Chicken and Cream Sauce

Ingredients

• half a green pepper
• 3 tablespoonfuls of butter
• 3 tablespoonfuls of flour
• half a teaspoonful of salt
• a cup of chicken stock
• half a cup of cream
• 1 cup of chicken cut in cubes
• half a cup of cold cooked potatoes

Method

1. 1

   Sauté half a green pepper in 3 tablespoons of butter for five or six minutes.

2. 2

   Add 3 tablespoons of flour and half a teaspoon of salt.

3. 3

   When frothy, gradually add 1 cup of chicken stock and 0.5 cup of cream; stir until smooth and at boiling point.

4. 4

   Set over hot water and heat in the sauce 1 cup of chicken cut in cubes and 0.5 cup of cold cooked potatoes, also cut in cubes.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 3. The excerpt below is the record exactly as published.

half a green pepper in 3 tablespoon- fuls of butter five or six minutes. Add 3 tablespoonfuls of flour and half a teaspoonful of salt. When frothy, add gradually a cup of chicken stock and half a cup of cream ; stir until smooth and at the boiling point, then set over hot water and heat in the sauce I cup of chicken cut in cubes and half a cup of 9 January. cold cooked potatoes, also cut in cubes. — From " The Boston Cooking School Maga- zine." 19. — Scallops Saute. Use large scallops for this recipe. Wash and scald them for five minutes, then drain, dry and dip thetn into milk and roll in flour, or use egg and bread crumbs. They should be quickly saut^i in a little butler and serve with lemon. 20. — Lamb Chops and Hominy Hearts. Have the chops cut thick ; dust with salt and pepper, and broil over a quick fire; pile neatly on a hot platter, and put a very small bit of butter on each one. Hominy hearis are made by packing boiled hominy very closely in a bread pan ; then when cold cut in thick slices, and then cut again with a heart-shaped cutter ; fry in hot fat and serve around the chops. 21. — Plain Omelet. Beat the whites of 5 eggs to a stiff froth. Beat the yolks light, and add a spoonful of the beaten whites to make them more frothy; add ^ a teaspoonfiil of salt and a little pep- 10 January, per, and cut in well together. Put a table- spoonful of butter in a frying-pan, and when quite hot, turn in the eggs. Cook about a minute on the stove, and then for about 5 minutes in the oven. Take the pan out and slip a knife under the omelet to loosen it, and fold over and send to the table at once. 22. — Steak a la Bordelaise. Brown 2 tablespoon fuls of butter

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