Bissoles of Chicken
From The spirit of cookery, 1895
This is a fried version of chicken mince.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 305. The excerpt below is the record exactly as published.
Bissoles of Chicken are the fried form of mince of which the Dunelm of Chicken, so ably described by Ignotus in ‘ Culina Famulatrix Medicinae ’ is the stewed form. In the absence of fresh mushrooms
Cook this with the app: pantry check, scaling, and the assistant.