Blanquette of Chicken

Ingredients

• one cup of cream sauce
• one pint of cooked chicken
• one tablespoonful of chopped parsley
• two eggs
• two tablespoonfuls of milk

Method

1. 1

   Make one cup of cream sauce and heat in a double boiler.

2. 2

   Add cooked chicken cut in strips and chopped parsley.

3. 3

   When hot, beat yolks of eggs, add milk, and stir into chicken.

4. 4

   Cook for two minutes and serve in rice or potato border or with toast points.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 158. The excerpt below is the record exactly as published.

Blanquette of Chicken. Make one cup of cream sauce ^ put it in a double boiler, and add one pint of cooked chicken cut in strips, and one tahlespoonful of chopped parsley. When hot, beat the yolks of two eggs; add two tablespoonfals of milk

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