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Larded Breast of Chicken with Truffles a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 281. The excerpt below is the record exactly as published.
Larded Breast of Chicken with Truffles a la Parisienne Blanc de Poulet larde de T ruffes, a la Parisienne Remove the breast from young chickens — if three pounds, the breast can be cut across in two pieces so that one chicken will make four individual portions; lard with truffles by sticking the ooint of the knife down in the breast of the chicken and putting a ittle piece of truffle into each hole; then put on a buttered pan with some sherry and cook in the oven from twelve to fifteen minutes — well covered. When cooked, glaze with a brown glaze made from chicken broth colored with kitchen bouquet
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