No. 1912
Chickens, English Style—Boiled
Poulets Bouillis a l'Anglaise
Prepare and truss some young two-pound chickens as for an entree (No. 178), boil them in stock (No. 194a) and drain when done; dress and cover with a well buttered veloute sauce (No. 415), adding to it chopped parsley and lemon juice.