Chicken in the Shell

Ingredients

• a quart of water
• a young chicken
• one sliced onion
• a bay leaf
• two cloves
• a blade of mace
• six pepper-corns
• a tablespoonful of butter
• a tablespoonful of flour
• half a pint of cream
• a truffle
• two dozen mushrooms
• a dash of white pepper
• the yolks of two eggs
• half a glass of sherry

Method

1. 1

   Into a kettle containing a quart of water, put a young chicken, one sliced onion, a bay leaf, two cloves, a blade of mace, and six pepper-corns.

2. 2

   Simmer in the covered kettle for one hour and set aside to cool.

3. 3

   When cool, remove the meat from the bones, rejecting the skin.

4. 4

   Cut the meat into small dice.

5. 5

   Mix in a saucepan, over a fire without browning, a tablespoonful of butter, a tablespoonful of flour, then add half a pint of cream.

6. 6

   Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper, and then the dice of chicken.

7. 7

   Let the whole stand in a bain marie, or chafing dish, until quite hot.

8. 8

   Add the yolks of two eggs and let cook two minutes.

9. 9

   Stir in half a glass of sherry and serve in cockle shells.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 5. The excerpt below is the record exactly as published.

Chicken in the Shell, the dish from which so many later restaurants gained fame. The recipe for this as prepared by the Iron House is still extant, and we are indebted to a lady, who was a little girl when that restaurant was waning, whose mother secured the recipe. It was prepared as follows : Into a kettle containing a quart of water CHICKEN IN put a young chicken, one sliced onion, a THE bay leaf, two cloves, a blade of mace and SHFI I six pepper-corns. Simmer in the covered kettle for one hour and set aside to cool. When cool remove the meat from the bones, rejecting the skin. Cut the meat into small dice. Mix in a saucepan, over a fire without browning, a tablespoonful of butter, a tablespoonful of flour, then add half a pint of cream. Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper and then the dice of chicken. Let the whole stand in a bain marie, or chafing dish, until quite hot. Add the yolks of two eggs and let cook two minutes. Stir in half a glass of sherry

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