Chicken a la Continental
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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 Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.
Chicken a la Continental. Beat up two eggs with butter, pepper, salt, and lemon-juice ; then cut up the fowls, dip them in the egg paste, and roll them in crumbs and fried parsley
Cook this with the app: pantry check, scaling, and the assistant.