CHICKENS, A LA VENITIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Boil and dish up the chickens.
  2. Sauce the chickens with a Venitienne (No. 26).
  3. Garnish with a border of raviolis (No. 375).
Original Text
CHICKENS, A LA VENITIENNE. The chickens when boiled and dished up, must be sauced with a Venitienne (No. 26), and garnished with a border of raviolis (No. 375).
Notes
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