Recipe or source entry
Chicken a la Milanaise
Stuff a chicken or fowl with fat livers, as in No. 474; truss it for boiling, and having roasted and dished it up, surround it with Milanese ragout, No. 126; garnish with a border of rissolettes, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/chicken-milanaise.html- Legacy revision
8531e8373e9b- Source checksum
62f17ae306dce18b69ed83cde8f45666fe8b78cbb8f2722d0af7ba6004e1e839- Legacy text checksum
24d82bf093dd448abad322aabd90cf3d1303137e00e66a6ae2f3f57986960c74
Cite this page
Chicken a la Milanaise. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/chicken-milanaise.html