Chicken Legs and Second Joints à l'Alemande

Ingredients

• the legs and second joints of 3 chickens
• 2 medium-sized onions
• 1 even teaspoonful white pepper
• 1 even tablespoonful salt
• a bouquet
• 2 ounces butter
• 2 tablespoonfuls flour
• the yolks of 2 eggs
• the juice of half a lemon
• a few spoonfuls cream

Method

1. 1

   Place chicken legs and joints in a saucepan, cover with boiling water, add onions, white pepper, salt, and bouquet; boil until tender.

2. 2

   Remove and strain broth.

3. 3

   Melt butter in a saucepan, add flour, stir and cook for 2 minutes.

4. 4

   Add strained broth, cook until smooth.

5. 5

   Mix egg yolks and lemon juice, add to sauce, then add cream.

6. 6

   Pour sauce over chicken and garnish with rice, noodles, or potato timbales.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 263. The excerpt below is the record exactly as published.

icken Legs and Second Joints ft I'AlIemande.— Place the legs and second joints of 3 chickens in a saucepan, coyer with boiling water ; add 2 medium-sized onions, 1 even teaspoonful white pepper, 1 even tablespoonf ul salt, and a bouquet ; boil slowly till tender ; lay the legs and joints on a hot dish ; strain the broth. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook 2 minutes ; add the strained broth, cook until smooth. Mix the yolks of 2 eggs and the juice of half a lemon, add it to the sauce ; add last a few spoonfuls cream

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