ANOTHER METHOD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Trim the legs and cut up the mince as in the foregoing case.
  2. Put an ounce of fresh butter into a small stewpan over the fire to melt.
  3. Incorporate therewith a spoonful of flour, and stir these together for two minutes.
  4. Add about a gill of broth, and the same proportion of cream.
  5. Season with pepper and salt, grated nutmeg, and a small piece of glaze.
  6. Stir this sauce on the stove, keep it boiling for ten minutes.
  7. Add the sauce to the minced chicken.
  8. In all other respects, serve this entrée in the same way as the foregoing.
Original Text
ANOTHER METHOD. Trim the legs and cut up the mince as in the foregoing case. Next, put an ounce of fresh butter into a small stewpan over the fire to melt, incorporate therewith a spoonful of flour, and stir these together for two minutes; then add about a gill of broth, and the same proportion of cream; season with pepper and salt, grated nutmeg, and a small piece of glaze; stir this sauce on the stove, keep it boiling for ten minutes, and then add it to the minced chicken. In all other respects, serve this entrée in the same way as the foregoing.
Notes
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