gluten-freenut-freesoy-free
Chicken Bouchees
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 360. The excerpt below is the record exactly as published.
Chicken Bouchees. — Pry round croutons in butter ; when cold spread each thinly with mayonnaise or tartare sauce. Upon this arrange a layer of little slices of cold chicken, then some lettuce very finely shred, and finish with a filleted anchovy
Cook this with the app: pantry check, scaling, and the assistant.