Poulet d Veslragon
From The "Queen" cookery books: Entrees, 1901
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 d Veslragon. — Slice down neatly some RECHAUFFES. 149 chicken (or any white meat), and heat it in a little good white stock ; adding gradually enough tarragon vinegar to season it, and just as you are about to serve it, strew over it some minced green tarragon leaves
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