Chicken a la Bordeaux

Ingredients

• Take young squab chickens
• a piece of sausage
• a few small onions
• a tablespoon butter for each chicken
• salt
• pepper
• a cup of hot water or stock

Method

1. 1

   Stuff chickens with celery, onions, and seasoning.

2. 2

   Place in a pan with sausage, small onions, butter, salt, pepper, and hot water or stock.

3. 3

   Cover and stew until tender.

4. 4

   Remove sausage and gravy, brown chickens in the oven, and pour over the rest when done.

As published

This recipe was extracted from Council cook book (1908), page 22. The excerpt below is the record exactly as published.

Chicken a la Bordeaux. Take young squab chickens, stuff them with celery, onions, and seasoning. Into the pan put the chickens, a piece of sausage, a few small onions, a tablespoon butter for each chicken, salt, pepper, some dried herbs, and a cup of hot water or stock

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