Chicken Waldorf
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 36. The excerpt below is the record exactly as published.
Chicken Waldorf. Boil a chicken until it is tender; take it from the fire and remove all white meat, which cut into small dice-shaped pieces, adding two truffles, cut in the same way. Put the niix- ture into a saucepan with a pint of fresh thick cream, season with salt and pepper and allow to boil for 12 minutes, then thicken with 2 raw egg yolks diluted in two large spoons of madeira wine. Stir this thoroughly in with the chicken, also 2 ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.