![]() ![]() Method.-Divide the chicken into neat pieces, and fry them in salad-oil until nicely browned, then drain well and pour away the oil. 244), the pulp of 2 ripe tomatoes, ½ a glass of sherry, 1 dozen preserved mushrooms, 6 stoned olives, 1 truffle, salt and pepper, fleurons for garnish. Ingredients.-1 chicken, ¼ of a pint of salad-oil, 1 pint of Espagnole sauce ( see Sauces, No. Care, of course, must be taken that the methods, accessories, and garnishes used are equal to the birds in point of excellence. ![]() They may be boiled, braised, roasted, or otherwise dressed, according to the directions given for cooking chickens and fowls. The flavour of the poularde is considered more delicate than that of the capon, but the latter is the larger bird. The male fowl, the capon, and the female bird, the poularde, are both, by treatment while young, made incapable of generating, with that their size is increased, and they become fatter than ordinary fowls. Coat them carefully with eggs and breadcrumbs, fry in hot fat until lightly-browned, then drain well, and serve garnished with crisply fried parsley. Place a little chicken mixture in the centre of each square, and roll up rather tightly. Method.-Roll out the paste as thinly as possible, and cut it into 1¼ or 1½ inch squares. rough puff paste, egg, breadcrumbs, frying-fat. Ingredients.-Chicken croquette mixture, No. ![]()
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