Chicken with Capers a la Vallee

Ingredients

• young chicken
• two cups of the broth
• half cup capers
• four tablespoons sherry
• two heaping tablespoons flour

Method

1. 1

   Joint the chicken and simmer in broth with onions and carrots.

2. 2

   Strain the juice, thicken with dissolved flour, add wine, capers, and chicken.

3. 3

   Simmer and serve on a platter with sauce and garnish.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 283. The excerpt below is the record exactly as published.

young chickens that have been cooked in water, a little sherry, pepper, salt, onions, and car¬ rots, until well done and left in the juice until cold. Cut in large dices, and add it to the sauce. How to Make the Sauce. Put one tablespoon butter in a saucepan, two tablespoons flour, one cup chicken broth, and one cup boiling milk. Beat until nice and creamy, then flavor with sherry, pepper and salt to taste. Add the chicken that has been heated, then half cup cream. Fill the warm croustades and serve on a paper doily as an entree for luncheon, dinner, or supper. Chicken ( Poulet ) a la Bayonnaise Take young chicken; clean well, bone, and skin, and make into nice cutlets; put an artificial bone in each. Put in a dish with some oil, grated onion, pepper and salt and let it soak for a little while; then put in a frying pan on stove to cook (be careful not to burn), toasting the pieces around now and then until they become nice and tender. Then put in a pudding or souffle dish. Make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups milk; flavor with onion juice, pepper, salt, and sherry; pour this white sauce over the chicken in the dish, sticking each piece up from the centre to the side so that the bone shows; sprinkle with bread crumbs and put in hot oven to brown for a few minutes. Put the dish in a silver dish (if no silver one at hand, pin a napkin around). Place on a platter on a paper doily; garnish with a paper frill on each bone. Serve as a luncheon dish or entree. Chicken with Capers ( Poulet aux Capres ) a la Vallee Take young chicken; joint in pieces — legs, second joints, and breast; form in cutlets or round pieces; put in a pan with some chicken broth, onions, and carrots, and let simmer slowly until they are well done. Remove the pieces from the sauce, put on a dish, strain the juice they cooked in, and measure. Put two AMERICAN COOK BOOK 193 cups of the broth on the stove with some wine; color with kitchen bouquet; dissolve two heaping tablespoons flour in half cup chicken broth; thicken with this flour and let simmer for a few minutes; add half cup capers and four tablespoons sherry

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