Anglaise (Spatchcock)
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 299. The excerpt below is the record exactly as published.
ANGLAISE (Spatchcock) Split the chicken open, laterally, proceeding from the ex- tremity of the belly to the wing-joints. Open it without separat- ing the two halves, flatten it so as to break the joints and the bones, and remove the fragments of the latter with great care. Fix the wings by means of a skewer; sprinkle the chicken with melted butter, season it, and half-cook it in the oven. This done, sprinkle it with bread-crumbs and melted butter, and complete its cooking on the grill. Set it on a round dish, bordered with gherkins
Cook this with the app: pantry check, scaling, and the assistant.