Chicken, Blanquette of

Ingredients

• half a pint of white sauce
• six tablespoonfuls of broth, or milk
• about one pound of the remains of any kind of poultry
• two spoonfuls of liaison
• the juice of half a lemon

Method

1. 1

   In a stewpan, boil the white sauce with broth or milk.

2. 2

   Add the cut-up poultry, warm it, and stir in the liaison.

3. 3

   Season with salt, pepper, and lemon juice.

4. 4

   Do not boil to avoid curdling.

5. 5

   Serve with bread sippets and parsley.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 89. The excerpt below is the record exactly as published.

Chicken, Blanquette of. — Put half a pint of white sauce in a stewpan, with six tablespoonfuls of broth, or milk ; let it boil ; having cut up about one pound of the remains of any kind of poultry, put it in the sauce, warm it, and add two spoonfuls of liaison to it. Season with a little salt, pepper, and the juice of half a lemon

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