Chicken Cutlets a l’Ambassadrice
From The Swedish, French, American cook book, 1918
Serves 1
Entree for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 284. The excerpt below is the record exactly as published.
slices of the breast from raw chicken and form in small cutlets; coat with chicken forcemeat. Sprinkle half of the cutlets with truffles and half with finely chopped ham. Put on a but¬ tered pan with some sherry, pepper, and salt; put in oven and cook from eight to ten minutes — well covered. Serve on a foundation of hominy or rice
Cook this with the app: pantry check, scaling, and the assistant.