Chicken

Ingredients

• 1 large tablespoonful of butter
• a heaping teaspoonful of flour
• 1/2 cup of white stock
• 1/2 cup of cream
• 1 pint of chicken, cut in small pieces
• a little lemon juice
• white pepper
• salt

Method

1. 1

   Stir butter into flour, add stock before browning.

2. 2

   Stir a minute, add lemon juice, pepper, salt, and cream.

3. 3

   Boil once and add chicken.

4. 4

   Simmer eight minutes.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 42. The excerpt below is the record exactly as published.

chicken or veal stock, i of cream, salt and pepper. Beat 4 eggs; add; stir until thick. Serve. CHAFING DISH. 117 FRICASSEE OF DRIED BEEF. Put into the blazer over hot water i pint of milk, i tablespoonful of butter and i cup of dried beef, chopped fine. Cook 5 minutes and add very slowly 2 well beaten eggs. Stir until thick and serve on toast. A Friend. CHICKEN WITH MUSHROOMS. Make a sauce over hot water of 2 tablespoonfuls of butter, I of flour with i pint of milk and i gill of mush- room liquor, add i pint of cold chicken. Cook 3 minutes, put in i cup of canned mushrooms, sliced. Cook 2 min- utes longer and add very slowly the yolks of 2 eggs, salt and pepper, stirring all the time. Serve as soon as the same is smooth. Mrs. M. W. Hartwell. WELSH RAREBIT— No. 1. Melt 3 parts of butter in a chafing-dish, then add i coff'eecup of grated cheese, 3 tablespoonfuls of beer, i tea- spoonful of prepared English mustard, salt to taste. Stir constantly. When completely melted add two well beaten eggs. Cook one minute and serve on hot buttered toast. Mrs. I. M. Bennett. WELSH RAREBIT— No. 2. Melt ^ tablespoonful of butter in the chafing-dish and when very hot add >^ pound of American cheese, grated, vors^HES VALENTINE & GOMPflNY, Goacb and Car Varnislies and Colors. 118 CHAFING DISH. and a little imported ale. As it cooks and shows a tendency to stick to the dish, add more ale until the mixture is smooth and velvety. Add a heaping teaspoonful of pap- rika, and when creamy put a spoonful of it on hot toast. Hot plates are absolutely necessary. Miss Kate S. Benton. WELSH RAREBIT— No. 3. One wine glass of cream, i pound of New York cheese' I teaspoonful of butter, 2 eggs, i teaspoonful of Worcester- shire sauce. Cut the cheese in small pieces. Put butter in chafing-dish; when melted add cheese and cream. Stir until melted. Add eggs beaten very light, stir all the time and serve on hot toast. Care must be taken that eggs do not curdle. Mrs. James Hewitt. OYSTER STEW. Two tablespoonfuls of bread crumbs and ^ cup of water, cooked for a few minutes. Add 18 oysters and sim- mer until the edges are slightly curled; add 1 tablespoonful of butter and Yo cup of cream. Season with parsley, lemon juice, salt and pepper. Mrs. C. H. Bixby. SCRAMBLED EGGS. Beat lightly 6 eggs, yolks and whites separately. Then mix and season, adding about ^^3 cup of milk. Cook in upper dish, stirring lightly as it thickens. Miss Kate S. Benton. CHAFING DISH. 119 FRESH MUSHROOMS. Clean and peel the mushrooms, put them in a pan with melted butter and a very small piece of garlic; pep- per and salt to taste. Let them cook a few minutes, pour in one cup of sweet cream and let them simmer slowly for ten minutes. Serve very hot. Mrs. B. S. Arnulphy. CHICKEN. A large tablespoonful of butter, stir into it a heap- ing teaspoonful of flour. Before it browns add i^ cup of white stock, stir a minute, add a little lemon juice, white pepper, salt and ^ cup of cream. Boil up once and add a pint of chicken, cut in small pieces

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