Chicken Escoffier
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Fresh mushrooms can enhance the dish.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Escoffier. Joint a young chicken, and braise on a slow fire until slightly brown. Then add 1 quart of thick sour cream, and let simmer slowly until done, about 35 minutes. Rub to- gether 1 tablespoon butter, and 1 ounce of flour, and add to gravy, stirring constantly. Stir in the juice of Yi lemon, and season with paprika. A few fresh mushrooms added before serving is an improvement
Cook this with the app: pantry check, scaling, and the assistant.