Chicken Saute

Ingredients

• a young, tender chicken
• a piece of butter the size of an egg
• y^ lb. of pork
• a tablespoon of flour
• Yi cup of white wine
• Yi cup of water
• 1 clove of garlic
• 2 shallots
• 1 bay leaf
• about a dozen small, white onions

Method

1. 1

   In a saucepan, melt butter, add pork, then chicken.

2. 2

   Brown well, sprinkle flour, stir.

3. 3

   Add wine, water, pepper, garlic, shallots, parsley, bay leaf, and onions.

4. 4

   Cover and cook for 40 minutes.

5. 5

   Serve with meat in center, onions around, and strained gravy over.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 193. The excerpt below is the record exactly as published.

CHICKEN SAUTE.— Take a young, tender chicken, cut it up in pieces. Put in a saucepan a piece of butter the size of an t%% and y^ lb. of pork, cut into dice. Set it on a good fire, and when GOOR COUNTY COOK BOOK 283 the butter be-gins to (brown put in the chicken. Let it brown well; then sprinkle a tiablespoon of flour over it; stir and mix thoroughly. Add Yi cup of white wine and Yi cup of water. Stir again, add pep- per, 1 clove of garlic, 2 shallots, a few sprigs of parsley tied with 1 bay leaf and about a dozen small, white onions

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