Fritot ou Marinade de Volaille
From A guide to modern cookery, 1909
Serves 2
Boiled fowl is preferable for better marinade absorption.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 304. The excerpt below is the record exactly as published.
FRITOT OU MARINADE DE VOLAILLE Cut some boiled or roast fowl into slices, and marinade these in a few drops of oil, lemon juice, and some chopped herbs
Cook this with the app: pantry check, scaling, and the assistant.