Creamed Chicken

Ingredients

• 2 tablespoons of butter
• a cup of cold chicken, cut into dice
• a teaspoon of onion juice
• salt and pepper to taste
• enough stock to keep all from burning
• 2 hard-boiled eggs, chopped fine
• a cup of rich milk, heated
• a pinch of soda stirred in

Method

1. 1

   Make a white sauce of butter and half as much flour; when it bubbles, add chicken, onion juice, salt, and pepper.

2. 2

   Cook for 10 minutes before stirring in hard-boiled eggs and heated milk with soda.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 182. The excerpt below is the record exactly as published.

CREAMED CHICKEN.— Make a white sauce of 2 tablespoons of butter and half as much flour; when it bubbles, add a cup of cold chicken, cut into dice, a teaspoon of onion juice, salt and pep- per to taste, and enough stock to keep all fro-m burning. Cook for 10 minutes before stirring in 2 hard-boiled eggs, chopped fine, and a cup of rich milk, heated, with a pinch of soda stirred in. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VARIATION I. — Put 1 pt. of cream or rich milk on stove to ^boil, mix 3 tablespoons of flour, 1 teaspoon of mustard, 2 table- spoons of butter, salt and pepper to taste

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