Gallina a la Mexicana

Ingredients

• nice spring chicken
• one small onion
• two eggs
• one tablespoonful corn meal
• one cup of prepared red chile

Method

1. 1

   Wash and unjoint the chicken, cover with salted water, and add onion.

2. 2

   Cook for 1.25 hours.

3. 3

   Remove chicken and keep warm.

4. 4

   Boil eggs until hard, mash yolks with corn meal and chicken broth.

5. 5

   Add prepared red chile, boil for 5 minutes, then add chicken and chopped egg whites.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 13. The excerpt below is the record exactly as published.

GALLINA A LA MEXICANA. Mrs. A. Molina, Box 544, El Paso, Tex.— Wash and unjoint nice spring chicken, and cover with salted water; add one small onion, so it can be removed after it has seasoned the chicken. Let cook one and one-fourth hours. Take out chicken and put where it will keep warm. Boil two eggs in shell until hard. Separate whites from yolks and while yolks are hot mash and mix thoroughly with one tablespoonful corn meal, and thicken with liquor chicken has been boiled in. Then add one cup of prepared red chile

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