put it on the stove. Fry the contents for about twenty minutes to half an hour, during which time shake the pan occasionally to prevent the bones burning; then add two wineglassfuls of sherry, one large sliced raw tomato, one ounce of good glaze, and one pint of good flavoured Brown sauce (vol. i.). Bring to the boil, then simmer for about half an hour on the edge of the stove, during which time keep it frequently skimmed, and when well flavoured remove the bones and rub the rest of the ingredients through a clean tammy cloth; rewarm in the bain-marie, and mix with it one or two large truffles that have been chopped fine, and use. The bones can be used up in the stock-pot after the sauce.

Chicken Dormers - Dormers De Volatile

Take some hard-boiled fresh eggs, remove the shells, and dry the eggs in a clean soft cloth, then cut each in halves lengthwise, using a hot wet knife for the purpose; take out the entire yolk and some of the white, so as to form little cases; fill up these spaces by means of a forcing bag and plain pipe with a ragout as below; smooth over the top with a hot wet knife, and set them aside till cold; then flour them and dip them into whole raw beaten-up egg and into freshly-made white breadcrumbs twice; place in a frying-basket and plunge them into clean boiling fat and fry till a nice golden colour; then dish up on a dish-paper, and garnish with crisply fried parsley, and use for a hot entree for luncheon or dinner, or on a flat dish as shown for ball supper, etc.

Ragout For Chicken Dormers

Put into a stewpan two ounces of butter and two ounces of fine flour, and fry together without browning; then mix with it half a pint of light good-flavoured stock or new milk; stir till boiling, season with a little salt and coralline pepper, and mix with it two raw yolks of eggs; stir again over the fire till the sauce thickens, but do not let it boil; colour with a few drops of Marshall's Liquid Carmine, and wring it through a clean tammy cloth. Mix with it four tablespoonfuls of finely-minced chicken or other white meat, four hard-boiled yolks of eggs that have been rubbed through a sieve, one tablespoonful of lean cooked ham or tongue, a teaspoonful of finely-chopped raw green parsley, one finely-chopped eschalot, and the strained juice of a lemon; mix up altogether, and use as directed. Sufficient for fourteen to sixteen dormers.

Turban Of Chicken A La Piemontaise Turban De Volaille A La Piemontaise

Butter a turban-mould, and arrange in it a buttered paper. Remove the breast fillets from a nice chicken, place them on a lightly-buttered baking-tin. sprinkle over them a little strained lemon-juice, put a buttered paper over, and cook them in a very moderate oven for about eight minutes; then take them up, and put them to press between two plates, with a weight on the top, until cold. Cut them into as many fillets as possible (if care is taken, eight to ten can be made from the breast of one good fowl); sprinkle them alternately with chopped truffles and cooked lean ham or tongue, and arrange the fillets alternately on the buttered paper in the turban; press them well to the side of the mould, and when it is completely covered fill up the centre, using a pipe and bag, with a farce prepared as below. Knock the mould on the table so that the mixture sinks well into it, then put it in a stewpan on a fold of paper, pour in sufficient boiling water to three-fourths cover the mould, place the stewpan on the stove, and watch the water reboil; then place the cover on the pan, draw it to the side of the stove, and let the contents steam for half an hour. When cooked, turn out the turban on to an entree dish, remove the paper, fill the centre of the turban with a puree of mushrooms (vol. i. page 35), or any other nice vegetable may be used, and pour a nice creamy Veloute sauce (vol. i.) round the base. Serve for a hot entree.