Chicken a la Providence

Ingredients

• Prepare and boil a chicken
• The liquor should be reduced to 2 cups
• 2 tablespoons each of butter
• 2 tablespoons flour
• one-half cup of cooked carrots
• one-half cup of green peas
• one-half tablespoon finely chopped parsley

Method

1. 1

   Boil chicken, reduce liquor, and use for sauce with butter and flour.

2. 2

   Add carrots and peas to the sauce, then serve with chicken and garnish with parsley.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 5. The excerpt below is the record exactly as published.

2 tablespoons flour into two tablespoons melted butter over the fire, when perfectly smooth add the water in which the fish was boiled. Delicious with rice. — MRS. G. M. TILLMAX, 290 KENSINGTON, PASADENA. Fish La Paper Sette (Very Good) Select nice salmon cut in pieces just large enough for each person. Then take thick writing paper and grease well with butter. Lay a slice of fish in the paper. Make a thick Hollandaise sauce, put a spoonful on top of the fish and then one large oyster. Season well. Fold the paper and secure with a tooth pick and bake very carefully. Serve very hot just as they are in the paper. —MRS. MARY BRADSHAW, CATERESS of INDIANAPOLIS, IND. Lobster Cutlets Boil 1 large fish lobster 15 minutes, season with lemon and cayenne pepper. When done take out and cool. Crack shell and take out all the meat. Chop fine. Be careful in clean- ing to take out all the white meat, chop fine, add salt and pepper to taste, 1 teacup milk, piece of butter size of hen egg. One dessertspoon flour rubbed together and stirred with the boiling milk. Stir all together with 1 tablespoon of parsley. Pour over lobster and let cool for 2 or 3 hours. Form into chops and dip into bread crumbs. Have fat very hot and fry. Place claws in the ends of the chops to form the bone. Serve with mushrooms or cream sauce. Garnish with parsley. — MRS. M. A. GIBBS, BERKELEY, CAL. Salmon Croquettes 2 Ibs. boiled salmon 1 tablespoon parsley 2 eggs Butter size of a hen's egg 1 small teacup of mashed potatoes Clean salmon thoroughly. Boil in salt water one-half hour, tied up in a cloth. Drain off all water. Mash thor- oughly, add butter, salt and pepper to taste. Chop parsley fine and mix. If desired add potato, form into balls. Beat up eggs, glaze balls, boil in hot fat a couple of inches deep. Serve with hot peas. — MRS. E. ERSKINE, BERKELEY. FEDERATION COOK BOOK 17 Baked Fish Timbales Buy a nice piece of halibut or nice white fish, say about 2 to 3 Ibs. Have it cut the long way, scrape the fish off to a pulp, make a thickening of butter, flour and water or beef broth. Season high with salt, cayenne pepper and a dash of Worcester sauce, mix to a paste. Butter your muffin or timbale rings good. Fill them with the mixture. Place tins in a pan of water and bake in the oven until done. Turn out on a hot platter. Pour a nice drawn butter sauce over them. Grate the hard-boiled yolk of an egg over them and sprinkle with a little chopped parsley. — MRS. ELIZA- BETH ROBERTS, 66 ALESSANDRO PLACE, PASADENA. Oyster Fricasse 1 quart oysters Milk or cream 2 tablespoons butter 1 and 1 fourth teaspoon salt 2 tablespoons flour A few grains cayenne 1 teaspoon finely chopped parsley -1 egg Clean oysters. Heat liquor to boiling point and strain through a double thickness of cheese cloth ; add oysters to liquor and cook until plump. Remove oysters with skim- mer and add enough cream to liquor to make a cupful. Melt butter, add flour and pour on gradually hot liquor. Add seasonings and eggs slightly beaten. — MRS. ISABELLE J. BARRAUD, SAN FRANCISCO. White Sauce 1 tablespoon butter 1 tablespoon flour 1 half teaspoon salt 1 cup milk Butter to be melted in sauce pan, flour and salt added immediately and whole cooked a few seconds, stirring con- stantly. Milk to be added one-third at a time. The mixture stirred constantly and brought to the boiling point after each addition of milk. Mixture to be entirely freed from lumps before the last portion of milk is added — MARIE FORD, PASADENA, CAL. 18 FEDERATION COOK BOOK Chicken a la Providence Prepare and boil a chicken following recipe for boiled fowl. The liquor should be reduced to 2 cups and used for making sauce with 2 tablespoons each of butter and flour cooked together. Add to sauce one-half cup each of cooked carrots (cut in fancy shapes) and green peas. Place chick- en and sauce with one-half tablespoon finely chopped pars- ley

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