Blanquette of Chicken

Ingredients

• One quart of cooked chicken, cut in delicate pieces
• one large cupful of white stock
• three table-spoonfuls of butter
• a heaping table-spoonful of flour
• one teaspoonful of lemon juice
• one cupful of cream or milk
• the yolks of four eggs
• salt, pepper

Method

1. 1

   Put the butter in the sauce-pan, and when hot, add the flour.

2. 2

   Stir until smooth, but not brown.

3. 3

   Add the stock, and cook two minutes; then add the seasoning and cream.

4. 4

   As soon as this boils up, add the chicken.

5. 5

   Cook ten minutes.

6. 6

   Beat the yolks of the eggs with four table-spoonfuls of milk.

7. 7

   Stir into the blanquette, cook about half a minute longer.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 87. The excerpt below is the record exactly as published.

Blanquette of Chicken. One quart of cooked chicken, cut in delicate pieces ; one large cupful of white stock, three table- spoonfuls of butter, a heaping table -spoonful of flour, one teaspoonful of lemon juice, one cupful of cream or milk, the yolks of four eggs, salt, pepper

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