Creamed Chicken a la Crouton

Ingredients

• Cut a loaf of bread in a large square
• Make a nice cream of chicken with one tablespoon butter
• one heaping tablespoon flour
• add one cup milk
• two tablespoons sherry
• add three cups cooked chicken
• then half cup of rich cream

Method

1. 1

   Scoop out a square of bread, fry until golden.

2. 2

   Make a creamy chicken sauce with butter, flour, milk, sherry, and cooked chicken.

3. 3

   Fill the bread crouton with the mixture, garnish with vegetables and parsley, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 287. The excerpt below is the record exactly as published.

Creamed Chicken a la Crouton Poulet a. la Creme, aux Croutons Cut a loaf of bread in a large square and then scoop out a place for the filling. Cut the bread all around with a sharp knife, scallop it on top, then fry in very hot fat until golden brown. Turn upside down on a pan and put in oven until ready to serve. Make a nice cream of chicken with one tablespoon butter, one heaping tablespoon flour; when well mixed add one cup milk, two table¬ spoons sherry, pepper and salt. Beat the sauce until creamy; add three cups cooked chicken (cut in dices) then half cup of rich cream. Fill the bread crouton, place on a platter with green vegetables — such as peas, string beans, asparagus tips, or macedoine vegetables — all around. Garnish with parsley. Serve as an en¬ tree for luncheon or dinner. Chicken with Supreme Sauce a la Fanchonette Poulet, Sauce Supreme, a la Fanchonette Roll the puff* paste out thin; line little fluted cake tins with the pastry, cutting it even around the edges; fill with beans and bake. When baked, remove the beans and fill; put a handle of pastry in each; arrange on a platter; garnish with parsley. Serve as an entree. Filling. Cook chicken in water, pepper, salt, onions, and carrots, until tender; leave in the juice until cold, then cut the white part in very small dices, and add to the sauce. Sauce. One and a half cups milk, one tablespoon butter, two tablespoons flour, two tablespoons sherry

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