Chicken Legs Sauté

Ingredients

• 2 fine-chopped onions
• 2 ounces butter
• legs and thighs of 3 chickens
• 1 tablespoonful seasoning salt
• 1 pint of chicken or veal broth
• the juice of V, lemon
• a few spoonfuls of cream

Method

1. 1

   Cook onions and butter for 5 minutes.

2. 2

   Season chicken legs and add to the pan, cover and cook for 30 minutes.

3. 3

   Dust with flour, stir, and add broth.

4. 4

   Cook until chicken is done, add lemon juice and cream.

5. 5

   Serve on a hot dish with garnish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 251. The excerpt below is the record exactly as published.

2 fine-chopped onions and 2 ounces butter over the fire, cook 5 minutes ; season the legs and thighs of 3 chickens with 1 tablespoonful seasoning salt, add them to the onions and butter, cover and cook 30 minutes ; then dust over 1 heaping tablespoonful fiour, stir for a few minutes ; add 1 pint of chicken or veal broth ; cook slowly until the chicken legs are done ; add the juice of V, lemon ; and last, add a few spoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.