Bohemienne Chicken
From The new practical cookery guide, 1913
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 110. The excerpt below is the record exactly as published.
fennel flavour, cucumber a la creme garnish. Villeroy — Supreme, masked with Villerov sauce, breaded, sauteed, and garnished with Jardiniere and tomato sauce. Pis d’Agneau (Lamb’s Breads). Blanched and braised or breadcrumbed, and used for garnishing, or as a light entree in cocotte. PoULET A BRUN CHICKEN (BROWN). Ambassadrice — Sauteed, garnished with mushrooms, chicken’s liver, cock’s comb and kidneys. Annette — Sauteed with fines herbes, white wine and demiglace, served in a large timbale of Anna potatoes. Arlesienne — Sauteed with aubergines and tomatoes. Beaulieu — Sauteed with quarter of fonds and olive, Parisienne potatoes round. Biarrotte — Sauteed with oil, fines herbes, cepes, white wine, aubergine, and Parisienne potatoes round. 284 The New Practical Cookery Guide. Bohemienne — Sauteed with paprika, sliced tomatoes and onions, pimento and fennel, plain rice
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