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Emily Netuzed recipe book, August 1874
Page 129
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Poulet a la [Marreur?] Cut the chicken as for a fricassee. Lay the joints [illegible] salt and pepper [illegible] Melt 1oz butter [illegible] moisten with white stock a glass of white wine [illegible] sauce into the mix [illegible] in which the fowl has been fried. Pour the sauce over [illegible] fried eggs and butter in the dish. Beure Noir Take the quantity of Butter [illegible] put it in an omelette pan over the fire and brown but on no account burn it. [illegible] a little salt and pepper and a teaspoonful of [illegible] a few [illegible]
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Poulet a la [Marreur?] Cut the chicken as for a fricassee. Lay the joints [illegible] salt and pepper [illegible] Melt 1oz butter [illegible] moisten with white stock a glass of white wine [illegible] sauce into the mix [illegible] in which the fowl has been fried. Pour the sauce over [illegible] fried eggs and butter in the dish. Beure Noir Take the quantity of Butter [illegible] put it in an omelette pan over the fire and brown but on no account burn it. [illegible] a little salt and pepper and a teaspoonful of [illegible] a few [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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