Bagotktant

Ingredients

• 1 ounce of butter
• 1 tablespoonful of flour
• Ys pint boiling milk
• a small bouquet
• Y, teaspoonful nutmeg
• 1 gill of mushroom liquor
• 12 whole peppers
• 1 even teaspoonful salt
• 1 chicken liver seasoned
• 1 ounce butter
• 1 pint of cooked chicken meat
• from 2 to 4 tablespoonfuls of cream

Method

1. 1

   Cook butter and flour for 3 minutes; add boiling milk, bouquet, nutmeg, mushroom liquor, and salt; cook for 6 minutes and strain.

2. 2

   Fry seasoned chicken liver and stew mushrooms in butter; mix with cooked chicken meat and add to sauce.

3. 3

   Fill into shells, sprinkle with breadcrumbs, and bake until light brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 259. The excerpt below is the record exactly as published.

Bagotktant. — Place a saucepan over the fire with 1 ounce of butter and 1 tablespoonf ul flour, stir and cook 3 minutes ; add '/« pint boiling milk, a small bouquet, Y, teaspoonful nutmeg, 1 gill of mushroom liquor, 12 whole peppers, 1 even teaspoonful salt, cook 6 minutes, then strain into a clean saucepan. Season 1 chicken liver with salt and pepper, fry it 5 minutes in butter ; stew also Yt V^^^ of canned mushrooms 10 minutes in 1 ounce butter ; then cut into small pieces ; cut also the liver fine, add to this 1 pint of cooked chicken meat ; add the 3 ingredients to the sauce ; add from 2 to 4 tablespoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.