Poulet a l'Americaine
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 85. The excerpt below is the record exactly as published.
Poulet a I'Americaine. Joint a spring chicken neatly (first singeing it carefully), then dust each joint lightly with black pepper and place in a marinade for an hour, turning it frequently. Have ready a light frying batter, wipe the joints on a clean meat clpth, then dip each into the batter. Grease a bag very thickly and put into it the chicken, place it on the grid in the oven and cook for about three-quarters of an hour
Cook this with the app: pantry check, scaling, and the assistant.