|
Classic
Cook Books
< last page | next page >
page 47
thin, add two yolks of eggs. Finally pour the sauce over the chicken and garnish
with slices of bread cut in triangular form and fried in butter.
Chicken with champignons.
Take some fullgrown chickens, cut them and fry them slightly over a brisk fire
in butter and champignons, pepper and salt. See that they are a little brown on
all sides. Add flour and bouillon, making a pretty thick sauce. When they have
fried a few minutes, put up the chickens on a warm platter.
< last page | next page >
Classic
Cook Books
|
