Frenchdinner

Chicken en Papillotte

Name: Chicken en Papillotte
Cuisine: French
Ingredients: Cut three squab chickens in halves; Oil six large circles of strong white paper; Place a piece of chicken on a thin slice of ham; cover with cream sauce; with a few mushrooms and sliced truffles in it, or green peas

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 55. The excerpt below is the record exactly as published.

HICKENS EN PAPILLOTTE Cut three squab chickens in halves. Oil six large circles of strong white paper, or use Soyer bags of a suitable size. Place a piece of chicken on a thin slice of ham, cover with cream sauce (No. 123), with a few mushrooms and sliced truffles in it, or green peas

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