Chickens’ Livers (Foies de Volaille)

1665—BROCHETTES DE FOIES DE VOLAILLE

Collop the livers; quickly stiffen them in butter, and then treat them exactly as explained under “Brochettes de Rognons” (No. 1343).

1666—FOIES DE VOLAILLE ET ROGNONS SAUTÉS AU VIN ROUGE

Proceed according to the recipe given under “Rognons Sautés au Champagne” (No. 1333), using sliced chickens’ livers and cocks’ kidneys in equal quantities, and substituting excellent red wine for the Champagne.

N.B.—Chickens’ livers are also prepared _sautés_ chasseur; _sautés_ fines herbes, au _gratin_; en coquilles; en pilaw, &c. Refer to sheep’s kidneys for these preparations.

1667—FRICASSÉE DE POULET A L’ANCIENNE

For a fricassée cut up the chicken as for a _sauté_, but divide the legs into two. The procedure is exactly that of “Fricassée de Veau” (No. 1276)—that is to say, the chicken is cooked in the sauce.

About ten minutes before serving, add ten small onions, cooked in white consommé, and ten small grooved mushroom-heads. Finish at the last moment with a pinch of chopped parsley and chives. Thicken the sauce at the last moment with the yolks of two eggs, four tablespoonfuls of cream, and one oz. of best butter.

Dish in a timbale, and surround the fricassée with little flowerets of puff-paste, baked without colouration.

1668—FRICASSÉE DE POULET AUX ÉCREVISSES

Prepare the fricassée as above, and add thereto as garnish ten small, cooked mushrooms, and the shelled tails of twelve crayfish, cooked as for bisque. When about to serve, finish the fricassée with two and one-half oz. of crayfish butter, made from the crayfishes’ carcasses and their cooking-liquor rubbed through linen.

Dish in a timbale.

1669—FRITÔT OU MARINADE DE VOLAILLE

Cut some boiled or roast fowl into slices, and _marinade_ these in a few drops of oil, lemon juice, and some chopped herbs for one-quarter hour. Boiled fowl is preferable, in that the greater porousness of its meat facilitates the percolation of the _marinade_ through it.

A few minutes before serving, dip the slices into very light batter, and put them into very hot fat. Drain, the moment the batter is well _gilded_; dish on a napkin with fried parsley, and serve a tomato sauce separately.

N.B.—Nowadays Fritôt and Marinade of fowl are identically the same dish, but formerly they differed in this, namely, that the Fritôt was prepared from cooked fowl, and the Marinade from pieces of uncooked fowl which were _marinaded_ beforehand.

1670—MOUSSES ET MOUSSELINES DE VOLAILLE

Both these preparations have for basic ingredient the mousseline forcemeat of No. 195. They differ in that the “Mousses” are prepared singly for one service, _i.e._, for several people at once, and that the “Mousselines,” which are virtually special quenelles, are prepared in the proportion of one or two for each person.

In different parts of this work, especially under No. 797, the subject has already been exhaustively treated; there is no need now, therefore, to go over the ground again.

1671—MOUSSELINES DE VOLAILLE ALEXANDRA

Mould and poach the _Mousselines_. Drain them, and set them in a circle on a round dish; place on each a fine slice of cooked fowl, and upon the latter a slice of truffle. Coat with Mornay sauce, glaze quickly, and, in the middle of the _mousselines_, set a heap of asparagus-heads or small peas, cohered with butter.

1672—MOUSSELINES DE VOLAILLE A L’INDIENNE

Prepare the _mousselines_ as above; set them in a circle on a round dish; coat with Indienne sauce, and serve a timbale of rice à l’Indienne separately.

1673—MOUSSELINES DE VOLAILLE AU PAPRIKA

When the _mousselines_ are poached and dished, set upon each a fine collop of _suprême_, and coat with suprême sauce with paprika. Surround them with small timbales of pilaff rice combined with _concassed_ tomatoes cooked in butter.

1674—MOUSSELINES DE VOLAILLE A LA PATTI

Proceed as for “Mousselines Alexandra,” but coat them with suprême sauce, finished with crayfish butter. In their midst set a heap of asparagus-heads, cohered with butter, and upon these lay some fine slices of glazed truffles.

1675—MOUSSELINES DE VOLAILLE A LA SICILIENNE

Prepare the _mousselines_ as above, and set them, each on an oval tartlet, garnished with macaroni à la Napolitaine. Coat them with suprême sauce; besprinkle with grated Parmesan, and glaze quickly.

