Chicken with Bananas a la Hildur Alexandra
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for dinner or as a luncheon course.
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 278. The excerpt below is the record exactly as published.
Chicken with Bananas a la Hildur Alexandra Poulet aux Bananes, a la Hildur Alexandra Clean and wash young chicken well; cook until tender; leave in the juice until cold. When cold, joint, remove bones, make in round pieces. Put on a buttered pan; put in oven — tightly covered — and AMERICAN COOK BOOK 189 leave until hot through; glaze with a rich cream allemande sauce that has been flavored with sherry. Then take round pieces of toast; put one piece of chicken on each piece of toast, forming a ring on the platter; with fresh peas, string beans, or asparagus tips in the centre; garnish with fried bananas all around
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Cook this with the app: pantry check, scaling, and the assistant.