CHICKENS, A L'ALLEMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Truss and boil chickens as usual.
  2. When done, dish up with a border of quenelles of potatoes (No. 312), first poached, then covered with fried bread-crumbs, and placed round the chickens.
  3. Sauce them with a rich Allemande sauce (No. 7), and send to table.
Original Text
CHICKENS, A L'ALLEMANDE. These must be trussed and boiled as usual, and when done, dished up with a border of quenelles of potatoes (No. 312), first poached, then covered with fried bread-crumbs, and placed round the chickens; sauce them with a rich Allemande sauce (No. 7), and send to table.
Notes
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