For petits poussins à la maréchale, and ditto à la tartare, see Removes, Nos. 532, 531.
No. 595. Petits Poussins à la Chevalière.
Truss, lard, and braise the chickens as directed for à la Moscovite (No. 589), only let them stew rather longer, dress on your dish, and have ready the following sauce: peel about forty button onions, put a quarter of an ounce of powdered sugar in a stewpan, place it on the fire, and when the sugar melts add an ounce of butter and the onions, pass them over a slow fire till they become tender, but they must be kept quite white, add a quart of white sauce (No. 7), half a pint of veal stock, and a good bunch of parsley; let it simmer until the onions are quite done, take them out with a colander spoon and put them in another stewpan, reduce the sauce until it becomes sufficiently thick, then pass it through a tammie over the onions, add twenty heads of mushrooms, boil up, and finish with two pats of butter, a little sugar, and a liaison of two yolks of eggs; pour the sauce on your dish, dress the chickens over and serve; you can lard and dress the fillets of two chickens as directed (No. 792), and garnish your chickens with them.
No. 596. Petits Poussins à la Marengo.
Take two spring chickens and truss them as directed for poulet à la maréchale (No. 532), put four tablespoonfuls of oil in a flat stewpan, lay in the chickens, previously seasoned with pepper and salt, place them over a moderate fire, put the cover on the stewpan, let them go ten minutes till they become brown, then turn them and let remain till the other side is browned, pour off the oil, then add a pint of brown sauce, one bay-leaf, and a pint of good consommé, place it over the fire for a quarter of an hour, take out the chickens, lay them on your dish and keep hot, throw about forty heads of mushrooms into the stewpan, with a little sugar and a clove of scraped garlick, reduce the sauce till it becomes rather thickish; pour it over the chickens and serve.
Poulet à la Marie Stuart (No. 528),
Do. à la Périgord (No. 524),
Do. à la macédoine de legumes (No. 525),
Do. à l’Indienne (No. 526),
which are given in the Removes, may also be served for flancs, reducing the quantity to the size of the dish.
No. 597. Ducklings aux petits pois au lard.
Truss two ducklings with their legs turned inside, roast them in vegetables, but just before they are done take away the vegetables and let them obtain a little colour; have ready boiled three pints of young peas, which put in a stewpan, with half a teaspoonful of salt, three of sugar, a bunch of ten spring green onions tied up with a few sprigs of parsley, one bay-leaf, a sprig of thyme, ten spoonfuls of brown sauce (No. 1), and two of consommé; you have boiled half a pound of lean bacon, which cut into neat square pieces the size of small walnuts, put them in the stewpan with the peas and simmer altogether ten minutes, take out the bunch of herbs, place your ducklings in a flat stewpan, pour the peas over and place them in your bain marie for half an hour before serving, then dress your ducklings on a dish, pour the peas over and serve.