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Chicken Rolls
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 149. The excerpt below is the record exactly as published.
Chicken Rolls Melt three tablespoons of butter, blend in three tablespoons of flour, add gradually one and one-half cups of chicken stock; season to taste with salt, pepper and celery salt; stir until smooth and thick, and add one and one-half cups of chopped chicken
Cook this with the app: pantry check, scaling, and the assistant.