Creamed Chicken with Oysters

Ingredients

• a tablespoon of butter
• a tablespoon of flour
• a cup of cream
• a cup of minced chicken
• a cup of oysters
• Salt and cayenne pepper

Method

1. 1

   Make a cream sauce, stir in chicken and oysters when hot, cook together, and serve with hot biscuits.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 135. The excerpt below is the record exactly as published.

a tablespoon of butter. When the slices begin to brown, dredge with flour, stirring about to keep from scorching; add a dash of cay- enne pepper and thin with cream or milk. Allow it to boil up once, then serve. CHAFFING DISH 281 NEWBERGS. Cold chicken, veal, lamb or cold roast meat, one cup stock, salt and pepper, browned flour. Mince the meat fine and season highly. Put stock in chafing dish, and when hot stir in meat. Thicken with the browned flour. In place of the stock a cream sauce may be used. One or two hard boiled eggs may be added. CELERIED OYSTERS. For one dozen large oysters put in a chafing dish one tablespoon of butter, the same amount of chop- ped celery, half as much chopped parsley, salt, and a few drops of tobasco sauce. When hot add the oys- ters, cook until the edges curl, and serve at once. CREAMED OYSTERS. Mrs. W. J. Sanborn. Make a cream sauce, melting together two table- spoons each of flour and butter, adding a cup of cream and oyster liquor; season with pepper and salt, and a little lemon juice; heat the oysters in this until the edges curl and serve on soft biscuit or patty shells. If the butter is allowed to brown at first, the taste is improved. Salmon or lobster may be prepared in the same way. CREAMED CHICKEN WITH OYSTERS. Mrs. J. W. Sipher. Make a cream sauce in the usual way, using a table- spoon each of butter and flour and adding a cup of cream. When hot stir in a cup of minced chicken and a cup of oysters. Salt and cayenne pepper. Cook together and serve with hot biscuit. CURRIED OYSTERS. Miss Anna R. Glenn. One pint oysters to four persons. Heat in their own liquor and drain. Take one-half teasponn minced onion, fry for ten minutes in one ounce of butter. Stir 282 CHAFFING DISH into this one-half teaspoon curry powder and a level tablespoon of flour;

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