Chicken a la Duxelles

Ingredients

• two chickens
• each weighing from three and a half to four pounds
• one pint and a half of chicken stock
• four table-spoonfuls of butter
• three level table-spoonfuls of flour
• three table-spoonfuls of chopped mushrooms
• one teaspoonful of chopped parsley
• one teaspoonful of onion juice
• one table-spoonful of lemon juice
• two table-spoonfuls of salt
• one teaspoonful of pepper
• a pint of bread crumbs

Method

1. 1

   Cut the chicken into pieces and sprinkle with half the salt and pepper.

2. 2

   Beat flour and butter until smooth, add heated stock gradually.

3. 3

   Add remaining ingredients except lemon juice and crumbs, cook gently for 10 minutes.

4. 4

   Add lemon juice, cover chicken with sauce, cool, roll in crumbs, place in a buttered pan, and bake for 20 minutes.

5. 5

   Serve with Bechamel or mushroom white sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 179. The excerpt below is the record exactly as published.

Chicken a la Duxelles. There will be needed for eight persons, two chickens, each weighing from three and a half to four pounds, one pint and a half of chicken stock, four table-spoonfuls of butter, three level table-spoonfuls of flour, three table- spoonfuls of chopped mushrooms, one teaspoonful of chopped parsley, one teaspoonful of onion juice, one table-spoonful of lemon juice, two table-spoonfuls of salt, one teaspoonful of pepper, and a pint of bread crumbs

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