Chicken à l'Italienne

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 (12)
Instructions (3)
  1. Pass a knife under the skin of the back, and cut out the backbone without injuring the skin or breaking off the rump, draw out the breastbone and break the merrythought; flatten the fowl and put two skewers through it.
  2. Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in which let them soak a few hours.
  3. Broil them before the fire; when done, dish the fowls, garnish them with hot pickle, serve them with a brown Italian sauce over, with a few onions in it.
Original Text
Chicken à l'Italienne. Pass a knife under the skin of the back, and cut out the backbone without injuring the skin or breaking off the rump, draw out the breastbone and break the merrythought; flatten the fowl and put two skewers through it. Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in which let them soak a few hours. Broil them before the fire; when done, dish the fowls, garnish them with hot pickle, serve them with a brown Italian sauce over, with a few onions in it. [Pg 5]
Notes
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