Chicken and Oysters

Ingredients

• 2 tablespoonfuls of butter
• 2 tablespoonfuls of flour
• 1/2 teaspoonful of salt
• a pinch of cayenne
• 2 cups of hot cream
• 2 cupfuls of fine cut cold chicken
• 2 cupfuls of small oysters

Method

1. 1

   In a saucepan, put butter and flour, salt, and cayenne; stir until smooth.

2. 2

   Slowly add hot cream, bring to a boil while stirring.

3. 3

   Add chicken and oysters; cook until oysters are plump.

4. 4

   Serve on buttered toast.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 42. The excerpt below is the record exactly as published.

Chicken and Oysters. Into a saucepan put 2 tablespoonfuls each of butter and flour, j^ teaspoonful of salt and pinch of cayenne; stir until smooth and then add slowly 2 cups of hot cream ; let come 10 a boil, stirring all the time ; add 2 cupfuls of tine cut cold chicken and z cupfuls of small oysters ; cook until the oysters are plump. Serve on buttered toast. 27. — Creamed Scallops. Pour boiling water over 2 cupfuls of large scallops; drain. In a saucepan put 2 table- spoonfuls of butt

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