Grilled Chicken à la Chasseur

Ingredients

• some young chickens
• soak in olive oil
• seasoned with salt
• pepper
• slices of onion
• parsley
• lemon juice
• bread-crumb lightly
• slices of fried onion
• chopped ham
• Madeira sauce

Method

1. 1

   Split the chickens down the back and beat until flat.

2. 2

   Soak in olive oil seasoned with salt, pepper, onion, parsley, and lemon juice for an hour.

3. 3

   Bread-crumb lightly and grill.

4. 4

   If cut into joints, dish up in a pyramid.

5. 5

   Add fried onion and chopped ham to Madeira sauce and pour over the grilled chicken.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 33. The excerpt below is the record exactly as published.

Grilled chicken à la Chasseur. If possible procure some young chickens for this dish, split them down the back and beat until flat ; if you have large fowls, they must be cut up into joints Soak for an hour in olive oil, seasoned with salt, pepper, slices of onion, parsley, and lemon juice ; bread-crumb lightly, and grill on a gridiron ; if cut up into joints, dish up in a pyramid. Add some slices of fried onion and chopped ham to some Madeira sauce

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