Fritot de Volaille
From Culinary jottings, 1885
Accompany with bread sauce or poivrade.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 249. The excerpt below is the record exactly as published.
Fritot de volaille- This simple dish should be noted : — Cut up a well grown chicken as if for fricassee : marinade the pieces in salad oil with the juice of a lime, an onion sliced in rings, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.