1676—SYLPHIDES DE VOLAILLE

Prepare and poach the _mousselines_ in the usual way. Garnish the bottom of some _barquettes_ with Mornay sauce, and put a _mousseline_ into each _barquette_.

Set a collop of fowl on each _mousseline_, and cover them with a somewhat stiff preparation of soufflé au Parmesan (No. 2295a), applied ornamentally by means of a piping-bag fitted with an even pipe. Put the sylphides in the oven, in order to cook the _soufflé_, and serve instantly.

1677—MOUSSELINES DE VOLAILLE A LA FLORENTINE

Proceed as for the sylphides; taking note only of this difference, viz., that the bottom of the _barquettes_ must be garnished with shredded spinach stewed in butter. For the other details of the operation the procedure is the same.

1678—PILAW DE VOLAILLE

Pilaff, which is the national dish of Orientals, gives rise to an endless number of recipes. The various curries of veal, lamb, and fowl are “pilaffs,” and all except the one “à la Parisienne,” which I give below, follow the same method of preparation—namely, that of curry; but for a change in the condiments and the treatment of the rice, which is not the same as that of “Riz à l’Indienne.”

1679—PILAW DE VOLAILLE A LA GRECQUE

Cut the fowl into small pieces, and fry it in mutton fat with three oz. of chopped onions. Sprinkle with one oz. of flour; moisten with one pint of white consommé; add two-thirds of a capsicum, cut into dice, and one and one-half oz. of currants and sultanas, and cook gently.

Dish in a timbale, and serve some pilaw rice separately.

1680—PILAW DE VOLAILLE A L’ORIENTALE

Prepare the fowl as above, only flavour it with a little powdered ginger, and add three green braised and quartered capsicums to the sauce.

Serve a timbale of pilaff rice at the same time.

1681—PILAW DE VOLAILLE A LA PARISIENNE

Cut up the fowl as for a fricassée; season it; fry it in butter, and add thereto three and one-half oz. of rice, browned in butter, with one chopped onion, a leaf of bay, and two peeled and _concassed_ tomatoes. Moisten with enough white broth to more than cover, and cook in a very hot oven for twenty-five minutes. At the end of this time the fowl and rice are cooked, and the rice should be quite dry.

Sprinkle then with one-sixth pint of veal stock; mix the latter with the pilaff by means of a fork, and dish with care in a timbale.

Serve a sauceboat of tomato sauce separately.

1682—PILAW DE VOLAILLE A LA TURQUE

Prepare the fowl as for “Pilaw à la Parisienne,” and flavour with a little cayenne and another of saffron. Dish in a timbale.

N.B.—Pilaff may also be prepared with cooked fowl, cut into slices which are heated in butter. In this case, garnish the bottoms and sides of a timbale with _tomatéd_ pilaff rice; put the slices of fowl in the middle; cover with rice, and turn out the timbale on the dish.

Surround the timbale with a thread of tomato sauce.

1683—SOUFFLÉS DE VOLAILLE

For dinners on a large scale, it is in every way preferable to use raw chicken-meat. For small services, cooked chicken-meat suits perfectly.

N.B.—The time allowed for cooking chicken _soufflés_ with cooked chicken-meat is comparatively long, and it is better to cook them a little too much than not enough.

For a _soufflé_ made in a quart timbale, and cooked in a moderate oven as directed, allow from about twenty-five to thirty minutes.

1684—SOUFFLÉ DE VOLAILLE WITH RAW MEAT

Prepare two lbs. of _mousseline_ forcemeat of chicken, according to recipe No. 195; add to this the whites of four eggs beaten to a stiff froth.

Dish in buttered timbales, and cook in a moderate oven.

1685—SOUFFLÉ DE VOLAILLE WITH COOKED MEAT

Finely pound one lb. of the white of cooked chicken-meat; add thereto six tablespoonfuls of cold, reduced, Béchamel sauce. Rub through tammy.

Heat this preparation in a saucepan, without allowing it to boil, and add to it one and one-half oz. of butter, the yolks of five eggs, and the whites of six, beaten to a stiff froth.

Dish in a buttered timbale, and cook in a moderate oven.

Suprême sauce and the other derivatives of Allemande sauce form the best accompaniments to chicken _soufflés_.

1686—SOUFFLÉ DE VOLAILLE A LA PÉRIGORD

This may be made from either one of the two above-mentioned preparations, but there must be added to it three and one-half oz. of chopped truffles. The preparation is then spread in layers separated by slices of truffle, which should weigh about three and one-half oz. in all, in order to be in proportion to the quantities already given.