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Chicken in Cream Sauce
From The "A1" cookery book, 1901
Serves 1
Truffles can be added to the gravy. Rice can be served instead of toast.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 44. The excerpt below is the record exactly as published.
two ounces of butter in the stew-pan, and mix one ounce and a half of flour very smoothly with it, a teaspoon of lemon juice and six pepper- corns, then add the stock the chicken was cooked in, and simmer till it is reduced to a pint. Strain the stock and put it back into the saucepan with the pieces of chicken and the mushrooms, add a gill of cream and a little cayenne
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