Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- 2 chickens
- 2 heaping tablespoonfuls of flour
- 2 pint 'of cream
Directions
Mrs. Selden E. Stotie.
Slowly simmer until tender, 2 chickens, salting a little. Drain the chicken, and boil the liquor down to % pint. Cut the meat when cold into dice shapes. Drain a can of French mushrooms and cut them into quarters. Put into a sauce pan I large tablespoonful of butter; when melted, add 2 heaping tablespoonfuls of flour, stirring until smooth; then add cupful of broth and ^2 pint 'of cream. Boil till done; then add the chicken and nuishrooms. Season to taste. Cook in a double boiler.
Better than the Best— Virot's Extracts.
FREDONIA COOK BOOK. 27