CookEat Recipe
Coquilles of Chicken au Gratin
One boiled fowl cut into six shells with reduced white-broth cream sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1848. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fowl whole82°C, later mixed chicken/egg sauce74°C, cool/store cooked meat safely before reuse. Limites : Fowl source weight/edible recovery, shell size and sauce final yield unprinted.
Method
Steps
Step 1
Make No578 chicken broth ONCE: put its chopped chicken bones in its cold water with salt and pepper; bring to a boil and skim. Add its carrot, onion, leeks, celery, parsley, bay, clove and thyme, cover and simmer gently ninety minutes. Skim fat and strain through clean cheesecloth; as the source for No1848 separately instructs, boil ONE additional tender fowl IN that broth until poultry reaches 82°C whole-bird endpoint. Remove and cool/handle safely; do not presume edible meat weight. Prepare the separate No701 white broth ONCE from its listed veal bones and five gallons STARTING cold water: bring to a boil and skim; add its whole prepared carrots, turnips, onions, parsley root, leeks and celery, cover and simmer gently four hours. Cloth-strain and measure 1.5 US pints (about 710 mL) FINISHED for this sauce; cool surplus rapidly in shallow food-safe containers and refrigerate or freeze. Starting water is not finished yield.
Step 2
Skin and entirely bone the boiled fowl, cut recovered meat into half-inch pieces and measure actual output. Heat two tablespoons butter with 2.5 tablespoons flour two minutes; whisk in measured No701 white broth and mark the sauce volume after adding the measured broth, then reduce this butter-flour-broth sauce to HALF its observed volume before mushrooms, truffle, cream or yolk.
Step 3
Add six sliced canned mushrooms, sliced truffle, half gill cream and yolk; heat one minute with stirring, then add the cooked chicken, sherry and seasonings and cook five more minutes. Ensure chilled chicken and egg-rich sauce reach 74°C before service. Divide among six safe table shells; top each with unquantified Parmesan and distribute half-ounce butter bits, bake about ten minutes until gratinated.
Step 4
Preparation information: Food-safe table shells/cocottes — 6.
Cooked it? Rate it.
Cooked 0 times