CHICKENS, A L'ITALIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Truss and boil two small chickens according to the foregoing directions
  2. when done, divest them of the paper and dish them up
  3. sauce with a rich brown Italian sauce (No. 12)
  4. garnish with a border of mushrooms farcis (No. 1161), and serve
Original Text
CHICKENS, A L'ITALIENNE. Truss and boil two small chickens according to the foregoing direc- tions; when done, divest them of the paper and dish them up; sauce with a rich brown Italian sauce (No. 12), garnish with a border of mushrooms farcis (No. 1161), and serve.
Notes
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