Recipe: Chickens Chiringrate

Cut off the feet of a CHICKEN, break the breastbone flat, but be careful not to break the skin. Flour it and fry it in butter, drain all the fat out of the pan, but leave the CHICKEN in. Make a farce from half a pound of fillet of BEEF, half a pound of VEAL, ten ounces of cooked HAM, a shalot, a bouquet garni, and a piece of carrot, pepper, and salt; cook in stock, and then pass it through a sieve, and lay this farce over the CHICKEN. After stewing the CHICKEN for a quarter of an hour, make a rich gravy from the stock, and add a few mushrooms and two spoonfuls of port wine; boil all up well, and pour over and around the CHICKEN.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)