Grilled Chicken—with Mushroom Sauce

Preparation info

  • 4

    helpings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Make Espagnole sauce, add mushrooms to it, correct seasoning and keep the sauce hot. Divide chicken into pieces convenient for serving, brush them with salad oil or oiled butter. Cut a slice of bread to fit the serving dish; fry this until lightly browned. Cut the ham into short strips and fry this. Grill prepared chicken until tender—about 15–20 min.

Pile chicken on the croûte, strain