Chicken a la Dreux

Ingredients

• For each pint of cold boiled chicken
• allow 1 tablespoonful of butter
• a tablespoonful of flour
• 1 cupful of chicken broth
• 1/2 cupful of finely-chopped mushrooms
• 1 large truffle, chopped
• 3 tablespoonfuls of Madeira
• 9 tablespoonfuls of finely-chopped celery

Method

1. 1

   Combine chicken, butter, flour, broth, mushrooms, truffle, Madeira, and celery in a pan.

2. 2

   Cook until heated through and flavors meld.

As published

This recipe was extracted from 365 tasty dishes (1906), page 48. The excerpt below is the record exactly as published.

i tablespoonful of flour, ^ of a cupful of milk or stock and a high sea- soning of salt, pepper and onion juice. Add 2 well-beaten eggs, stir all together and fill the bowl, taking care not to disturb the mac- aroni. Steam for an hour and serve with a tomato sauce. 5. — Chicken a la Dreux. For each pint of cold boiled chicken freed from skin and fat and cut very fine allow i tablespoonful of butter, a tablespoonfuls of flour, I cupful of chicken broth, J^ of a cup- ful of finely-chopped mushrooms, i large trufHe, chopped, 3 tablespoonfuls of Maderia, 9 tablespoonfuls of finely-chopped celery

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