Blanquette of Chicken

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

meat from a cold boiled fowl, in small pieces ↝ Chicken, ground, raw [Poultry Products]
one pint of water ↝ Water, tap [Tap water]
a bouquet garni
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper to taste ↝ Spices, pepper, white [Spices and Herbs]
three or four peeled mushrooms finely minced ↝ Mushrooms, raw [Other vegetables and combinations]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Cut the meat from a cold boiled fowl, in small pieces.
Stew down the bones in one pint of water, a bouquet garni, add a little salt and white pepper to taste.
Strain the stock.
Add to it three or four peeled mushrooms finely minced, and let them cook in this sauce.
When done put in the pieces of fowl to warm through.
Thicken with the yolks of two eggs.
Add lemon juice and serve hot.

Original Text

Blanquette of Chicken.

Cut the meat from a cold boiled fowl, in small pieces. Stew down the bones in one pint of water, a bouquet garni, add a little salt and white pepper to taste. Then strain the stock, add to it three or four peeled mushrooms finely minced, and let[Pg 2] them cook in this sauce; when done put in the pieces of fowl to warm through, thicken with the yolks of two eggs. Add lemon juice and serve hot.

Notes

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