Chicken, Tyrolienne

Ingredients

• a tender fowl
• a spoonful of sherry
• half a cup of brown gravy
• a slice of boiled ham
• one large tomato
• sprinkle liberally with salt
• sprinkle liberally with pepper
• sprinkle with chopped parsley
• garnish with apples fried in butter

Method

1. 1

   Joint the fowl, dust with flour, and simmer in butter until browned.

2. 2

   Add sherry, brown gravy, diced ham, and tomato.

3. 3

   Simmer again, dish up, and garnish with parsley and fried apples.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 67. The excerpt below is the record exactly as published.

Chicken, Tyrolienne Boiled rice Asparagus, Hollandaise Strawberry pie Coffee Viennese bean soup. Wash a pint of beans, then put them in water and let them soak over night. Then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork, and cook slowly for three hours, by which time the beans should be done. Meanwhile mince an onion, a large carrot, and a stalk of celery ; fry them in butter, but do not brown. Add a spoonful of flour and two cups of the beans, making a thick sauce ; add this to the beans in the pot, and cook slowly for another hour. Season to taste, and sprinkle with chopped parsley before serving. Cut the pork in very thin slices, and serve one slice to each plate. Chicken, Tyrolienne. Joint a tender fowl, and dust lightly with flour. Put into a pan with plenty of butter, and simmer slowly for about fifteen minutes, turning frequently so it will become brown on all sides. Then sprinkle liberally with salt and pepper, add a spoonful of sherry and half a cup of brown gravy, a slice of boiled ham diced fine, and one large tomato cut in small pieces. Simmer slowly again for ten minutes. Dish up on a platter, sprinkle with chopped parsley, and garnish with apples fried in butter

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