Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
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
- 1 quart of chicken
- 2 tablespoons of butter in another saucepan
- 3 tablespoons of flour
- a dash of white pepper
- salt
- white pepper
Directions
Peel 1/2 lb. fresh mushrooms, wash and chop with a silver knife. Put in a saucepan with 1 quart of chicken or veal stock, cover and simmer gently 30 minutes, add teaspoon of salt, simmer ten minutes longer. Put 2 tablespoons of butter in another saucepan, with 3 tablespoons of flour, mix and cook a minute without browning, add % pint of thick cream to the mushrooms, then pour all together with butter and flour, stirring con- stantly until it reaches the boiling point, add a dash of white pepper.