Chicken Viennoise
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Also suitable for turkey, pigeons, quail, game, rabbits.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
Chicken Viennoise. — Si^lit a spiung chicken as for broiling, remove the breastbone, quarter it, and marinade these quarters for an hour or two in oil, vinegar, salt, and pepper ; then roll each piece in fine flour and fry in plenty of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.