Chicken Ragout in Shells or Other Small Molds

Name: Chicken Ragout in Shells or Other Small Molds
Yield: 3 servings
Ingredients: 1% lbs. of cooked chicken; % wineglassful of white wine; 2 tbsps. of butter; 2 tbsps. of flour; Vz cup. of sweet cream; Some bouillon; 1 pinch of pepper; Juice of % lemon

From The art of German cooking and baking, 1922

Serves 3

This ragout may be improved with 1/2 pt. of finely chopped champignons and 4 truffles also chopped fine.

Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 44. The excerpt below is the record exactly as published.

CHICKEN RAGOUT IN SHELLS OR OTHER SMALL MOLDS. Quantity for 6 Persons. 1% lbs. of cooked chicken % wineglassful of white wine 2 tbsps. of butter Juice of % lemon 2 tbsps. of flour Salt Some bouillon 1 pinch of pepper Vz cup. of sweet cream

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