Chicken Legs (Cuisses de Poulets), a la Sauterne
From The Swedish, French, American cook book, 1918
Serves 2
Serve on a green or white foundation; put a paper frill in each piece with mushroom sauce in the centre.
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 275. The excerpt below is the record exactly as published.
Chicken Legs ( Cuisses de Poulets ), a la Sauterne When the breast of a chicken has been used and legs and second joints are at hand, wash well, put in hot water with pepper, salt, onions, and carrots; let simmer slowly — with a cover — until well done. When cold, cut in round pieces three and a half inches around; put in oven with some sherry and butter in the pan
Cook this with the app: pantry check, scaling, and the assistant.