Chicken a la Richmond

Ingredients

• a quarter of a medium-sized chicken
• one ounce of butter or fat
• one finely shred onion
• half a green pepper, also shred
• three pints of white broth (No. 99)
• a teaspoonful of powdered curry
• two tablespoonfuls of broth
• good bouquet (No. 254)
• a spoonful of Lima beans
• two tablespoonfuls of fresh corn
• six cut-up gumbos

Method

1. 1

   Fry the chicken, onion, and green pepper in butter for ten minutes.

2. 2

   Moisten with white broth, add diluted curry, bouquet, Lima beans, corn, and gumbos.

3. 3

   Season with salt and pepper, cook for thirty-five minutes, remove bouquet, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 99. The excerpt below is the record exactly as published.

Chicken a la Richmond. — Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten minutes; then moisten with three pints of white broth (No. 99), adding a teaspoonful of powdered curry, diluted in two tablespoon- fuls of broth, good bouquet (No. 254), a spoonful of Lima beans, two table- spoonfuls of fresh corn, and six cut-up gumbos

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