Chicken a la Princesse

Ingredients

• 1 chicken
• A bunch of herbs
• 6 ozs. butter
• Pepper, salt and nutmeg
• 3 yolks of eggs
• 5 pint of double cream
• Carrots and Onions
• 4 ozs. flour
• 3 pint of the liquor the chicken is boiled in
• Asparagus points

Method

1. 1

   Truss and boil the chicken in water with salt, carrots, onions, and herbs for 30 minutes.

2. 2

   Make a sauce with butter, flour, and chicken liquor, season, and cook for 15 minutes.

3. 3

   Beat yolks and cream into the sauce, strain, and stir in butter.

4. 4

   Serve chicken on fried bread with sauce and garnish with asparagus.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 16. The excerpt below is the record exactly as published.

CHICKEN A LA PRTNCESSE. 1 chicken A bunch of herbs 6 ozs. butter Pepper, salt and nuime)?' 3 yolks of eggs 5 pint of double cream Carrots Onions •i ozs. flour ;J pint of the liquor the chicken is boiled in Asparagus points

Cook this with the app: pantry check, scaling, and the assistant.