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Classic
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page 164
cooked, afterwards adding a brown meat broth (which can be made of extract of
beef) together with a sliced lemon, some ground cloves, pepper and salt; as soon
as this commences to boil add according to pleasure any of the following: A
small handful of either fresh or canned mushrooms cut into small pieces, or 6-8
sliced truffles, 1/2 pound of veal sweetbreads, 1/2 pound of large sweet
chestnuts, 1/2 cupful of capers and 1 teaspoonful of pistachios and besides
these, dumplings made from 1/2 pound of finely chopped meat. The preparation of
the above ingredients and the length of time they should cook in the ragout is
described in Division A; the dumplings are boiled in meat broth or salted water,
and put into the ragout at last when it is sent to the table. The gravy should
be rather thick and just slightly sour.
183. Spring Chicken in Sauce. Put on the fire in a little boiling water with
salt, a good-sized piece of butter and some parsley root, skim thoroughly and
cook until not quite tender. Then use the chicken broth to make a caper-,
mushroom-, anchovy- or crab sauce, which is put over the chickens when they are
served.
184. Fricassee or Ragout with a Rice Border. Put 1/2 pound of rice on the fire
in cold water; as soon as it begins to boil pour off the water, renew with cold
water aud bring to a boil again. After the last water has been poured off,
drench the rice with cold water and cook with 1 pint of meat broth, 1 1/2
tablespoonfuls of fresh butter, salt, a few sliced onions and 12 white
peppercorns and cook until tender and thick. Then butter a round mould, press
the rice into it, put it into a hot oven for 10 minutes, and then turn it out on
a hot dish; however, the rice can be turned out of the mould without first being
put into the oven. A dainty ragout fricassee or chicken hash is then filled into
the rice ring; send to the table hot.
185. Chicken Souffle. Cut the chicken very fine and mix with sevreal spoonfuls
of white sauce (see receipe), a peice of butter stirred to a froth, salt,
several spoonfulls fo grated Parmesan cheese, and the yolks of 2 or 3 eggs,
frothing the whites and stirring through the mass. Butter several small souffle
cases and fill with the mass,
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