Chicken à la Creole

Ingredients

• Select a young plump chicken 3 pounds in weight
• season with 1 even tablespoonful salt
• and 1 even teaspoonful pepper
• add 1 quart cold water
• add 1 onion
• Place a saucepan with 2 ounces fine-cut larding pork
• add 1 ounce butter
• add 2 tablespoonfuls fine-cut onions
• add 1 pint of the giblet broth
• add the juice of 1/2 lemon
• add 1/2 cupful cream or 2 tablespoonfuls unsweetened condensed milk
• fry 6 small slices of bread

Method

1. 1

   Cut the chicken into 10 pieces and season.

2. 2

   Boil the feet and giblets with onion.

3. 3

   Cook the pork and onions, then add chicken and cook slowly.

4. 4

   Make a sauce with butter and flour, add giblet broth, and combine with chicken.

5. 5

   Before serving, add lemon juice and cream.

6. 6

   Fry bread slices and serve with the dish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 241. The excerpt below is the record exactly as published.

Chicken & la Creole. — Select a young plump chicken 3 pounds in weight ; singe, draw, and wash it quickly in cold water ; then cut it into 10 pieces ; season with 1 even tablespoonf ul salt, and 1 even teaspoonful pepper ; mix the chicken and seasoning well to- gether. Place the feet for 1 minute in boiling water; then take them out, remove the skin, and place them with the giblets and neck over the fire ; add Yi teaspoonful salt and 1 quart cold water ; as soon as it boils add 1 onion ; cover and cook 1 hour. Place a saucepan with 2 ounces fine-cut larding pork over the fire, cook till How TO Phepare Filet of Chickbit 9 Filet of Chicebh FtLET of Squab k ia Poupasoub Filet op Chicken SnpniuB CHICKEN. 859 light brown ; then add 1 ounce butter and 2 tablespoonfulfl finC'^cut onions, cook 3 minutes without browning; put in the chicken, cover and cook slowly 30 minutes, stirring occasionally. Melt 1 ounce butter in a small saucepan, add 1 tablespoonful flour ; cook and stir 3 minutes; then add 1 pint of the giblet broth, cook 3 minutes ; strain, add it to the chicken, and boil till tender. Five minutes before serving add the juice of Vs lemon, boil 3 minutes ; add Ys cupful cream or 2 tablespoonfuls unsweetened condensed milk. In the meantime fry 6 small slices of bread

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