Chicken Fricassee a l'Americaine
From The table, 1889
Serves 2
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 207. The excerpt below is the record exactly as published.
Chicken Fricasse a PAmericaine.— Boil two chickens as for No. 779 ; cut them into twelve pieces, and put them into a sautoire with eight minced mushrooms, an ounce of cooked salt pork cut into small squares, and half a pint of Allemande sauce (No. 210). Warm thoroughly without boiling, and serve with six heart-shaped pieces of fried bread
Cook this with the app: pantry check, scaling, and the assistant.