Cream of Chicken

Ingredients

• OIL a fowl
• one onion
• a little carrot
• a little parsley
• one tablespoonful of potato flour
• a little new milk
• one gill of thick cream

Method

1. 1

   Oil the fowl, remove the white meat, and return the bones to the stewpan with onion, carrot, and parsley.

2. 2

   Strain and use for soup base.

3. 3

   Pound the white meat and add to the liquor.

4. 4

   Boil with potato flour mixed with milk, pass through a tammy, and add cream when serving.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 7. The excerpt below is the record exactly as published.

CREAM OF CHICKEN TI> OIL a fowl and take off all the white meat. Return the bones to the stewpan and let it work well, with one onion, a little carrot and parsley. Strain and use for the foundation of the soup. Pound well the white meat off the fowl and add this to the liquor. Let this boil together with one tablespoonful of potato flour which has been mixed with a little new milk. Pass this all through the tammy and, when making hot for serving, add one gill of thick cream

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