Roast Chicken à la Hambourgeoise
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
The stuffing improves the flavor of the chicken.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 90. The excerpt below is the record exactly as published.
Roast chicken à la hambourgecise. Gigot d'agneau rôti. Roast leg of lamb. Œufs au fromage. Baked eggs and cheese, Tartes aux cerises. © Cherry tartlets. Roast chioken à la Hambourgeoise. Stuff a young chicken with a handful of coarsely-chopped parsley mixed with butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.