Spring Chickens a la Russe
From A guide to modern cookery, 1909
Serves 1
Serve with a Rémoulade sauce separately.
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 352. The excerpt below is the record exactly as published.
SPRING CHICKENS A LA RUSSE Truss the chicken and soak its breast for five minutes in boiling water, that the flesh and the skin may be stiff. Lard it with thin strips of bacon and anchovy fillets; fill it with smooth, truffled sausage-meat
Cook this with the app: pantry check, scaling, and the assistant.