Chicken a la Creme

Ingredients

• a four-pound chicken
• two tablespoonfuls of butter
• two of flour
• one pint of milk
• a level teaspoonful of salt
• a saltspoonful of pepper
• a teaspoonful of soy

Method

1. 1

   Boil chicken until tender, cool, remove skin, and cut into blocks.

2. 2

   In a chafing-dish, mix butter and flour, add milk, and stir until thick.

3. 3

   Add chicken, salt, pepper, and soy.

4. 4

   Heat and serve.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 29. The excerpt below is the record exactly as published.

CHICKEN A LA CREME Boil a four-pound chicken until tender ; when cold remove the skin and cut the flesh into blocks. Put two tablespoonfuls of butter and two of flour in the chafing-dish; mix with one pint of milk; stir until the sauce thickens; add the chicken, a level teaspoonful of salt, a saltspoonful of pep- per, and, if you have it, a teaspoonful of soy ; stir until the chicken is thoroughly covered with the sauce. Heat, and serve from the dish. FRICASSEE OF DRIED BEEF Pull the dried beef apart in tiny pieces, cover it with boiling water for fifteen minutes, and drain perfectly dry. Put two tablespoonfuls of butter in the chafing-dish ; when hot sprinkle in the beef ; stir and cook until the meat is thoroughly heated. Sprinkle over a tablespoonful of flour, and add half a pint of milk. Stir constantly until the mix- ture boils ; add a dash of pepper, and, if you have it, half a teaspoonful of kitchen bouquet. Stir constantly, and serve at once. SWEETBREADS AND CANNED MUSHROOMS Boil the sweetbreads carefully for three- quarters of an hour; pick them apart, rejecting the membrane. Drain and chop fine one can of io6 My Best 250 Recipes mushrooms; mix them together and let them stand in the refrigerator for an hour or two. Put two tablespoonfuls of butter and two of flour in the chafing-dish ; add a pint of milk, stir until the sauce thickens; add the sweetbreads and mushrooms, a level teaspoonful of salt and a saltspoonful of pepper

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