Chicken, A La Villroy
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 13. The excerpt below is the record exactly as published.
CHICKEN, A LA VILLROY. Boil in good beef stock some chickens, cut up when tender, boil down the gravy until rather thick, add a little flour; dip the chicken in this, sprinkle with bread crumbs, fry quickly in butter; serve with fresh lettuce
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