Chicken with Mushrooms

Ingredients

• 2 tablespoonfuls of butter
• 1 tablespoonful of flour
• 1 pint of milk
• 1 gill of mushroom liquor
• 1 pint of cold chicken
• 1 cup of canned mushrooms, sliced
• the yolks of 2 eggs
• salt
• pepper

Method

1. 1

   Make a sauce of butter and flour with milk and mushroom liquor.

2. 2

   Add cold chicken, cook 3 minutes, then add canned mushrooms.

3. 3

   Cook 2 minutes longer and add egg yolks slowly, stirring constantly.

4. 4

   Serve as soon as smooth.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 42. The excerpt below is the record exactly as published.

pint of milk. Stir in 5 eggs, well beaten, and when they begin to thicken, add Yt, cup of boiled spaghetti, chopped, Yt, cup of mushrooms, sliced, I tablespoonful of minced parsley, salt and paprika to taste. Cook 3 minutes and serve. Mrs. J. B. Wheatley. STIRRED EGGS. Melt I tablespoonful of butter in the blazer, add i gill of brown gravy or stock; when hot, stir in 5 eggs beaten, salt and pepper, also i tablespoonful of minced parsley. CREAMED EGGS. Beat together i gill of chicken or veal stock, i of cream, salt and pepper. Beat 4 eggs; add; stir until thick. Serve. CHAFING DISH. 117 FRICASSEE OF DRIED BEEF. Put into the blazer over hot water i pint of milk, i tablespoonful of butter and i cup of dried beef, chopped fine. Cook 5 minutes and add very slowly 2 well beaten eggs. Stir until thick and serve on toast. A Friend. CHICKEN WITH MUSHROOMS. Make a sauce over hot water of 2 tablespoonfuls of butter, I of flour with i pint of milk and i gill of mush- room liquor, add i pint of cold chicken. Cook 3 minutes, put in i cup of canned mushrooms, sliced. Cook 2 min- utes longer and add very slowly the yolks of 2 eggs, salt and pepper

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