Dindonneau Chipolata
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- This may be prepared in two ways, according as to whether it be intended for lunch or for dinner.
- (1) Cut up the young turkey and fry the pieces in butter as above.
- Swill with one glassful of white wine;
- add a sufficient quantity of tomatéd half-glaze sauce, just to cover the pieces, and cook in the oven for forty minutes.
- This done, transfer the pieces to another stewpan and add thereto twenty small, glazed onions, twenty chestnuts cooked in consommé, ten chipolata sausages, one-third lb.
- of frizzled pieces of fresh pork cut into dice, and twenty olive-shaped and glazed carrots.
- Strain the sauce over the whole, complete the cooking and dish in a timbale.
- (2) Braise the young turkey;
- glaze it at the last moment, and set on a long dish.
- Surround it with the garnish given above, combined with the reduced braising-liquor.