Chipolata Garnish
From With a saucepan over the sea, 1902
Serves 6
A Spanish recipe for garnishing entrees.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 23. The excerpt below is the record exactly as published.
CHIPOLATA GARNISH. (A Spanish recipe.) In Spain chicken or sweetbread or any entree is rendered attractive by the addition of Chipolata. Cut up into neat pieces equal parts of carrots, chestnuts (parboiled and free from shell), mush- rooms, turnips, and small sausages. Cover with consomme and cook until tender, adding a spoon- ful of sher
Cook this with the app: pantry check, scaling, and the assistant.