Chicken A L'Allemande
From The Dudley book of cookery and household recipes, 1909
Serve very hot.
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 19. The excerpt below is the record exactly as published.
CHICKEN A L’ALLEMANDE rilAKE a large Surrey fowl trussed for boiling ; wrap this in bacon and poach in some good light veal stock. Cut the fowl up into neat pieces and lay them in a dish with hot clear chicken essence poured over them. Take some small button onions, sauted in butter and browned. Put these into a sauce-boat. Take some stewed prunes which have been stoned, put these into another sauce-boat. Make a brown sauce of one pint of Espagnole sauce, one tablespoonful of Lea and Perrin’s Worcester sauce, one tablespoonful of caramel made of sugar and wetted with vinegar
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