boiled chicken with sauce
A historical recipe from 1913, contributed by Austin
BOILED CHICKEN WITH SAUCE.
Chicken...1,fat
Dry Onions...2,medium
Parsley...1 bunch
Celery...1 whole stalk
Salt and Pepper
The Sauce:
Butter...2 tablespoonfuls
Flour...1 tablespoonful
Eggs...2, the yolks of
Clean the chicken properly, and after cutting into portions suitable for serving, bring to a boil in water three times its measure. To this, then, add the chopped onions, the parsley and the celery. Season to taste, and continue boiling until tender.
When this is done, take out the portions and put in cold water for 5 minutes. Then strain the broth, to have it ready to be used for the sauce, which will he prepared in the following manner:
Fry the flour well in the one-half portion of the butter, and then add the broth,-one or two tablespoon£ uls at a time. When this comes to a boil, take the fat gathering upon the surface, and pour over the· chicken portions, which should be arranged in a large deep plate. With the rest of the sauce blend the well beaten yolks of the eggs, also the remainder of the- butter. When this is sufficiently cooked and is thick, either pour it over the chicken or use it separately as desired.
BOILED CHICKEN WITH SAUCE.
Chicken...1,fat
Dry Onions...2,medium
Parsley...1 bunch
Celery...1 whole stalk
Salt and Pepper
The Sauce:
Butter...2 tablespoonfuls
Flour...1 tablespoonful
Eggs...2, the yolks of
Clean the chicken properly, and after cutting into portions suitable for serving, bring to a boil in water three times its measure. To this, then, add the chopped onions, the parsley and the celery. Season to taste, and continue boiling until tender.
When this is done, take out the portions and put in cold water for 5 minutes. Then strain the broth, to have it ready to be used for the sauce, which will he prepared in the following manner:
Fry the flour well in the one-half portion of the butter, and then add the broth,-one or two tablespoon£ uls at a time. When this comes to a boil, take the fat gathering upon the surface, and pour over the· chicken portions, which should be arranged in a large deep plate. With the rest of the sauce blend the well beaten yolks of the eggs, also the remainder of the- butter. When this is sufficiently cooked and is thick, either pour it over the chicken or use it separately as desired.