Chicken Milanese

Ingredients

• Prepare and truss a young chicken
• two tablespoonfuls of olive oil
• a cupful of white wine
• a cupful of bouillon
• salt and cayenne to taste
• one spoonful of dried mushrooms
• soaked in one cupful of water
• one-half can of mushrooms
• a dozen olives
• a tablespoonful of butter
• one tablespoonful of flour
• about a pint of boiled spaghetti or tagliarini

Method

1. 1

   Truss chicken and place in casserole.

2. 2

   Pour olive oil, wine, bouillon, salt, cayenne, mushrooms, and canned mushrooms over it.

3. 3

   Cover and simmer for about an hour, turning occasionally.

4. 4

   Add olives and butter mixed with flour, bring to a boil.

5. 5

   Remove chicken, add spaghetti to sauce, and serve chicken surrounded by spaghetti with grated Parmesan cheese.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 16. The excerpt below is the record exactly as published.

CHICKEN MILANAISE — Prepare and truss a young chicken, as if for roast- ing. Put it in a casserole, and pour over it two tablespoonfuls of olive oil, a cupful of white wine, a cupful of bouillon, salt and cayenne to taste, one spoonful of dried mushrooms, soaked in one cupful of water and chopped fine, and one-half can of mush- rooms. Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally ; add a dozen olives and a tablespoonful of butter, braided, with one table- spoonful of flour, and bring to a boil. Remove the chicken and add about a pint of boiled spaghetti or tagliarini to the sauce. Place the chicken on a platter, surround with the spaghetti, and serve with grated Parmesan cheese. TURKISH PILAU — Boil a fowl in two quarts of water, to which has been added two onions, cut in quarters, three bay leaves, one tablespoonful of salt, a few whole peppers, three cloves and one stick of cinnamon. When beginning to be tender, remove the fowl and cut all the white meat off in neat pieces. Strain the broth into another saucepan and bring to a boil (there should not be more than a quart of it). Scatter slowly in one cupful of well-washed rice, and boil hard until it has swelled well ; then add a cupful of seeded raisins, the cut-up chicken, and a large lump of fresh butter, and simmer on the back of the stove until the rice is thoroughly done, stirring occasion- ally with a fork. CHICKEN CURRY (Hindustani) — Slice one medium-sized onion, one clove of garlic, and a small piece of ginger-root, and fry until light brown in three tablespoon- fuls of olive oil. Then add two tablespoonfuls of curry powder and one tablespoonful of flour

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