Chicken With Asparagus

Ingredients

• two chickens
• four quarts boiling water
• cup of boiled cream
• two tablespoons flour
• two tablespoons butter
• squeeze of lemon juice
• pinch of sugar
• pinch of cayenne

Method

1. 1

   Cut chickens into pieces, cook in boiling water until tender.

2. 2

   Remove breasts, cut from bone, and trim.

3. 3

   Heat in chicken broth, place on platter, and pour over a sauce made from chicken liquor, vegetables, flour, butter, and cream.

4. 4

   Garnish with asparagus heads cooked in water and fried in butter.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 463. The excerpt below is the record exactly as published.

ee tablespoons flour, with two of chicken fat, in pan in which vegetables were fried, until brown and add to chicken ; sea- son well with pepper and salt and stew gently two hours. Fifteen minutes before serving drop in some dumplings and place kettle where it will cook rapidly. Dish chicken in center of platter and dumplings around, serving gravy in sauce-boat. Chicken Pudding, — Soak a cup bread-crumbs in cup boiling milk in which pinch of soda has been dissolved, and beat very light ; let cool while mincing cold chicken and a slice of boiled ham very fine ; mix the meat with the bread-crumbs, season with pepper and salt and tablespoon butter, add two well-beaten eggs, beat all up well, turn into well-buttered baking dish and bake in brisk oven. When it i)uffs up a light, delicate brown send at once to table in dish in which it is baked. If flavor is liked, boil half ' an onion in the milk, skimming out before pouring over bread-crumbs. Al- ways add a pinch of sugar to above pudding. Chicken With Asparagus. — Cut two chickens in seven pieces each, leaving the breast and breast-bone entire. Cook all but latter in four quarts boiling water ; when commencing to be tender put in the breast and when done, take out and let cool. " The meat, except the breasts, can be used for Chicken Salad or any dish wished. Take the breasts when cold, or when ready to use, cut carefully from the bone and trim neatly, cutting in two or more pieces ; make hot in a little chicken broth, kept from stewing the chickens, place on platter and pour over a Magical Sauce made as follows : Add to the chicken liquor, a few slices of carrots and parsnips, and a stalk of celery and a very little lemon j when well-flavored with the vegetables, stram through the crash towel kept for straining soups, etc., and place the broth in a saucepan, add two tablespoons each flour and butter, stirred together over the fire, but not browned ; let this cook slowly till reduced to a quart, then add liquor from a can of mushrooms, and again reduce to less than a quart ; beat in a 538 POULTRY. tablespoon butter, a squeeze of lemon juice, salt, pinch of sugar and cayenne, and cup of boiled cream, a little at a time, just before serv- ing, making it oi the consistency required, and then pass it through a fine strainer. After pouring it over the breasts of chicken, dot it here and there with the asparagus heads cooked in a little water till tender and then fried a moment or two in a little butter. The great beauty of the dish, with sauce looking as glossy as white satin, just thin enough to settle down smooth, yet too thick to run off the meat, and spotted all over the surface with the green heads and bordered with the same, well repays one for the trouble, and it is as delicious as it is elegant. Cantons De Rouen. — Cut off bone of leg about an inch from joint, giving a large sweep of skin. Take bone out of leg without breaking the skin ; make a dressing of one half cup bread, soaked, squeezed and seasoned with salt, pepper and any herb except sage. Stuff leg with this, sew up and trim in shape, as near like little ducks as possible. Place in pan upon a bed of vegetables, (slices of turnips, carrots, onions, bay leaf, and two or three slices salt pork), or baste with a little butter, and bake one half hour. Boiled Turkey. — Prepare turkey as directed. Chop very fine six stalks nicely-blanched celery and add to the bread dressing. Or cut the celery in third of an inch pieces, season with salt and a pinch of cayenne

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