Chicken with Cream Sauce

Ingredients

• one chicken
• one pint of rich milk
• two tablespoons of flour
• one tablespoon of butter
• half a can of mushrooms

Method

1. 1

   Boil and cut chicken.

2. 2

   Make a sauce with milk, flour, and butter.

3. 3

   Add mushrooms, boil, stir in chicken, and serve.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 71. The excerpt below is the record exactly as published.

HICKEN WITH CREA'M SAUCE For one chicken boiled and cut as for salad, make a sauce of one pint of rich milk, two tablespoons of flour, and one tablespoon of butter. Heat the milk in a double-boiler, and then add the flour and butter. Take half a can of mush- rooms, cut them in pieces, and boil them gently five minutes in their own liquor. Add them to the hot milk sauce, boil three minutes, stir in the chicken, and serve either in a large dish or in small hot shells. CHICKEN CURRY Chop two large onions and put in a kettle with three- fourths of a cup of butter, and cook the onions till brown. Add a young, tender chicken of three or four pounds, the chicken having been cut in small pieces. Add also half a tablespoon of curry, three fresh tomatoes, or one cup of canned tomatoes, and salt and pepper to taste. Cover tight and simmer an hour or longer. Then add a cup of milk and boil up once. About the rim of a platter bank fresh boiled rice, pour the hot curry in the middle so the walls of rice will hold it, and serve hot. FRICASSEED CHICKEN Separate all the joints of the chicken and wash in cold water. Then put in a granite kettle. Add two large onions cut in half, and two slices of salt pickled pork. Cover two inches above the chicken with cold water. When it begins to boil add pepper and salt, and season carefully and highly. Cook until very tender. Cut slices of stale bread into ob- long pieces two inches wide. Lay these on a hot platter. Take out the chicken and place it on the bread. Mix flour and water together smoothly, pour this into the gravy, taste. 128 THE HOME COOK BOOK and boil until it thickens. Then pour over the bread and chicken. It commonly takes about four heaping tablespoons of flour to thicken, FRIED CHICKEN Wash and cut the chicken, separating each joint. Sprinkle the pieces with salt, pepper, and flour before you begin to fry. Have ready the frying-pan with hot lard. Fry the meat slowly until well cooked and a nice brown, being careful not to burn it. When done, pour off nearly all the fat. Then add milk or milk and cream for a gravy. Mix about two table- spoons of flour smoothly in cold water, put into the milk, stirring constantly until it thickens. Pour the gravy over the chicken. CHICKEN LOAF Boil a fowl till the meat is ready to fall from the bones. Salt while boiling. Take from its liquor, and while you are picking out the bones let the liquor boil down so that it measures not more than three cups. To this add quarter of a box of gelatine which you have already soaked and softened. Round the bottom of a mold or bowl lay two hard-boiled eggs sliced in circles. Upon this put a layer of dark meat, then a layer of light meat, and so alternate till you have used up the chicken. Do not pack the meat tight, but leave space for the liquor to fill in. See that the seasoning is right, add pepper if wished, and then pour the liquor over the meat, seeing first that the gelatine is well dissolved. Set away to chill, and the liquor will harden to a jelly. Tip on a platter when served. A nice dish for Sunday evening supper. CHICKEN AND MUSHROOMS In a saucepan melt two tablespoons of butter, and when hot add two tablespoons of minced onion and half a can of mushrooms

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