FRICASSEE OF CHICKENS, A LA FINANCIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (1)
  1. Prepare this as directed in No. 968, and when it is dished up, garnish it with groups of cocks'-combs, mushrooms, truffles, and some small quenelles of fowl; place eight large crayfish in an upright position round the entrée, and a larded sweetbread on the top.
Original Text
FRICASSEE OF CHICKENS, A LA FINANCIERE. Prepare this as directed in No. 968, and when it is dished up, garnish it with groups of cocks'-combs, mushrooms, truffles, and some small quenelles of fowl; place eight large crayfish in an upright position round the entrée, and a larded sweetbread on the top.
Notes
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