Chicken a la Davenport
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 Davenport. Stuff a fowl with a forcemeat made of the hearts and livers, an anchovy, the yolk of a hard- boiled egg, one onion, a little spice, and a little shred veal-kidney fat
Cook this with the app: pantry check, scaling, and the assistant.