Chiffonade of Chicken à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take about three quarts of poultry stock and put it in a stewpan with two or three sliced onions, a bunch of herbs, six or eight peppercorns, two or three cloves, and half a raw chicken. Bring to t...
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
Ingredients
- salt
- cream
- whole eggs
- savoury custard
- carrot
- vegetables
- nutmeg
- white pepper
- cucumber
- turnip
- poultry stock
- onions
- herbs
- peppercorns
- celery
- tarragon
- chervil
- chicken
- cloves
- raw chicken
- white meat
- eggs
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