Chicken Asparagus

Ingredients

• Cut a chicken into quarters
• put into a saucepan with a little butter
• dusting over with a little flour and a teaspoon of chopped parsley
• Take a couple bunches of asparagus
• Put a lump of butter and 1 tablespoon of cream
• Pour over all 1 breakfast cup of cream
• dust with pepper
• garnish with croutons of fried bread

Method

1. 1

   Fry chicken in butter until steaming, dust with flour and cook to a pale brown.

2. 2

   Prepare asparagus by boiling slightly, then layer with chicken and cream in a saucepan.

3. 3

   Stew gently until done and serve garnished with croutons.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 34. The excerpt below is the record exactly as published.

Chicken Asparagus. Cut a chicken into quarters and put into a saucepan with a little butter to fry. When it begins to steam dust over with a little flour and fry to a pale brown, now sprinkling over a teaspoon of chopped parsley and a little salt. Take a couple bunches of asparagus, break off the tender parts, wash them well in salted water, boil slightly in more salt water, and drain. Put a lump of butter and 1 tablespoon of cream into a saucepan over a slow fire, place half the asparagus on top, dust with pep- per, and then arrange the pieces of chicken over it; cover with the remainder of the asparagus and put a few pieces of butter on top. Pour over all 1 breakfast cup of cream and stew gently till done. Turn the whole out into a dish, gar- nish with croutons of fried brea

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