CHICKENS, A LA MILANAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Truss and boil the chickens.
  2. When done, dish them up with a ragout à la Milanaise, see Capon à la Milanaise (No. 677).
  3. They may also be garnished with a border of rissoles (No. 1020).
Original Text
CHICKENS, A LA MILANAISE. These should be trussed and boiled, and when done, dished up with a ragout à la Milanaise, see Capon à la Milanaise (No. 677); they may also be garnished with a border of rissoles (No. 1020).
Notes
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