Poulet a la Ghipolata
From The "Queen" cookery books: Entrees, 1901
Great for serving cold turkey.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.
Poulet a la Ghipolata. — Peel and stew some nice chestnuts till tender but not broken, slice down some cooked carrots and some small silver onions pre- viously blanched, having about twelve or eighteen of each according to your dish ; cut down some cold cooked sausages into pieces to match ; and put all these into a pan with some button mushrooms, and enough good veloute or bechamel to heat it all well ; slice down the flesh of a cold cooked fowl
Cook this with the app: pantry check, scaling, and the assistant.