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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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 teaspoonfuls of flour
- 1 cup of butter
- 1 cup of cream
- a large cup of sherry wine
- 1 chicken as
Directions
_Contributed by Mrs. Clara Pollard Lee, Montgomery, Ala._
Boil 1 chicken as for salad. Pull the meat from the bone, cutting in pieces size of a dice. Take ½ a cup of the top of the water in which the chicken was cooked, chop small onion fine and boil. Take 2 teaspoonfuls of flour, mix in a little cold water, and then add to the chicken water and onion, stirring constantly until it is quite thick. Take from the fire and add 1 cup of butter, a can of mushrooms sliced thin, a few truffles and 1 cup of cream. Season highly with cayenne pepper and salt. When cold add a large cup of sherry wine. Put chicken in this sauce and let stand several hours. Place in shells, sprinkle with bread crumbs or cracker and brown in the oven just before serving.