Dijon Chicken en Croûte / Dijon-Kylling en Croûte

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Dijon Chicken en Croûte / Dijon-Kylling en Croûte

Baked chicken breast wrapped in puff pastry with a creamy typically French mustard sauce, served in a simple manner with asparagus beans and garnished with parsley. Sounds great to me – Ted

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Medieval Monday – Sauge – Chicken with Sage Sauce / Kylling med Salviesaus

A 15th Century recipe found on One Year and Thousand Eggs
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A recipe from From the 15th Century cook book Harleian MS. 279, Volume I, found on One Year and Thousand Eggs a treasure chest of a blog for anyone interested in medieval recipes.

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Hungarian Chicken / Ungersk Kyckling

A recipe from Håkan Håkanson’s “Kunglig Spis”
(Royal Oven) published in 1982
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Håkan Håkansson writes: Hungarian chicken is a hearty, full-bodied dish with a colorful appearance. A nice alternative to the light and more spring like chicken dishes.

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American Chicken Salad / Amerikansk Kyllingsalat

A classic salad recipe found in “Norsk Ukeblads Store Salatbok”
(Norsk Ukeblad’s Large Salad Book) published in 1984

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Chicken And Bacon Casserole / Kylling Og Bacongryte

A recipe from “Good Housekeeping Cookery Book” published by  Ebury Press in 1976. The Book was first published in 1948

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See this book and lots of delicious recipes on:
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