Chicken Villeroi
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 19. The excerpt below is the record exactly as published.
CHICKEN VILLEROI POACH a young white chicken without completely cooking it. Let this cool and cut it into neat joints, then mask it well with the following villeroi sauce. Dip the pieces into some well-beaten egg and bread crumbs and fry in clean fat
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