Chicken a la Bayonnaise

Ingredients

• young chicken
• one tablespoon butter
• two tablespoons flour
• one and a half cups milk

Method

1. 1

   Clean, bone, and skin the chicken, make cutlets, soak in oil, onion, pepper, and salt.

2. 2

   Cook in a frying pan.

3. 3

   Make a cream sauce with butter, flour, and milk, flavor with onion juice, pepper, salt, and sherry.

4. 4

   Pour over chicken and bake until browned.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 283. The excerpt below is the record exactly as published.

young chickens that have been cooked in water, a little sherry, pepper, salt, onions, and car¬ rots, until well done and left in the juice until cold. Cut in large dices, and add it to the sauce. How to Make the Sauce. Put one tablespoon butter in a saucepan, two tablespoons flour, one cup chicken broth, and one cup boiling milk. Beat until nice and creamy, then flavor with sherry, pepper and salt to taste. Add the chicken that has been heated, then half cup cream. Fill the warm croustades and serve on a paper doily as an entree for luncheon, dinner, or supper. Chicken ( Poulet ) a la Bayonnaise Take young chicken; clean well, bone, and skin, and make into nice cutlets; put an artificial bone in each. Put in a dish with some oil, grated onion, pepper and salt and let it soak for a little while; then put in a frying pan on stove to cook (be careful not to burn), toasting the pieces around now and then until they become nice and tender. Then put in a pudding or souffle dish. Make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups milk

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