Photo: Lily Banse
Ingredients
- four pieces
- parsley
Directions
1
Remove the breasts from several chickens; cut them lengthwise, each breast giving four pieces. Simmer them in salted water until tender. Make a Poulette sauce (see page 280), and pour over the breasts piled on a dish. Sprinkle with parsley chopped very fine. Use a generous amount of sauce.
By Mary Ronald ·
Recipe sourced from
gutenberg