Chicken Saute a la Creole
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Archive recipe
A historic Creole dish of fine spring chickens, butter, flour, fresh tomatoes and fresh, sweet green peppers. Adapted from Chicken Saute a la Creole, from The Picayune's Creole Cook Book (1910).
Adapted from Chicken Saute a la Creole, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/chicken-saute-a-la-creole.md.
The dish
4 of 11 items checked
archive.org
4 of 11 items checked · 5 aisles
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 chickens and let them brown
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)