Chicken and Chestnuts

Ingredients

• Have a plump chicken
• 4 ounces of fresh breast of pork
• 8 ounces of butter
• 2 tablespoonfuls of flour
• 20 to 30 roasted and peeled chestnuts

Method

1. 1

   Cut pork into small squares.

2. 2

   Melt butter in a saucepan, toss chicken and pork until light brown, remove.

3. 3

   Thicken butter with flour, return chicken and pork, season with pepper and salt, add force-meat balls, and simmer for 1 hour.

4. 4

   Add chestnuts and simmer for another half-hour.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 74. The excerpt below is the record exactly as published.

Chicken and Chestnuts. Have a plump chicken ; 4 ounces of fresh breast of pork ; cut in small squares. Put 8 ounces of butter in a saucepan ; toss the chicken and pork in the butter. When they are coloured light brown, remove them, and thicken the butter with 2 tablespoonfuLs of flour ; put the chicken and pork back in the sauce- pan ; pepper and salt to taste ; add 4 ounces of force- meat balls, and simmer for 1 hour ; then add 20 to 30 roasted and peeled chestnuts

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