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Chicken Saute, Montmorency
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 40. The excerpt below is the record exactly as published.
Chicken saute, Montmorency. Joint a chicken, season with salt and pepper, put three ounces of butter in a saute pan and saute the chicken. When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madere, and one can of French mushrooms
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