Chicken à la Romaine

Poulet à la Romaine


Pick and cleanse the fowl, cut it up in neat joints, season it with pepper, salt, and ground ginger, chopped parsley, bay-leaf and thyme; put into a sauté pan two tablespoonfuls of salad oil, make the oil hot, then place the chicken in this with four peeled and finely sliced onions and fry till a pretty golden colour, which will take from twelve to fifteen minutes; sprinkle over it one and a half ounces of fine flour that has been passed through a sieve; have five or six tomatoes rubbed through a sieve and put the pulp into the pan with the chicken and half a pint of nicely flavoured stock and one tablespoonful of tarragon vinegar, stand the pan on the stove and let the contents simmer for about fifteen to twenty minutes, then remove the pieces of fowl from the pan, rub the sauce through the tammy, and add a few drops of Marshall’s carmine to brighten the colour; dish up the fowl in a pile and garnish it with boiled maccaroni cut in lengths of about one inch, olives farced with anchovies, and picked and blanched tarragon and chervil, and serve hot. Any game or poultry can be served in a similar manner.