Chicken à l’Algérienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick, singe and clean, and cut an uncooked chicken into neat joints, then lay them in a sauté pan with two ounces of clarified butter or salad oil, and season with salt and cayenne pepper; for a...
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Cooking tools:
- Kitchen torch
- Chef's knife
- Cutting board
- Saute pan
- Stove
Ingredients
- oil
- butter
- ham
- parsley
- croûtons of fried bread
- mushrooms
- button mushrooms
- lemon juice
- liebig company’s extract of meat
- brown sauce
- marshall’s curry powder
- rice cream
- sherry
- clove of garlic
- herbs
- onions
- whole chicken
- cayenne pepper
- bacon
- raw ham
- clarified butter
- chicken
- salt
- salad oil
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