Chicken Matelote

Ingredients

• Singe a fowl
• Put 4 tablespoons of butter
• 1 quart of white stock
• brown 2 tablespoons of flour
• a tablespoon of capers
• 14 ^^ ^ pound of mushrooms
• salt and pepper

Method

1. 1

   Singe a fowl, draw and cut into pieces, rub with butter and flour and brown in an oven.

2. 2

   Fry a carrot, a parsnip, and an onion in butter.

3. 3

   Place the fowl in a stewpan with the vegetables and white stock.

4. 4

   Brown flour in the butter and stir in with the fowl.

5. 5

   Mash the liver and stir in with the fowl along with capers, salt, and pepper.

6. 6

   Simmer for 45 minutes, add mushrooms, and simmer for another 15 minutes.

7. 7

   Serve garnished with mashed potatoes.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 35. The excerpt below is the record exactly as published.

Chicken Matelote. Singe a fowl, draw and cut into pieces, rub with butter, and fiour and brown in an oven. Put 4 tablespoons of butter into a frying pan and in it fry a carrot, a parsnip and an onion, all cut in pieces. Place the fowl in a stewpan with the vegetables and 1 quart of white stock. In the butter in which the vegetables were fried, brown 2 tablespoons of flour, and stir this in with the fowl. Mash the liver, cooked separately, and stir in with the fowl also, along with a table- spoon of capers and salt and pepper. Simmer slowly for y^ of an hour, add 14 ^^ ^ pound of mushrooms

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