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139308799
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Recipe for Chicken a la Critti and Sauces
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139308799
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Recipe for Chicken a la Critti and Sauces
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Bess W. Truman Papers
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(: H I C if N à la C R
Take a chicken of 800 git (about 2 pound ) and let it boil in Consommé,
then cut it in quarters and take away the skin and bons.
Put those quarters on top of a thick bed of "FETTUCCINE" wich have to be
slightly buttered.
Pour on the top of the lot the sauce MORNAY, then cover everything with
rasped Parmesan cheese, and put the lot in the OWEN for 7-8 minuts to get
the nice colour colled "Cooked at the Salamander ways
HOW TO MAKE THE SAUCE MORNAY
cake 150 gr. of Bescamell and mixe it with 150 gr. or milk cream, "hen let
the mixture boil for 5 Minuts, but keep on stearing with 8 vood spoon.
After 5 minuts put 15 gr. of rasped Parmesan cheese and Jet the 3.0t boil
for another 4-5 minuts and take it way from the tite and, always etering
with the spoom (don't forget it) put the mizture 115 gr. of fresh butter
and then straight away 100 gr. of SACE HOLLANDAISE,
If the mixture looks too solid, You may put in 3-4 spoons of liquid milk crear.
HOW TO MAKE THE SAUCE HOLLANDAISE
Take two jolkes of egg and put them in a Saucepaut with 4-5 table
spoons of water and mixe the lot with a quick Stering until its volume wiza
grow. ( The same You make the SABAYON ).
The put 125 gr. of fresh butter in a Sauceapaut and let it mali
at a very low temperature (I should saw luckwarm).
In this way the best part of the butter comes to the top then with
a spoon take only the top part of it, but very carefully without ster the
malted butter, then put in the eggs You've prepared before.
Don't forget just alittle salt, it's necessary, but not pepper
at all.
Hope You will enjoid and have a great succes with Your Friends
You will remember the GRITTI PALACE HOTEL and the Maître d Hötel
( Renato Corradi )
?
resumes
Venice