Chicken Chaud Proid

Ingredients

• Skin two chickens
• one large onion
• a clove
• half a blade of mace
• a bouquet of sweet herbs
• half a table-spoonful of salt
• three table-spoonfuls of butter
• two table-spoonfuls of flour
• four table-spoonfuls of glaze
• half a cupful of cream
• salt and pepper to taste
• large slices of cold boiled sweet potatoes

Method

1. 1

   Cut chickens into pieces, wash, and simmer in stock with onion, clove, mace, herbs, and salt.

2. 2

   Remove chicken, boil stock rapidly.

3. 3

   Make a sauce with butter and flour, add stock and cream, boil.

4. 4

   Serve chicken with sauce over fried sweet potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 84. The excerpt below is the record exactly as published.

salt and pepper to taste. Let it boil up j then set back where it will simmer twenty minutes. Strain the jelly through a napkin. In a three-pint mould put a layer of jelly about three-fourths of an inch deep. Set in ice water to harden. Have the chicken cut in long, thin strips, and well seasoned with salt and pepper ; and when the jelly in the mould is hard, lay in the chicken, lightly, and cover with the liquid jelly, which should be cool, but not hard. Put away* to harden. When ready to serve, dip the mould in warm water and then turn into the centre of a flat dish. Garnish with parsley, and, if you choose, with Tartars or mayonnaise sauce. Chicken Chaud Proid. Skin two chickens, and cut in small pieces as for serving. Wash, and put them in a stew-pan with enough white stock 180 MISS PARLOAS NEW COOK BOOK. to cover, and one large onion, a clove, half a blade of mace, a bouquet of sweet herbs and half a table- spoonful of salt. Let this come to a boil ; then skim carefully, and set back where it will simmer for one hour. Take up the chicken, and set the stew-pan where the stock will boil rapidly. Put three table-spoonfuls of butter in the frying-pan, and when it melts, stir in two table-spoonfuls of flour, and cook until smooth, but not brown. Stir this into the stock, of which there must be not more than a pint ; add four table-spoon- fuls of glaze, and boil up once. Taste to see if seasoned enough ; if it is not, add more salt and pepper. Now add half a cupful of cream, and let boil up once more. Have the chicken in a deep dish. Pour this sauce on it, and set away to cool. At serving time, have large slices of cold boiled sweet potatoes

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