Roast Chicken (Paris)

Ingredients

• a fine fowl
• i cup of consomme
• i onion
• a cup of bread-crumbs
• the juice of an orange

Method

1. 1

   Clean, stuff, and roast the fowl, larding with bacon and basting with consomme.

2. 2

   Strain sauce, add onion, parsley, livers, bread-crumbs, and orange juice.

3. 3

   Boil, strain again, and serve with watercress salad.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 28. The excerpt below is the record exactly as published.

ROAST CHICKEN. (Paris.) Clean, stuff, and roast a fine fowl, larding it with bits of bacon, and basting with i cup of con- somme. Strain the sauce, add i onion, some parsley, and the livers, chopped fine, a cup of bread-crumbs and the juice of an orange

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