Home › The Principles of Cookery › Poultry, a La Tartare

Poultry, a La Tartare

Divide the remains of a turkey capon or any poultry into neat joints, dip these in egg and bread-crumbs, then into clarified butter, then into egg and bread-crumbs again, and set them aside until wanted. Put the yolk of an egg into a bowl, and beat it for two or three minutes. Add a table-spoonful of dry mustard, a little pepper and salt, and a small pinch of cayenne, and, very gradually, eight table-spoonfuls of salad-oil. The oil should be put in first in drops and afterwards in tea-spoonfuls, beating well between each addition. Stir in a tea-spoonful of vinegar, and then more oil and vinegar in the same proportion until the sauce is as thick as custard. Taste it, and add a larger proportion of vinegar if liked, but this will make the sauce thinner, which is not desirable. Add three shallots finely minced, a tea-spoonful of chopped tarragon and chervil, and five or six drops of the essence of anchovies. Pour this cold sauce upon a dish. Broil the pieces of chicken over a clear fire till they are brightly browned, lay them upon the sauce, and garnish the dish with finely-minced pickled gherkins. A fresh chicken may be cut into neat joints and served in this way, and if young, will be excellent. It should be seasoned, dipped in egg and bread-crumbs, sprinkled with clarified butter, dipped into egg and bread-crumbs again, and broiled over a clear fire for twenty-five minutes or half an hour. Time to broil the joints, ten minutes. Probable cost, exclusive of the cold chicken, 1s. 4d.