Chicken à la Romaine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick and cleanse the fowl, cut it up in neat joints, season it with pepper, salt, and ground ginger, chopped parsley, bay-leaf and thyme; put into a sauté pan two tablespoonfuls of salad oil, make...
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:
- Chef's knife
- Cutting board
Ingredients
- pepper
- fowl
- bay-leaf
- parsley
- ground ginger
- salt
- chicken
- oil
- salad oil
- thyme
- flavoured stock
- tomatoes
- fine flour
- onions
- marshall’s carmine
- maccaroni
- tarragon vinegar
- pieces of fowl
- tarragon
- chervil
- olives
- anchovies
- manner
- game
- poultry
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
Chicken Salad à la Hanson 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
Chicken à la Traineau from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Curried Chicken à la Simla from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Supreme of Chicken à l’Ivoire from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chicken à l’Algérienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chiffonade of Chicken à la Princesse 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