Blanquette of Chicken and Macaroni

Ingredients

• one quart of cold boiled fowl
• a quarter of a pound of macaroni
• two quarts of boiling water
• two tablespoonfuls of flour
• half a cupful of cold milk
• one teaspoonful of onion juice
• one teaspoonful of mushroom ketchup
• some salt and pepper
• two tablespoonfuls of butter
• one teaspoonful of lemon juice

Method

1. 1

   Cut fowl into strips, season.

2. 2

   Boil macaroni, drain, and add chicken and stock.

3. 3

   Mix flour with milk, add to boiling mixture, season, and cook.

4. 4

   Add butter and lemon juice before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 178. The excerpt below is the record exactly as published.

Blanquette of Chicken and Macaroni. For this dish use cold boiled fowl left from a dinner. Free the meat of skin, bone, and fat, and after cutting it into small strips, season it well with salt and pepper, and put aside for a while. There should be about a quart of meat. Break a quarter of a pound of macaroni into pieces about three inches long, and cover with two quarts of boiling water. Boil rapidly, but with the saucepan uncovered, for twenty minutes ; then pour off the water, and add the chicken and one quart of the water in which the fowl was boiled. Mix two table-spoonfuls of flour with half a cupful of cold milk, and when the mixture in the saucepan begins to boil, stir the new mixture into it. Season with one teaspoonful of onion juice, one teaspoonful of mushroom ketchup, and some salt and pepper. Cook for five min- utes ; then add two table-spoonfuls of butter, and cook three minutes longer. Add one teaspoonful of lemon juice. Serve very hot. * Brown Fricassee of Chicken. After singeing, drawing, and washing two large chick- ens, cut them into handsome joints. Season with salt and pepper, and roll the pieces in flour. Cut half a pound of fat salt pork into thin slices, and fry slowly, so as to extract all the fat. Remove the pork, and lay in the boiling fat enough chicken to cover the bottom of the 340 MISS PARLOA'S KITCHEN COMPANION. pan. Brown on one side, and turn and brown on the other. When all the meat has been fried, put three table- spoonfuls of flour into the fat remaining in the pan, and stir until brown ; then gradually add a quart of cold water. When the water boils, season with salt and pepper. Add the fried chicken, and after covering closely, simmer for half an hour. * White Fricassee of Chicken. Free a cooked fowl of skin, bones, and fat, and cut it into small pieces. Season with salt and pepper. Put three table-spoonfuls of butter into the frying-pan, and when it has become hot, add two table-spoonfuls of flour

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