Boiled Chicken - Champagne Sauce Poulet Bouilli - Sauce Champagne

Take a chicken trussed for boiling; rub it over with lemon juice; place a piece of slitted fat bacon on the breast, tie it on; wrap the chicken in a well-buttered cloth; put it into a stewpan with sufficient boiling water to cover, with three or four sliced onions, a bunch of herbs, about twelve black and white peppercorns, and enough salt to season it; bring to the boil, and simmer for forty to sixty minutes, according to the size of the fowl. Then take up, remove the string and paper, place on a flat dish (leaving on the bacon, if liked), pour over it a good Mushroom sauce (see recipe). Serve the chicken for dinner or luncheon while quite hot.

Boiled Chicken A La Napolitaine Poulet Bouilli A La Napolitaine

Cleanse and truss the chicken for boiling; rub it over with a piece of lemon, tie a piece of fat slitted raw bacon on the breast, and wrap it in a buttered paper; place it in a saucepan with one or two sliced onions, a little celery, carrot, and a few peppercorns, two cloves, a little salt, and a bunch of herbs; cover with boiling water; simmer for about three-quarters of an hour or longer, according to size; keep it skimmed. When ready to serve, remove the paper and strings from the chicken, pour Cheese Cream sauce (see recipe) over, and garnish the chicken with Neapolitan garnish (see recipe). The liquor from the chicken can be used for the sauce, and the vegetables for the stock-pot, etc.

Chicken A La Bechamel Poularde A La Bechamel

Take a nice fat fowl, pick, singe, and draw it, and truss it either with skewers or strings for boiling; rub it over well with lemon juice, and then place it in a buttered cloth, with two or three slices of fat bacon on the breast; tie it up in the cloth, and put it into a stewpan, as for 'Boiled Chicken, Champagne Sauce,' and let it simmer gently on the side of the stove for about an hour; then remove the stewpan from the stove, and let the bird remain in the liquor till cold. Take it up, and remove the trussing strings or skewers, and mask it over about a quarter of an inch thick with white Chaudfroid sauce (vol. i. page 26), and afterwards mask it over with a little liquid aspic jelly. Dish up and garnish it straight down the breast with little rounds of cooked ox tongue or lean ham about one-eighth of an inch thick and one and a half inches in diameter, stamped out with a plain round cutter; mask these over with a little aspic jelly that is coloured with a few drops of Marshall's Liquid Carmine, using this when it is cooling, and placing the pieces on a baking tin or flat dish while masking them, and after the jelly is quite set cut the rounds out and arrange them as directed above, overlapping each other. Have some finely-chopped aspic jelly, and by means of a forcing bag with a small plain pipe, garnish the rounds as shown in the engraving; have some prawns or crayfish with whole truffles arranged on hatelet skewers, and pierce these through the breast and through the wings of the bird, garnishing the latter with one of the rounds of tongue or ham; round the poularde place as a border some good-sized prettily cut blocks of aspic, and also here and there some chopped aspic between, and little sprigs of fresh tarragon and chervil. This forms a nice dish for any cold collation.