Chicken Boiled a la Providence

Ingredients

• two chickens of a pound and a quarter each
• a pint of Allemande sauce
• a gill of small cuts of boiled carrots
• the same of cooked Lima beans or flageolets
• chopped parsley strewn over

Method

1. 1

   Singe, draw, and wipe the chickens, truss them, and boil in broth for three-quarters of an hour.

2. 2

   Prepare Allemande sauce with the broth, adding boiled carrots and Lima beans.

3. 3

   Dish up the chickens, untruss, pour sauce over, and arrange vegetables on each side.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 206. The excerpt below is the record exactly as published.

Chicken Boiled a la Providence.— Singe, draw, and wipe well two chickens of a pound and a quarter each; truss them from the wing to the leg with a needle, and boil them in good broth for three-quarters of an hour. Prepare a pint of Allemande sauce (No. 210) with the broth of the chickens, adding a gill of small cuts of boiled carrots, the same of cooked Lima beans or flageolets, and let all cook together for three minutes. Dish up the chickens, untruss them, and pour the sauce over, arranging the vegetables on each side. Serve with chopped parsley strewn over

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