Chicken a la Matador
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 2. The excerpt below is the record exactly as published.
Chicken a la Matador. Cut a chicken into fillets and neat joints. Mince finely a Spanish onion and stew it with two ounces of butter, a few drops of lemon, pepper, and salt ; when it has been stewed for half an hour, pass it through a tammy, and mix in with it a good tablespoonful of aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.