Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one good-sized onion cut in slices
- eight peppercorns
- three roots of celery
Directions
An old chicken can be used. They are cheaper than young ones, and the flavor is better. Clean the chicken well, and plunge in a kettle of boiling salted water. Place the kettle on the stove where it will have a slow cooking. Add to it one good-sized onion cut in slices, eight peppercorns, two or three roots of celery, or a few of the outside stalks (celery seed may be used in place of celery). A small amount of thyme and bay leaf can be used if desired. Let cook until tender. Remove from the liquid and when old chop fine and mix with a cream sauce. The liquid
ENTREES. 115
should be strained and when cold remove the fat and use for the sauces. Veal or lamb can be cooked in this way for croquettes.