Chicken or Partridge aux Choux
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 26. The excerpt below is the record exactly as published.
CHICKEN OR PARTRIDGE AUX CHOUX Blanch some cabbage, inner leaves only, and stew them thoroughly in stock with salt and pepper. The bird is to be braised separately and served embedded in the cabbage, dressed round with small sausages or boiled bacon in small pieces
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