CHICKENS, A LA LYONNAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (5)
  1. Cut the chickens up and fry them in butter, as directed for the chickens with oysters.
  2. When they are done, pour off all the grease.
  3. Add some Lyonnaise sauce (No. 24).
  4. Simmer the whole together on the stove-fire for ten minutes.
  5. Serve.
Original Text
CHICKENS, A LA LYONNAISE. Cut these up and fry them in butter, as directed for the chickens with oysters; when they are done, pour off all the grease, add some Lyonnaise sauce (No. 24), simmer the whole together on the stove-fire for ten minutes, and serve.
Notes
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