Devilled Chicken Legs
From The Swedish, French, American cook book, 1918
Serves 2
Potatoes can be served with this dish.
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 283. The excerpt below is the record exactly as published.
Devilled Chicken Legs ( Cuisses de Poulet a la Dlable ) If chicken legs and second joints that have been boiled or roasted are at hand they make a delicious dish. Stir two tablespoons butter and one teaspoon mustard together; spread the chicken legs and second joints all over with the butter; put on a broiler and broil until golden brown. Serve with the mustard sauce
Cook this with the app: pantry check, scaling, and the assistant.