Blanquette of Chicken

Name: Blanquette of Chicken
Yield: 2 servings
Ingredients: 2 cups cooked chicken, cut in strips; 1 tablespoon finely chopped parsley; 2 egg yolks, slightly beaten; 1 cup White Sauce (p. 191); 2 tablespoons milk

From Boston Cooking-School cook book, 1896

Serves 2

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 149. The excerpt below is the record exactly as published.

BLANQUETTE OF CHICKEN 2 cups cooked chicken, cut 1 tablespoon finely chopped parsley in strips 2 egg yolks, slightly beaten 1 cup White Sauce (p. 191) 2 tablespoons milk

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