Chicken (Poulet) a la Newbourg
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for luncheon or dinner.
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 282. The excerpt below is the record exactly as published.
icken ( Poulet ) a la Newbourg Take chicken that has been boiled and left in the juice until cold; cut the breast in pieces. Put in half cup chicken broth on stove to heat with little sherry, pepper and salt; take yolks of four eggs and mix with half cup cream and some cayenne pepper; add to the chicken, shaking the pan until it becomes hot and taking care not to let it curl. Dish up on a warm platter, and garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.