A guide to modern cookery

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