Essence of Poultry
From European and American cuisine, 1914
Serves 4
Set in a cool place until needed.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 76. The excerpt below is the record exactly as published.
Essence of Ponltry.^-^Ghop fine the bones and remnants of ducks, turkeys, or chickens, place them in a saucepan ; add 1 pint of white broth, cover and cook till dry, then add sufficient broth to cover all ; add a bouquet, 1 onion, 1 leek
Cook this with the app: pantry check, scaling, and the assistant.