Emince de Chapon aux Concombres
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 20. The excerpt below is the record exactly as published.
Emince de Chapon aux Concombres — Colloped Capon with Cucumbers. Cut the remainder of a cooked capon (or fowl) into neat slices, put them into a pan with a little chicken broth and heat well. Then add some Cream sauce and some cucumbers
Cook this with the app: pantry check, scaling, and the assistant.