Braised Chicken with Piquant Sauce

Ingredients

• 2 tablespoonsful of strong brown ** Grundsauce
• 2 tablespoonsful lemon juice
• 2 tablespoonsful red wine
• 1 chopped Sardelle
• a little sugar
• a pinch of pepper
• a teaspoonful of chopped parsley

Method

1. 1

   Braise the chicken according to the previous recipe, and cut up.

2. 2

   To make the piquant sauce, add to the gravy the strong brown sauce, lemon juice, red wine, chopped Sardelle, sugar, and pepper, and boil up.

3. 3

   Then add chopped parsley and pour over the fowl.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 36. The excerpt below is the record exactly as published.

Braised Chicken with Piquant Sauce.) Braise the chicken according to previous recipe, and cut up. To make the piquant sauce, add to the gravy 2 table- spoonsful of strong brown ** Grundsauce" (j^^ recipe, page 55), 2 tablespoonsful lemon juice, 2 tablespoonsful red wine, i chopped Sardelle, a little sugar and a pinch of pepper and boil up. Then add a teaspoonful of chopped parsley

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