Quenelles Of Chicken With Clarified Consomme

The quenelles are to be rolled much about the size of a thick cork, and are to be put into a stew-pan rubbed with butter, as directed above. You must have ready some fowl consomme very clear, yet rich: drain the quenelles on a clear cloth, put them into a silver stew-pan, and pour the consomme gently over them, that they may not break, and that the consomme may remain clear.

Observation

This dish is seldom called for in England. The other quenelles are made in the same manner, but only of various sizes. There are quenelles called a la cuilliire, or spoon, which are prepared in the following manner: take two spoons, one of which is always to be kept in hot water; fill the other with some farce, which you shape with a knife: when your quenelle is quite round, with the other spoon you take it out, and put it over some butter in a stew-pan, and so on with the rest. This manner of preparing quenelles is also practised in dressing entrees of fish. The farce a quenelles not only makes good entrees, but is indispensably necessary in the making of la Chambord, la financiere, le ragout a l'Allemande, la Godard, la Toulouse, and all garnitures in general.

Risolles Of Fowls

Risolles were formerly made with a farce fine, either of fowl, or rabbit. (See Farces.) Spread some feuilletage*, and lay at equal distances balls of the farce. Then use the paste-brush over the paste, round the farce, and fold the paste, which you press all round, in order to make the borders stick close together. Then run a videlle goudronnee round the paste, so as to cut the risolles in the shape of a crescent. When you have about two dozen, fry them, and send them up with fried parsley in the middle. Now the risolles are commonly made in the following manner: have some minced fowl, that is, the white fleshy part, which you put into a veloute reduced; give it a good seasoning, and then let it cool. When cold, divide it into small balls, and wrap them up in paste, fry them, and serve up garnished with fried parsley.

Croquettes Of Chickens Au Veloute

Take the flesh of roast chickens, which you cut into small dice of an equal size; put them into a bechamelle reduced, then let them cool; next mould them of the shape of a cork; dip them into an omelette, and then into crumbs of bread; lastly, fry them till of alight brown, and serve up with some fried parsley of a good green colour. This requiring a quantity of white flesh of chickens, is termed most naturally an entree de desserte, remnants of cold chicken.

* Feuilletage, or puff-paste.

How To Cook Fricassee Of Chicken

Fricassee Of Chickens A La St. Lambert

Make a broth of all sorts of vegetables.*. Mark the fricassee as above, moisten with the vegetable broth, and proceed as usual. This fricassee, instead of being white, is rather of a brown colour.

Fricassee Of Chickens A La Dauphine

If this is made on purpose for the day, the sauce must be very thick; let it cool, next pour the sauce equally over each member, dip them into crumbs of bread, equalize your pieces, and dip them into an omelette, and next into crumbs of bread a second time. Fry them till of alight brown, and under them serve a veloute. This dish is also an entree of desserte. When a fricassee of chickens has been taken down untouched, serve it up again the next day in this manner.

Friteau Of Fat Chickens

This dish is prepared as that above, but is to be garnished with a few fried eggs. Serve up with love-apple sauce. You must select very fresh eggs, and fry them in sweet salad oil. Observe, that you must use very little oil, otherwise the eggs will break to pieces; put a little oil into the corner of the omelette pan, and fry them one by one of a very good colour, and not too much; then glaze them, and garnish with them.

Fricassee Of Chickens A La Bardoux

This is prepared as that of No. 30. After having thickened your fricassee, take a few onions cut into dice. Sweat them in a little butter, but take care they do not get brown; drain them, put them into the sauce, and cover the fricassee with them.

Fricassee Of Chickens Au Naturel

Take a couple of fat chickens, empty them, and singe them till the flesh gets firm, in order that they may cut better, and the skin may not be injured, and cover every part of the chickens: some persons neglect this operation, but the flesh of chickens intended for a fricassee, or a raw marinade, must be made firm. Next carve your chickens as neatly as possible, and each will supply you with ten pieces. Take out the lungs, and the spungy substance that is within the loins, and wash the members in luke-warm water; let them disgorge all the blood, and blanch them in boiling water, that the flesh may be made firm, and that you may give the members a good shape; drain them from that water, and put them into cold water; when cooled, put two ounces of fresh butter into a stew-pan, with half a pint of mushrooms, a bunch of parsley and of small green onions; add the chickens, and put the stew-pan over the fire. When the chickens have been fried lightly, dust a little salt and flour over them; moisten with the liquor they were blanched in. Let them boil for about three quarters of an hour: skim off all the butter and scum ; then put the members into another stew-pan, reduce the sauce, and strain it through a tammy over the chickens. This stew-pan is to be put into a bain marie till dinner-time; then thicken the fricassee with the yolk of four eggs and a little cream: it is to be observed, that if the fricassee does not boil, the thickening will not be thoroughly done. Some people add a little lemon-juice, but others do not use any, and they are right, for lemon is admissible only in fricassees of a high relish. It must be particularly observed, that when you put lemon, you must put more seasoning.