Cotelettes de Volaille a la Du Barry
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 17. The excerpt below is the record exactly as published.
Cotelettes de Volaille a la Du Barry — Chicken Cutlets^ Du Barry Style. Butter some cutlet-shaped moulds, and fill them with cream chicken forcemeat; put to cook in a moderate oven, but take them out while still rather underdone; allow to get cold, then egg and bread crumb them, and fry in hot lard. Dress on a dish, garnish with puree of cauliflower, and serve separate some Valois sauce
Cook this with the app: pantry check, scaling, and the assistant.