Chicken à l’Algérienne

Name: Chicken à l’Algérienne (Poulet à l’Algérienne)
Ingredients: oil; butter; ham; parsley; croûtons of fried bread; mushrooms; button mushrooms; lemon juice; liebig company’s extract of meat; brown sauce; marshall’s curry powder; glaze; rice cream; sherry; clove of garlic; herbs; butter; onions; whole chicken; cayenne pepper; bacon; raw ham; clarified butter; chicken; salt; salad oil

Poulet à l’Algérienne

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Pick, singe and clean, and cut an uncooked chicken into neat joints, then lay them in a sauté pan with two ounces of clarified butter or