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Chicken a la Bonne Femme

Name: Chicken a la Bonne Femme
Yield: 2 servings
Ingredients: two chickens; a pint of the broth; some butter; butter and flour worked together; the juice of half a lemon; the yolks of four eggs

From Cookery and housekeeping, 1882

Serves 2

Avoid serving legs if chickens are not young.

Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 88. The excerpt below is the record exactly as published.

Chicken a la Bonne Femme. Stew two chickens in stock till they are three parts done, then take them out. Have ready a stew- pan and make a sauce with ^ pint of the broth in which the chickens have been stewed, some butter and flour worked together, and simmer for half an hour ; then add the juice of half a lemon and the yolks of four eggs

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