Fillets of Chicken à la Cardinal

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

fillets of chicken ↝ Chicken fillet, grilled [Chicken patties, nuggets and tenders]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a mushroom ↝ Mushrooms, raw [Other vegetables and combinations]
some lobster and crayfish butter ↝ Lobster [Shellfish]
crayfish tails

for the sauce

some Allemagne sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Cook some fillets of chicken in butter.
When done place them in a circle round an entrée dish, with a mushroom between each fillet.
Fill the centre with Allemagne sauce, to which has been added some lobster and crayfish butter to make it red.
Garnish with crayfish tails if handy.

Original Text

Fillets of Chicken à la Cardinal.

Cook some fillets of chicken in butter, and when done place them in a circle round an entrée dish, with a mushroom between each fillet. Fill the centre with Allemagne sauce, to which has been added some lobster and crayfish butter to make it red. Garnish with crayfish tails if handy.

Notes

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