|
Classic
Cook Books
< last page | next page >
page 48
The sauce is finished with yolks of eggs, also pour in it a few drops of lemon
essence, and then pour the sauce and the champignons over the chickens.
Chickens with onions.
Cut a chicken in pieces and put in a kettle, (but preserve the blood in a
vessel,) boil with pepper and salt: Let it brown lightly. Sprinkle with flour
and stir a few minutes. Add a quart bouillon and a pint of red wine. Force 13
ounces Spanish onions through a sieve; add that with spices. Thirty minutes
later add 15 small champignons, browned in butter, and a little lemon juice.
Thicken the sauce with the blood set aside fur this purpose, and pour the, sauce
over the chicken.
Chicken pie.
Cut up two young chickens, and place in hot water enough to cover them, and as
the water boils out add more, so as to have enough for the pie, and also for
gravy to serve with it; boil until tender; line the sides of a four or six-quart
pan with a rich baking powder or soda-biscuit dough a quarter
< last page | next page >
Classic
Cook Books
|
