CHICKEN AUSTERLITZ

 CHICKEN AUSTERLITZ

 Napoleon, after the battle of Austerlitz. addressing his army. said:

-" Soldiers. it will be enough for one of you to say: 'I was at the battle of Austerlitz',- for your countrymen to say,:- 'There is a brave man'. 

Amongst the 365 methods of cooking a fowl which M de Cussy offered to submit to the hero of Austerlitz there was none better than Fin Bec's receipt for poularde des gourmets .

Take a plump and tender pullet, truss it, dry and singe the interior, take a clean piece of meat dripping about the size of an egg, with double its quantity of butter, and mix with a good pinch of tarragon leaves and stuff the bird. Tie up the pullet securely at both ends, the feet within. Then take a fresh clean pig's bladder; insert the pullet; tie the aperture. Then wrap it in a cloth. and put it into boiling water. It should boil uninterruptedly for two hours. Untie the pullet when done, and serve it upon a hot dish in its own gravy. Separately a sauce blonde.flavoured with tarragon. Surely, such a dish as this may be served in any day in any January in the most modest of British establishments, without creating a domestic revolution. 

THE ORIGINAL RECIPE OF CHICKEN AUSTERLITZ- THE SIGNATURE CHICKEN OF THE CHEF OF NAPOLEON BONAPARTE WAS FOUND IN THIS NEWSPAPER:

THE ATHENÆUM, N 2155 FEB 13 '69 (1869)

THE RECIPE PRESENTED AS IT IS. 

WHY DID I PUBLISH THIS RECIPE?

I HAVE NEVER EXPECTED THE CHICKEN AUSTERLITZ TO BE THE BOILED CHICKEN. I KNEW THIS WAS THE FOWL, PREPARED WITH TARRAGON, BUT NEVER THOUGHT THIS IS THE BOILED MEAT AND COOKED FOR MORE THAN TWO HOURS, THE FOWL CHICKEN AUSTERLITZ IS PRESENTED WITH A SAUCE BLONDE- TRADITIONAL WHITE SAUCE- WHICH IS EXACTLY WHAT SURPRISES. COLD CHICKEN AUSTERLITZ WOULD PERFECTLY GO WITH A STANDARD MAYONAISE- WITH A HINT OF RADISH.

 Cailles à la Pont d'Austerlitz 

THE ACCENTS OF THE DISH ARE - CHICKEN QUENELLE AND TRUFFLE, AND ASPIC

Take half a dozen boned quails, and fill them with chicken quenelle that has been mixed with chopped truffle. Tie a paper round each one and braise them with good stock vegetables. Leave them in the stock to get cold. Divide the birds in halves. and glaze the upper part ,and then pour on each one a little liquid aspic; garnish them with a star of a cut truffle. Place the quails into a small oval shaped paper cases arrange them in form of a star on a dish, and garnish them with sprigs parsley.

THE RECIPE FOUND IN 

TRUTH, Ост 16 1902