Poulet aux champignons

Name: Poulet aux champignons
Ingredients: some nicely cleaned and trimmed mushrooms; a good piece of butter; two parts of white stock; one of light white wine; the chicken sliced down

From The "Queen" cookery books: Entrees, 1901

Any meat can be served this way, but white meat is best.

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 aux champignons. — Lay some nicely cleaned and trimmed mushrooms in a pan in which you have previously melted a good piece of butter, and before their juice begins to run out, dredge them lightly with a little sifted flour, moistening it gradually with two parts of -white stock to one of light white wine ; season it with white pepper, salt, and a little nutmeg, lay in the chicken sliced down

Cook this with the app: pantry check, scaling, and the assistant.