Blanquette of Chicken

Ingredients

• One pint cold chicken, cut in dice or small pieces
• One tablespoonful of butter
• One heaping teaspoonful of flour
• One-half cup of white stock
• Yolks of two eggs
• One-half cup of cream
• Parsley
• Salt
• Pepper
• Lemon
• Nutmeg
• Clove

Method

1. 1

   Stir the butter into the flour.

2. 2

   Before it browns add the stock, stir a minute, add a little lemon juice, white pepper, salt, slight grating of nutmeg, pinch of ground clove, and cream; boil up once and add the chicken.

3. 3

   Reduce the flame and simmer eight minutes, then add the eggs well beaten; stir in chopped parsley and serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 144. The excerpt below is the record exactly as published.

BLANQUETTE OF CHICKEN (Blazer). One pint cold chicken, cut in dice or small pieces. One tablespoonful of butter. One heaping teaspoonful of flour. One-half cup of white stock. Yolks of two eggs. One-half cup of cream. Parsley. Salt. Pepper. Lemon. Nutmeg. Clove

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