Saute of Chicken With Mushrooms

Ingredients

• a young, tender chicken
• eight or twelve small mushrooms
• a pinch of herbs
• a very small onion
• a half gill of good white stock
• the yolk of an egg
• half a gill of cream

Method

1. 1

   Cut chicken into joints, season, brush with melted butter, and place in a dish with mushrooms, herbs, onion, and stock.

2. 2

   Seal and cook in the oven, then make gravy with the liquor and egg yolk mixed with cream.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 20. The excerpt below is the record exactly as published.

Saute of Chicken With Mushrooms. — Cut a young, tender chicken into joints, trim off all projecting bones, season with salt and pepper — not too highly — and brush over with melted butter. Put into a well-buttered wooden cook dish, with eight or twelve small mushrooms, cut in slices. Add a pinch of herbs, a very small onion, and a half gill of good white stock. Seal bag tight, give ten minutes in a very hot oven, then thirty in moderate heat. Take up on a hot dish and keep hot, while you make the gravy. Take for the gravy the hot liquor from the bag, put it in a bowl with the yolk of an egg beaten up in half a gill of cream

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