Sauted Chicken à la Paysanne with Olives from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut the chicken into neat joints and season with pepper and salt; put them with two tablespoonfuls of salad oil in a sauté pan with three sliced onions, a bunch of herbs, a little tarragon and...
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Ingredients
- chicken
- salad oil
- onions
- pepper
- salt
- liebig company’s extract of meat
- vegetables
- olives
- sherry
- fine flour
- brown sauce
- herbs
- tarragon
- chervil
- filleted anchovies
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