Chicken Lockridge
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Serves 2. Recipe by Jerome Brizzolari, Chef of Multnomah Hotel.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 21. The excerpt below is the record exactly as published.
Chicken Lockridge. Cook the breasts of a spring chicken which has been larded with truffles, in a glass of white wine and a pint of supreme sauce. Serve the chicken on a medallion of fried hominy, with fresh mushrooms on the side
Cook this with the app: pantry check, scaling, and the assistant.