Fritot of Chicken A LTAUENKE
From Practical household cookery, 1891
Serves 1
Serve with Italian sauce.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 133. The excerpt below is the record exactly as published.
FRITOT OF CHICKEN A LTTAUENKE. After having singed, drawn, and cut a chicken as for stewed chicken with risotto, marinade the pieces in a hasin for three or four houra with half a gill of salad-oil, the juice of half a lemon, salt and pepper, a few sprigs of thyme and parsley, one bay-leaf, and a sliced onion
Cook this with the app: pantry check, scaling, and the assistant.