Fillets of Chicken a la Cardinal
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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 Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
Fillets of Chicken ^ la Cardinal. Cook some fillets of chicken in butter, and when done place them in a circle round an entree dish, with a mushroom between each fillet. Fill the centre with AUemagne sauce, to which has been added some lobster and crayfish butter
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