Poulet en Casserole
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 27. The excerpt below is the record exactly as published.
POULET EN CASSEROLE r 1 1 AKE a good Surrey fowl and roast a nice golden brown. Make a sauce with the yolks of two eggs, one ounce of butter and three table- spoonfuls of thick cream and seasoning. Stir well until it thickens over a slow fire. When thick, add a tablespoonful of thin glaze
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