Fritot of Chicken and Tomato Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a young white chicken that has been hung for three or four days, pick, singe, and cleanse it, and then cut it up into neat joints as if for fricassée; put it into a stewpan with two onions...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
Ingredients
- chicken
- onions
- herbs
- parsley
- eschalot
- mignonette pepper
- lemon
- salt
- peppercorns
- salad oil
- boiling water
- tomato sauce
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Fricassée of Chicken from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fritot of Onions in Slices from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Sauted Chicken à la Marengo from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Sauted Chicken à la Paysanne with Olives from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Grilled Chicken, Tartare Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chicken with Tarragon from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Little Chicken Soufflés à la Baronne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fritot à l’Armagnac from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com