Grilled Chicken Florentine
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 26. The excerpt below is the record exactly as published.
GRILLED CHICKEN FLORENTINE rilAKE a plump white chicken ; cut it open from the back ; spread out and flatten well ; rub both sides with lemon juice, and season well with pepper and salt ; insert two or three skewers so as to keep the chicken quite flat ; immerse in sweet oil for about ten minutes ; sprinkle with chopped parsley
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