Chicken a la Tartare
- 2 spring chickens
- 1 onion
- 1 bay-leaf
- 2 sprigs of thyme
- 1 tablespoonful of minced pickles
- 1 teaspoonful of made mustard
- 1 teaspoonful of tarragon
- 1/2 cup of mayonnaise sauce
Season and stew chickens with onion, some capers, parsley, bay-leaf and thyme chopped fine until tender.
Remove the chickens; add minced pickles, mustard, tarragon and mayonnaise sauce.
Let boil up and pour over the chickens.
Serve with boiled rice.
365 Foreign Dishes (1908).
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