Chicken with Tarragon from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Truss the chicken as for braising, put it into a clean stewpan with some good gravy or stock and about two tablespoonfuls of blanched and shredded tarragon leaves; let this boil gently for about fo...
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Cooking tools:
- Butcher's twine
- Chef's knife
- Cutting board
- Measuring spoon
- Saucepan
- Stove
- Slotted spoon
Ingredients
- whites
- shells of egg
- fork
- chicken
- tarragon
- tarragon leaves
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