Chicken a la Bechamel

Ingredients

• a fat hen
• few slices of chopped bacon
• 1 carrot
• 1 onion
• 1 stalk of celery
• 1 herb bouquet
• 1 bay-leaf
• few cloves
• 2 blades of mace
• 3 sprigs of parsley
• 1 cup of hot water

Method

1. 1

   Clean and season chicken.

2. 2

   Heat bacon in a saucepan, add chicken, carrot, onion, celery, herb bouquet, bay-leaf, cloves, mace, parsley, and hot water.

3. 3

   Stew until tender, then add chopped mushrooms and pour over a cup of hot rich sauce.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 32. The excerpt below is the record exactly as published.

bay-leaf and a few cloves and peppercorns. Four over i cup of stock and dredge with fiour. Let bake in a quick oven ; allow fif- teen minutes to the pound. Serve with po- tato dumplbgs. 35. — Oysters a la Toulonaise. Drain large oysters ; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan ; remove the bacon. Roll the oysters in fine bread-crumbs and saut^ until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives. 36, — Chicken a la Bechamel. Clean and season a fat hen. Put a few slices of chopped baoiD in a saucepan ; let get hot. Add the chicken with 1 carrot, i onion, a stalks of celery chopped fine, i herb bouquet, I bay-leaf, a few cloves and all- Novanbef spice and 2 blades of mace, 3 sprigs of parsley and i cup of hot water. Let all stew until tender ; then add some chopped mush- rooms and pour over all t cup of hot rich 37. — Milanese Vegetable Soup. Cut bacon and ham into small pieces ; put in a saucepan with i tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with i quart of beef-stock ; let all cook slowly for half an hour ; add some boiled rice and i cup of tomato-sauce and cook until done. Serve hot. 1 Salad. Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves ; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold. 188 ^3^SJ =ou November ag. — Oriental RabUt Pie. Cleaa and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add a chopped cloves of garlic, I chopped green pepper, i Spanish onion

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