Chicken a l’Americaine
From Paper-bag cookery, 1911
A lentil salad should accompany chicken cooked after this fashion.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 19. The excerpt below is the record exactly as published.
Chicken a l’Americaine. — Joint a spring chicken neatly (first singeing it carefully), then dust each joint lightly with black pepper and place in a marinade for an hour, turning it frequently. Have ready a light frying bat- ter, wipe the joints on a clean meat cloth, then dip each into the batter. Grease a bag very thickly and put into it the chicken, place it on the broiler in the oven, and cook for about three-quarters of an hour. Then take it out of the bag, drain it carefully, dust lightly with salt and a very little cayenne pepper
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Cook this with the app: pantry check, scaling, and the assistant.