Belgian Chicken

Ingredients

• Cut a cooked chicken into pieces
• add some slices of cold veal
• Heat i cup of stock
• add ^ teaspoooful of mustard
• i teaspoonful of paprica
• a pinch of white pepper
• and salt to taste
• Add I glass of sherry wine
• Add 3 tablespoon fuls of currant jelly

Method

1. 1

   Cut a cooked chicken into pieces; add some slices of cold veal.

2. 2

   Heat 1 cup of stock; add 0.5 teaspoonful of mustard, 0.5 teaspoonful of paprika, a pinch of white pepper and salt to taste.

3. 3

   Add the chicken and 1 glass of sherry wine.

4. 4

   Let all cook ten minutes.

5. 5

   Add 3 tablespoons of currant jelly.

6. 6

   Serve hot with toasted croutons.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 27. The excerpt below is the record exactly as published.

Belgian Chicken. Cut a cooked chicken into pieces; add some slices of cold veal. Heat i cup of stock; add ^ teaspoooful of mustard, ^ teaspoonful of paprica, a pinch of white pepper and salt to taste. Add the chicken and I glass of sherry wine. Let all cook ten minutes. Add 3 tablespoon fuls of cur- rant jell

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