Chickens a la Paysanne
From The Dudley book of cookery and household recipes, 1909
Best served in a deep earthenware fireproof dish.
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 22. The excerpt below is the record exactly as published.
CHICKENS A LA PAYSANNE CUT up two fowls as for a fricassee. Pour into a stewpan five tablespoons of the best oil and half a pound of the freshest butter. Cook the fowls in this until they are well coloured. Then take them out and replace them by carrots (two) and two onions
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