Chicken with Tomatoes

Ingredients

• Cook four tablespoons butter
• one-half shallot
• five tablespoons flour
• three-fourths cup chicken stock
• three-fourths cup stewed and strained tomatoes
• one teaspoon lemon juice
• one-half teaspoon salt
• one-eighth teaspoon paprika
• one and one-half cups cold boiled fowl

Method

1. 1

   Cook butter with shallot for five minutes.

2. 2

   Add flour and stir until slightly browned.

3. 3

   Pour in chicken stock and tomatoes gradually.

4. 4

   Add lemon juice, salt, and paprika.

5. 5

   Reheat chicken in the sauce.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.

Chicken with Tomatoes Cook four tablespoons butter, with one-half shallot, finely chopped, five minutes. Add five tablespoons flour, and stir until slightly browned. Pour on gradually three-fourths cup each chicken stock and stewed and strained toma- toes. Add one teaspoon lemon juice, one-half teaspoon salt, and one-eighth teaspoon paprika. Reheat one and one-half cups cold boiled fowl

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