Chicken with White Sauce

Ingredients

• chicken whole
• one or two cloves
• onion
• salt and pepper to taste
• piece of butter
• one tablespoon of flour
• yolk of two eggs
• a little lemon juice
• mushrooms also, if liked

Method

1. 1

   Boil chicken in lukewarm water with salt, pepper, cloves, onion, and bouquet until tender.

2. 2

   For the sauce, melt butter, add flour, then the chicken broth.

3. 3

   Mix in egg yolks and cream, add lemon juice and mushrooms if desired.

4. 4

   Pour over chicken.

As published

This recipe was extracted from Kirmess cook book (1907), page 50. The excerpt below is the record exactly as published.

CHICKEN WITH WHITE SAUCE. Mrs. Oavld's French Chef. Boil chicken whole in lukewarm water with salt and pepper, one or two claves, onion, and kitchen bouquet. Let simmer slowly until tender, cut into pieces to serve. Sauce. Melt piece of butter in a saucepan, add one tablespoon of flour, add water chicken was cooked in, yolk of two eggs mixed in some cream, added last, and pour over the chicken, add to the eggs and cream a little lemon juice, if liked, and mushrooms also, if liked. CHICKEN OB SWEETBBEAD MOUSSE. Mrs. Gould's French Chef. Take white part of chicken, hash it very fine and pass through a sieve, season with salt and pepper. Put in a sauce pan a piece of butter size of a walnut, mix with it a tablespoon of flour and add by little about one cup of milk, after it is thickened pour over the chicken, add to it the yolks of three eggs, beat the whites very stiff and mix through at the last minute. Butter the mould well (with hole in center of it), fill one-half full, put in a saucepan, so water comes one-half way up, cover top with buttered paper and boil slowly three- quarters of an hour. Sauce. One-quarter pound butter, one tablespoon of flour, milk, two yolks of eggs, beaten with a little cream, at last minute. ENTREES. 123 TIMBAL OF OHIGKEN. Mrs. W. 8. Qoidd, New York. Breasts of two chickens groimd to a fine paste in a mortar, add three or four tablespoonfuls of cream, one teaspoonful (scant) salt, one teaspoonful (scant) of pepper, tiny pinch of red pepper, one-quarter teaspoon- ful Qf grated nutmeg. Put all through a colander or sieve. Whip whites of three eggs, stiff, add this to the mixture, little by little, until about consistency of a scouffle. Put in buttered timbal cups. Let cups stand in pan of hot water. Bake twenty minutes. Serve with a cream sauce. OHIOKEN PIE. Mrs. F. D. Gray. A pair of chickens will be needed for a large pie. Clean and disjoint them, then cover with boiling water and simmer until very tender. Remove the skin and some of the larger bones and stand the kettle aside until cool. In the meantime add to two quarts of sifted pas- try flour, one scant teaspoonful of salt and sufficient thick sweet cream to make a soft dough. Boll half of it quite thin and with this line bottom and sides of a deep earthen dish. Boll out the remainder, put over it three-quarters of a pound of butter cut into bits. Dredge lightly with flour, fold in three and roll out twice. Take one quarter of this short paste, roll thin, cut in long strips and put several rims round the paste in the dish, wetting each slightly with water to make it adhere. N'ow fill the dish with the chicken, seasoning highly with salt and pepper. Boll out the remainder of the paste and fit it over the. top of the pie, making an incision in the centre for the steam to escape. Brush 124 KIRMESS COOK BOOK. over with milk and bake two hours in a moderate oven. Half of this quantity may be used for an ordinary size family. Potatoes, a few carrots and onions, cut in small balls, and a cup of peas are a great addition to this pie. VOL-AU-VENT OR BOUCHE A LA REINE. Mrs. Gould's French Chef, For Paste. One-half pound flour, salt, mix with cold water; let rest ten minutes, roll out and put one- half pound of butter in middle, fold crust over the but- ter, let rest ten minutes, roll back and forth very light- ly, then fold long way in three folds, rest and roll and fold this way six times. Cut crust round and put in round tins, bake slowly. Cut the little lid out of cen- ter. Filling the same as for timbal, add shrimps or white meat of any kind. WATER WAVE. Mrs. Ootdd's French Chef. Break six eggs in a dish, put same quantity of milk in another dish, then put both in a pitcher, stir in gradually about one pound of flour, always stirring one way, the batter must be of the consistency to pour through a funnel into boiling water with salt in it, while it is boiling, slowly moving the funnel around all the time. Boil about five minutes. Serve with boiled chickens, etc. Any dish with a gravy is best. CHICKEN AND RICE TIMBAL. Mertie, Mrs. Gould's Cook. Take one cup of cold boiled rice and line well butter- ed mould. For filling, cut in dice, cold chicken from ENTREES. 126 breast and second joint, add little cold ham and few stewed mushrooms. Season with salt and pepper to taste

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