Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
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
- 4 tablespoons flour
- 4 lbs
- 2 hard boiled eggs chopped fine
Directions
Boil a tender chicken (weighing about 4 lbs.). When cold remove the skin and cut the meat both light and dark into small pieces as for chicken salad. Put the meat in a porcelain-lined stewpan with a pt. of cream. Mix together until creamy ¼ lb. butter and 4 tablespoons flour. Add this to the chicken and cream. Put over a moderate fire, and stir carefully until the mixture is quite thick. Season highly with red pepper and salt. Just before serving add sherry wine to taste and 2 hard boiled eggs chopped fine. Serve very hot. The wine must be added at the last moment before serving.