POUSSINS VIENNOISES
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 28. The excerpt below is the record exactly as published.
POUSSINS VIENNOISES CUT the chicks each into four pieces ; season them well ; dredge them ; dip in beaten egg and roll them in breadcrumbs. A few minutes before serving fry them in hot fat ; drain them and dish them in pyramid form on a folded napkin. Surround with fried parsley and sections of lemon
Cook this with the app: pantry check, scaling, and the assistant.