Mince of Chicken A L'Alexander

Ingredients

• Select a choice five-pound fowl
• Brown in saucepan J4 pound of butter
• two tablespoonsful of flour
• add to this one quart of chicken broth
• beat into this sauce six yolks of eggs
• the juice of two lemons
• Cut into flakes and saute in butter J^ pound of fresh mushrooms
• take ^ pound flaked boiled Virginia ham
• one bunch of finely chopped Tarragon
• season with salt
• pepper
• paprika to taste

Method

1. 1

   Brown butter and flour, add chicken broth and boil while stirring.

2. 2

   Beat in egg yolks and lemon juice without boiling.

3. 3

   Pass through a sieve and keep hot.

4. 4

   Saute mushrooms, mix with ham and tarragon in the sauce, season, and serve in a chafing dish on toast or buckwheat cakes.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 14. The excerpt below is the record exactly as published.

MINCE OF CHICKEN A L'ALEXANDER Select a choice five-pound fowl, have it boiled, cut into flakes and put aside. Brown in saucepan J4 pound of butter and two table- spoonsful of flour to a nice yellow color, add to this one quart of chicken broth and let it boil for a few minutes, keeping on stirring it; beat into this sauce six yolks of eggs and the juice of two lemons, working it all the time, but taking good care not to let it boil any more; pass it through a fine sieve and keep it hot in Bain-Marie. Cut into flakes and saute in butter J^ pound of fresh mushrooms, then take ^ pound flaked boiled Virginia ham, one bunch of finely chopped Tarragon and mix this with the chicken flakes in the thoroughly heated sauce; season with salt, pepper and paprika to taste

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