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Classic
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page 118
PREPARATION.--1st. and 2d. as No. 342, but do not use the garlic clove and fry
the chicken in butter instead of oil. 3d. Sprinkle over 1 tablespoonful flour,
add 1 glassful white wine, 1 glassful stock, 1/2 lb. can mushrooms sliced, some
salt and pepper, cook for five minutes and serve in a hollow, warm dish.
344. POULET SAUTE A LA HONGROISE.
CHICKEN SAUTE A LA HONGROISE. (Entree.)
PROPORTIONS.--For five persons:
Chickens....................2.
Butter......................3 tablespoonsful.
Young onions................6.
Parsley.....................1/3 handful.
Cream.......................1 glassful.
Worcestershire sauce........1 tablespoonful.
Paprica or cayenne pepper...A little.
Salt and pepper.............To suit the taste.
Time.--1/2 hour.
PREPARATION.--1st. As for No. 342. 2d. Melt in a sauce pan 3 tablespoonsful
butter, add the chicken cut in pieces, 6 young onions (the green part and the
bulb), cut in four lengthwise and in three or four crosswise, 1/2 handful
parsley, cook slowly for about 15 minutes while turning the chicken from time to
time. 3d. Add 1 glassful cream, 1 tablespoonful Worcestershire sauce, a little
paprica or cayenne pepper and serve in a hollow dish with rice a la Georgienne,
apart.
345. FRICASSEE DE POULET.
FRICASSEE OF CHICKEN. (Entree.)
PROPORTIONS.--For five persons:
Chickens or hens.....2.
Onions...............2.
Carrots..............2.
Parsley..............1/2 handful.
Flour................1 tablespoonful.
Butter...............2 tablesponsful.
Milk.................2 tablespoonsful.
Yolks................2.
Time.--{To freshen, 1/4 hour.
{To cook, 1 to 2 hours.
PREPARATION.--1st. As for No. 342. 2d. Soak the chicken in cold water for about
1/4 hour. 3d. Place it in a shallow stew pan with 2 onions sliced, 2 carrots cut
in four, 1/2 handful parsley (tied), cover with water and allow to cook slowly
till tender (from 1 to 2 hours). 4th. Drip the chickens and place them in a
sauce pan in which you have melted 2 tablespoonsful butter mixed with 2
tablespoonsful flour. Stir well and add through a strainer the stock in which
the chickens have been boiled. 5th. When ready to serve place the sauce pan on a
corner of the range and add two yolks beaten with two tablespoonsful milk. Serve
in a hollow dish with rice a la Georgienne, apart.
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