Chicken Bechamel in Ramekins

Ingredients

• two tablespoonfuls of butter
• two tablespoonfuls of flour
• half a teaspoonful of salt
• a dash of pepper
• three-fourths cup of chicken broth
• three-fourths cup of milk or cream
• a tablespoonful of fine-chopped parsley
• about ten drops of onion juice
• a pint of cooked chicken
• the beaten yolks of four eggs

Method

1. 1

   Melt butter, cook flour, salt, and pepper, stir in broth and milk or cream until boiling.

2. 2

   Add parsley, onion juice, chopped chicken, and beaten yolks.

3. 3

   Turn into buttered ramekins, smooth the top, and cook in a moderate oven for about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 349. The excerpt below is the record exactly as published.

e tablespoonfuls of flour, half a teaspoonful of salt, and a dash of pepper, then add a cup of the broth and half a cup of rich cr^am, or in place of these one cup and a half of rich milk ; stir until boiling, then add the oysters and let become very hot. Serve in covered ramekins, made hot by rinsing them in hot water. Serve with these olives or pickles, baking powder biscuits or yeast rolls. HARD EGGS A LA DREUX IN RAMEKINS. Prepare a pint of cream sauce and four "hard-boiled" eggs. Peel one- fourth of a pound of mushroom caps, and cut or break them into small pieces; let cook in three tablespoonfuls of hot butter till the butter is absorbed, then pour on the cream sauce and let cook over hot water fifteen minutes; add half a cup of cooked ham, cut in small cubes, and the cooked eggs, cut in slices; mix and turn into buttered ramekins, cover with a cup of cracker crumbs, mixed with one-third cup of melted butter and let stand in a hot oven to brown the crumbs. COOKING AND SERVING IN RAMEKINS. LOBSTER NEWBURG IN RAMEKINS. Melt two tablespoonfuls of butter in a frying pan and stir into it a pint of lobster meat cut in small pieces, shaking in a little salt and a dash of paprika ; cover the dish and let stand for three or four minutes, then add one- fourth cup of sherry or madeira and mix thoroughly. Lastly, stir in the beaten yolks of three eggs, mixed with half a cup of cream; stir and cook (without boiling) until the mixture becomes very hot and slightly thickened, then turn into hot ramekins, cover closely and send at once to the table. Par-boiled oysters or clams, cooked chicken, finnan haddie, lobster, shrimps and sweetbreads may be prepared by the same recipe. 486r CASSEROLE COOKING CHICKEN BECHAMEL IN RAMEKINS. Melt two tablespoon fuls butter; cook in this two tablespoon fuls flour, half a teaspoonful of salt and a dash of pepper, then stir in three-fourths cup, each, of chicken broth and milk or cream ; stir until boiling, then add a table- spoonful of fine-chopped parsley, about ten drops of onion juice, a pint of cooked chicken, chopped fine, and the beaten yolks of four eggs

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