(1915). Chicken With Tarragon - Braised (Poulet Braise A L'Estragon)

Choose a good three-pound, very white chicken; singe and draw it well; clean and free it from pin feathers; slip between the skin and breast meat a six ounce piece of butter mingling it with a heavy pinch of tarragon leaves; truss for an entree (No. 178), and cover with bards of fat pork; place it in a saucepan, also the neck, gizzard, and a few veal parings; moisten just sufficiently to cover the chicken having three-quarters of unskimmed broth (No. 194a), and one-quarter of white wine. Boil up this liquid, then remove the saucepan to a more moderate fire to allow the chicken to cook for forty-five to sixty minutes; when properly done, strain the liquid, free it of fat, and put this latter in with the chicken to keep it warm. Throw a few tarragon leaves into a little boiling water, take the saucepan from the fire at the first boil, and drain these leaves on a sieve. Clarify the chicken stock, reduce, and afterward add to it a piece of chicken glaze (No. 398). and the juice of one lemon; untruss the chicken, dress and decorate the breast with the blanched tarragon leaves; pour a part of the gravy around, serving the remainder in a sauce-boat.

(1916). Chickens With New Vegetables - Small - Braised (Petits Poulets Braises Aux Legumes Nouveaux)

Procure two small tender chickens each one to weigh a pound and a half; singe and draw, truss for an entree (No. 178), then lay them in a saucepan with melted butter and fry over a slow fire for ten to twelve minutes, turning them around and not letting them brown; moisten with a pint of stock (No. 194a ); season and add a garnishing composed of small new blanched carrots and uncooked fresh green peas. Cover the saucepan and finish cooking the vegetables together with the chickens in a slack oven, occasionally adding a little hot stock (No. 194a). As soon as they are nicely done, drain, untruss and cut each one into four pieces; dress them in a pyramid form in the center of a long dish. Strain the vegetables, thicken them with butter and add a pinch of sugar; range them around the pyramid of chickens, and on both ends of the dish lay a cluster of mushrooms and one of small glazed onions.

(2463). Chickens Ecarlate A La Derenne (Poulets Ecarlate A La Derenne)

This piece is dressed on an oval wooden bottom covered with white paper and fastened on a long dish, having in the center a slightly conical-shaped wooden support also covered with paper and a hole bored in the top to hold a hatelet. Cook in water four large calves' tongues or small red beef tongues; drain and cool under a weight. Break the breast bone of four small, singed and cleaned chickens, then remove the bone and till up the empty space with galantine forcemeat (No. 65) mixed with truffles and cooked foies-gras cut in dice; then sew up the breast skin on the back. Truss these chickens with the legs bent under the skin, lard the tops and wrap each one in a small piece of fine muslin without tightening them too much; cook for one hour in stock (No. 194a), but very slowly, so as not to spoil their shape, then let get very cold, drain and untruss. Detach the breasts from the back part of the chicken and cut them up in slices, then once across, keeping them in good shape, and return them to their original places. Lay the chickens on a grater, cover over with white chaudfroid sauce (No. 596), properly thickened, and let it get cold.

Dress the chickens upright on the oval foundation laid on the dish, leaning them against the support and alternating each one with a tongue previously pared, skinned and cut in lengths, but returned to the original position, then glazed over with a brush. Surround the chickens on the base with a piping of chopped thick jelly pushed through a cornet and between every tongue and chicken lay a well-rounded peeled truffle cooked in white wine and glazed over with a brush. Lay all around the outside of the foundation triangular crusts of very clear jelly, and fasten a hatelet into the top garnished with jelly and a peeled truffle. It is advisable to serve this dish with a mayonnaise sauce (No. 606) in' a separate sauce-boat.

Fig. 478.