Chickens with Peas

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Truss them as for boiling, blanch them five minutes, and wash them clean.
  2. Braise them till tender with a little veal stock and bards of fat bacon or with white paper over them.
  3. When they are to be served up wipe them dry, glaize the tops lightly, and put pea sauce under.
Original Text
Chickens with Peas. Truss them as for boiling, blanch them five minutes, and wash them clean; then braise them till tender with a little veal stock and bards of fat bacon or with white paper over them. When they are to be served up wipe them dry, glaize the tops lightly, and put pea sauce under. [120]
Notes
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