Paistetta (Roast Chicken)
From Banquets of the nations, 1911
Serves 6
Serve immediately for best flavor.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 65. The excerpt below is the record exactly as published.
Paistetta. (Roast Chicken.) Truss, and wrap in greased paper, and roast, a large chicken in the oven. Make a roll of mashed potatoes, which put round the dish you intend to serve it in ; have ready, cut from a cold tongue, as many pieces of the shape of the quenelles ; warm gently in a little gravv, then put the quenelles on the border, having cut a piece off the end so that they may stand properly, with a piece of tongue between each ; put the fowl in the centre ; have ready made a quart of white cullis, which pour over the fowl and quenelles, glaze the tongue and serve very hot with cucumber salad and stewed cranberries
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Cook this with the app: pantry check, scaling, and the assistant.