Chicken à la Poulette
From Chafing dish and casserole cookery, 1908
Fried bread croutons may be served as a garnish if liked.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.
Chicken h la poulette. Cut up some cold chicken into neat joints, and remove the skin if liked. Heat up one ounce of butter in a chafing dish, add a little more than half the quantity of flour, stir smoothly with a spoon for a few minutes, then add to it by degrees about f of a pint of milk, or milk-stock. Boil whilst stirring for eight minutes, season to taste with salt and pepper and nutmeg, add a few small button mushrooms
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