Boned Squab Chickens (Poulettes desossees) a la Walde

Ingredients

• Clean, wash, and cut squab chickens in half.
• half cup sherry
• one tablespoon butter

Method

1. 1

   Bone wings, body, and second joints, leaving the leg on from the first joint, and form them in the shape of a leg of chicken; put in a pan; sprinkle with pepper and salt and add sherry and butter.

2. 2

   Cook covered for fifteen minutes; glaze with a brown glaze; arrange on toast with brown sauce made from the pan; garnish with watercress or parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 279. The excerpt below is the record exactly as published.

Boned Squab Chickens ( Poulettes desossees) a la Walde Clean, wash, and cut squab chickens in half. Bone wings, body, and second joints, leaving the leg on from the first joint, and form them in the shape of a leg of chicken ; put in a pan ; sprinkle with pepper and salt and add half cup sherry and one tablespoon butter

Cook this with the app: pantry check, scaling, and the assistant.