Chicken a la Chancelliere
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 41. The excerpt below is the record exactly as published.
Chicken a la Chancelliere Bone a couple of chickens and stuff them with a forcemeat made with some lambs' sweetbreads finely chopped, also some finely chopped truffles, mushrooms and pistachio-nuts ; mix all together with two ounces of panada, a gill of good Supreme sauce, a table- spoonful of butter and two Qggs, cayenne pepper, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.