BOILED CHICKEN





From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
Wash one pair of sweetbreads; throw them into boiling water and simmer
gently twenty minutes; then throw them into cold water to blanch and
cool. When cool pick them into small pieces, rejecting all the fine
membrane. Chop fine a half can of mushrooms. Put a large tablespoonful
of butter in a sauce pan to melt without browning; add an even
tablespoonful of flour, mix until smooth; add a half pint of cream,
stir continually until it boils; add a half teaspoonful of salt, a
dash of white pepper; the mushrooms and sweetbreads mix and stand over
boiling water for five minutes. Serve in paper cases, silver shells or
in puff-paste cases.





BOILED CHESTNUTS BOILED CHICKEN, BAKED facebooktwittergoogle_plusredditpinterestlinkedinmail

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