Gypsy Jan - 5-14-2010 at 08:26 PM
From the “Culinary Arts Exhibition of January 28, 1960” pamphlet, submitted by Elmer Waldo Feick, Chef, Waikiki Biltmore Hotel. (Recipe transcribed
verbatim from the pamphlet published by the Honolulu Gas Company Limited.)
Chicken Souvaroff
Stuff one whole chicken with poultry stuffing and truss with string. Lay on its side and cover with fat bacon. Sear for 30 minutes in a hot oven (400
F). turnining after 15 minutes to sear the other side. Reduce to 350F and cook for another 30 minutes, basting frequently. Remove trussing strings
and transfer to an earthenware casserole. Skim fat from juices left in the pan and1/2 cup brown sauce or rich gravy made from beef extract Place one
cup of button or chopped mushrooms and one cup of shallots or chopped onions around the chicken.. Before placing [the] cover on the casserole, add ¼
cup of Madeira or Sherry.
Make a stiff dough of flour and water. Shape the dough into a thick roll and seal the casserole with it.
Bake at 400 F for30 minutes. The dough should be well browned.Remove the dough seal and casserole cover at the table.
This same method can be used for pheasant, partridge or Cornish game hen.