Transcribe
Translate
John and Henry Locke cookery archive, item 1, 1852
Page 25
More information
digital collection
archival collection guide
transcription tips
Entrees of Poularde or Chicken Pullet Fillets of Chicken ala Puree Proceed as for fillets of Turkey. when done make a cottle of rice round the dish (ornamented with egg. [Spawn?] Chopt parsley or different shapes out of boiled vegatables spinach leaves &c.) put in the fillets touch the tops with glaze & serve. _____ Curried Chickens Boil a chicken in stock until tender. Joint it, put the skin into the stock. add roux sufficient to thicken. draw down in another stewpan, some ham, herbs, four large onions sliced and a lump of butter mix all together with two large spoonfulls of curry powder, boil well and scum. rub all through a fine
Saving...
prev
next
Entrees of Poularde or Chicken Pullet Fillets of Chicken ala Puree Proceed as for fillets of Turkey. when done make a cottle of rice round the dish (ornamented with egg. [Spawn?] Chopt parsley or different shapes out of boiled vegatables spinach leaves &c.) put in the fillets touch the tops with glaze & serve. _____ Curried Chickens Boil a chicken in stock until tender. Joint it, put the skin into the stock. add roux sufficient to thicken. draw down in another stewpan, some ham, herbs, four large onions sliced and a lump of butter mix all together with two large spoonfulls of curry powder, boil well and scum. rub all through a fine
Szathmary Culinary Manuscripts and Cookbooks
sidebar
