Chicken Sauce

Ingredients

• two tender chickens
• three ounces of butter
• sprinkle with flour
• moistened with hot white stock, or water
• season with salt
• white pepper
• twelve tiny pickling onions
• a bouquet of herbs
• two tablespoonfuls of lemon juice
• two yolks of eggs

Method

1. 1

   Cut up chickens, toss in butter, sprinkle with flour, and moisten with stock or water.

2. 2

   Season and simmer for 1.5 hours.

3. 3

   Remove bouquet, crush onions, mix with egg yolks and lemon juice, then stir into gravy.

4. 4

   Serve in a hollowed loaf.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 85. The excerpt below is the record exactly as published.

CHICKEN SAUCE. Cut up two tender chickens ; put three ounces of butter in a stewpan, and toss your chickens in it, sprinkle with flour, and moistened with hot white stock, or water if you have none. Season with salt, white pep- per, mushrooms, twelve tiny pickling onions, and a bouquet of herbs. Let it simmer for one hour and a half. Take the stewpan off the firo, take out the bou- quet, and crush the onions to atoms; beat up two yolks of eggs with two tablespoonfuls of lemon juice; mix it up with the gravy, and stir the whole together. Before- hand take a good-sliced baker's loaf, cut off the top The Complete Cook Book. i8i carefully, remove the crumb; then in the cavity you place the chicken, gravy and all. Put back the top you had cut off to empty the loaf of its crumb, and let the whole become perfectly cold before you either eat or pack it in the hamper, so that the crust may be very crisp. THICK CREAM SAUCE FOR CROQUETTES AND PATTIES. One pint hot cream, two even tablespoonfuls butter, four heaping tablespoonfuls flour, or two heaping table- spoonfuls cornstarch, one-half teaspoonful salt, one- half saltspoonful white pepper

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