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Chicken Escalopes

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  Raw chicken legs 2 Large
  Lean veal 1⁄2 Pound
  Bacon/3/4 pound sausage meat 1⁄2 Pound
  Mushrooms 6
  Truffle 1
  Egg 1
  Butter 3 Ounce
  Onion 1
  Carrot 1
  Turnip 1⁄2 Small
  Celery stick 1
  Bouquet garni 1
  Stock 1 Pint
  Flour 1 1⁄2 Ounce
  Lemon juice 3 Tablespoon
  Spinach puree 1⁄4 Cup (4 tbs)

Chop and pound veal and bacon until smooth.
Add the diced mushrooms and truffle, season well, bind with egg.
Bone chicken legs, stuff with farce, shape into rolls.
Put 1 1/2 oz butter and the vegetables, sliced, into saucepan, lay chicken legs on top; cover, fry gently for 20 min., add bouquet garni.
Add stock to 3/4 the depth of the vegetables; place a buttered paper over; put on lid, simmer gently for 1 hr. Meanwhile, melt remaining butter, stir in flour, cook very gently (about 1/2 hr.) until a brown roux is formed.
Remove chicken legs when cooked, keep them hot.
Gradually strain stock on to roux, stirring (or pour on rapidly, whisking at the same time).
Bring to boiling-point, simmer 20 min.; add lemon juice and sherry; season to taste.
Cut chicken legs into 1/2-in slices, arrange slightly overlapping on bed of spinach; strain sauce over.

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken Escalopes Recipe