Chicken en Surprise
From Luncheons, 1902
Garnish with fried potato balls and parsley.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 39. The excerpt below is the record exactly as published.
CHICKEN EN SURPRISE Bone a chicken without removing the leg or wing bones. Spread the boned chicken on a board, lay a roll of force- meat on it, draw it together, giving it the shape of the chicken, and sew the skin together. Put the legs and wings into the positions of a trussed fowl, roll it in a piece of cheese- cloth, and secure the ends well. (See Boning and Braising, pages 181-182, "Century Cook Book.") Put it in a pot with enough water to cover it, add soup vegetables, herbs and spices
Cook this with the app: pantry check, scaling, and the assistant.