Cold Chicken with Oysters

Ingredients

• 1 pint of oysters
• 1 fine-cut onion
• 1 bay leaf
• 12 whole peppers
• 1 even teaspoonful salt
• 1 tablespoonful flour
• 1 pint of broth
• the yolks of 2 eggs
• 1/2 cupful cream
• 1 tablespoonful lemon juice

Method

1. 1

   Remove meat from cold roasted chicken and cut into 1-inch pieces.

2. 2

   Boil bones with gravy and water, adding onion and bouquet.

3. 3

   Strain broth.

4. 4

   Boil oysters, then set aside.

5. 5

   Cook onions, bay leaf, and peppers in butter, add flour, then broth.

6. 6

   Cook and strain.

7. 7

   Add chicken meat, yolks mixed with cream, oysters, and lemon juice.

8. 8

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 261. The excerpt below is the record exactly as published.

Cold Chicken with Oysters.— Remove the meat from cold roasted chickens, cut it into 1-inch pieces; crack the bones and put them in a saucepan over the fire ; add the gravy if at hand ; barely cover with cold water; as soon as it boils add 1 fine-cut onion and a small bouquet ; cover and boil 40 minutes ; then strain the broth through a napkin. Put 1 pint of oysters with their liquor in a saucepan over the fire ; let come to a boil, then instantly re- move them with a skimmer, and set aside. Melt ly, ounce butter in a saucepan ; add 2 tablespoonfuls fine-chopped onions, 1 bay leaf, 12 whole peppers, and 1 even teaspoonful salt; cook 5 minutes without browning ; add 1 tablespoonf ul flour, stir and cook 3 min- utes ; add 1 pint of broth mentioned above, and cook 5 minutes longer ; remove the bay leaf ; continue the cooking for 5 minutes ; strain into a clean saucepan ; add ly^ pint of chicken meat, cook 5 minutes; mix the yolks of 2 eggs with y^ cupful cream, add it to the chicken ; then add the oysters and 1 tablespoonful lemon juice

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