Sauted Chicken a la Regence
From Choice recipes, 1900
This is a most delectable dish.
Presented as published in 1900. 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 Choice recipes (1900), page 23. The excerpt below is the record exactly as published.
SAUTED CHICKEN A LA REGENCE— Miss Laughlin Joint young chicken, roll in flour and fry. Remove from fat when done. Stir in two tablespoons flour and dilute with one-half pint stock made from trimmings of chicken or beef, one gill mush- room juice and one gill cream. When all is smooth, boil up and add half can of chopped mushrooms
Cook this with the app: pantry check, scaling, and the assistant.