CHICKENS, A LA DIABLE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Draw and singe the chickens.
  2. Twist their legs inside neatly through the sides without tearing the skin.
  3. Cut them through the breast-bone, lengthwise, into halves.
  4. Take out all the bones.
  5. Season with pepper and salt.
  6. Rub them over with a paste-brush dipped in clarified butter.
  7. Broil them on both sides, of a light colour.
  8. When done, dish them up and glaze them over.
  9. Pour some sauce à la Diable (No. 17) under them, and serve.
Original Text
CHICKENS, A LA DIABLE. First draw and singe the chickens, and then twist their legs inside neatly through the sides without tearing the skin; next cut them through the breast-bone, lengthwise, into halves; take out all the bones, season with pepper and salt, rub them over with a paste-brush dipped in clarified butter, and broil them on both sides, of a light colour; when done, dish them up and glaze them over, pour some sauce à la Diable (No. 17) under them, and serve.
Notes
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