Chicken a la Reine
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 17. The excerpt below is the record exactly as published.
CHICKEN a LA REINE. Mrs. E. F. C Young. Heat contents of one quart can of Franco American chicken bouillon, or soup. Add one pint of cream or milk and one tablespoonful of corn-starch blended with milk and made perfectly smooth. Stir slowly in hot soup, until the proper consistency. Season to taste. Take the yolks of two well beaten eggs, season with salt, add sufficient flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.