Chicken Saute a La Creole

Poulet Saute a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Fine Spring Chickens
  • 2 Tablespoonfuls of Butter
  • 2 Tablespoonfuls


Take two spring chickens and clean nicely and cut into pieces at the joints. Season well with salt and pepper. Put two tablespoonfuls of butter into a stewpan, and, when it melts, add the Chicken. Let this brown slowly for a good five minutes. Have ready three large onions sliced. Add these to the C