gluten-freenut-freeegg-freesoy-freeshellfish-free
Chicken a la Monte Carlo
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 149. The excerpt below is the record exactly as published.
Chicken a la Monte Carlo Melt two tablespoons of butter in an earthen dish or cas- serole with one carrot, three onions sliced, two bay leaves, salt, pepper and sole thyme. Add a young fat fowl, cut into joints and let it get brown. Then add one pint of consomme and cover air tight. Cook three-quarters of an hour. It must simmer all the time. If the fowl is old it will take longer to cook it. Add two tablespoons sherry, a dozen potato balls fried in butter, a dozen button mushrooms
Cook this with the app: pantry check, scaling, and the assistant.