Chicken a V Italienne

Ingredients

• One pint of chicken meat
• One table-spoonful of butter
• One table-spoonful of flour
• Twelve drops of onion juice
• Three hard-boiled eggs
• One-half pint of cream or milk
• Salt and pepper to taste

Method

1. 1

   Cut the meat into dice to measure.

2. 2

   Heat the butter and stir in the flour; then cook for two minutes, stirring constantly, and taking care the flour does not brown.

3. 3

   Add the milk or cream, and stir until boiling.

4. 4

   Remove from the fire, and add the chicken and seasoning.

5. 5

   Mix carefully, and place the saucepan in another containing hot water.

6. 6

   When the mixture is thoroughly heated, remove it from the fire and dish.

7. 7

   Boil the eggs ten minutes, separate the yolks, and sprinkle them over the top of the chicken before serving.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 97. The excerpt below is the record exactly as published.

CHICKEN a V Italienne. One pint of chicken meat. One table-spoonful of butter. One table-spoonful of flour. Twelve drops of onion juice. Three hard-boiled eggs. One-half pint of cream or milk. Salt and pepper to taste

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