Chicken à la Traineau from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Truss a chicken as for roasting, rub it all over with clean dripping, and roast it for half an hour before a brisk fire, then take it up and cut it into neat joints, dish it up in a pile, and pour ...
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Cooking tools:
- Butcher's twine
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- chervil
- tarragon
- warm butter
- leaves
- chicken
- carrot
- lettuce
- leek
- turnip
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