Chicken in Noodle Border a la Sauterne
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an 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 277. The excerpt below is the record exactly as published.
Chicken in Noodle Border a la Sauterne Poulet, horde de Vermicelle, a la Dauce Select young chicken; clean and wash, cook in water with pepper, salt, carrots, and onions until quite tender; leave in their own stock until cold. Then remove the meat from the bones and cut in nice THE SWEDISH, FRENCH, dices, breast and dark meat. Then put on a covered plate in oven so it is hot. Make a rich sauterne sauce
Cook this with the app: pantry check, scaling, and the assistant.