Chicken (Poulet) a la Napoleon
From The Swedish, French, American cook book, 1918
Serves 1
Serve with a truffle sauce made from chicken broth.
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 279. The excerpt below is the record exactly as published.
icken ( Poulet ) a la Napoleon Roll nice puff paste very thin in a large sheet; put on a buttered baking sheet and bake until golden brown and crispy. When ready to serve, heat the pastry and fill. The filling for four persons is: one cup cooked ground chicken and three tablespoons cream sauce flavored with sherry
Cook this with the app: pantry check, scaling, and the assistant.