Chicken Ragout

Ingredients

• a pint and a half of cooked chicken, cut into dice
• half a pint of mushrooms, cut into small pieces
• the yolks of six hard-boiled eggs
• the whites of the eggs cut in rings
• one teaspoonful of salt
• one-fourth of a teaspoonful of white pepper
• one pint of supreme or white sauce

Method

1. 1

   Put into the double-boiler a pint and a half of cooked chicken, half a pint of mushrooms, the yolks of six hard-boiled eggs, the whites of the eggs cut in rings, one teaspoonful of salt, one-fourth of a teaspoonful of white pepper, and one pint of supreme or white sauce.

2. 2

   Place on the fire, and cook for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 239. The excerpt below is the record exactly as published.

Chicken Ragout. Put into the double-boiler a pint and a half of cooked chicken, cut into dice, half a pint of mushrooms, cut into small pieces, the yolks of six hard-boiled eggs, the whites of the eggs cut in rings, one teaspoonful of salt, one-fourth of a teaspoonful of white pepper, and one pint of supreme or white sauce

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