Chicken Cutlets à la Bivona

Name: Chicken Cutlets à la Bivona (Côtelettes de Volaille à la Bivona)
Ingredients: cold water; white wine; chicken; onions; herbs; squares of ham; tongue; truffle; tongue; hot water; cream; salt; cayenne; raw white of egg; tarragon; oysters; meat; raw chicken; minced parsley; cooked chicken; chervil; potato; cooked ham; bechamel sauce; butter; buttered paper; lemon; flour; butter

Côtelettes de Volaille à la Bivona

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Butter some cutlet moulds and sprinkle them with freshly chopped tarragon and chervil, or minced parsley; cut some very thin slices of cooked chicken