Creamed Chicken.
A dish with cold boiled fowl or chicken and butter at the center.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 pint of cold boiled fowl or chicken
- 1 heaped tablespoonful of butter
- 2 level tablespoonfuls of flour
- 1 gill of chicken stock
- 1-1/2 gills of milk or cream
- 1/5 teaspoonful of pepper
- 1-1/2 teaspoonfuls of salt
- A few drops of onion juice
Make it lactose-friendly
- 1 heaped tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1-1/2 gills of milk or cream → lactose-free cream or coconut cream
Steps
- Have the chicken free from skin, fat, and bones, and cut into long strips. Season it with half of the salt and pepper. Put the butter in a frying-pan and set on the fire. When hot, add the flour, and stir until the mixture is smooth and frothy. Now add the stock, stirring all the time, and when this boils gradually add the milk. Season the sauce with the remainder of the salt and pepper, and the onion juice. Put the chicken in this and simmer for ten minutes.
- This dish is suitable for breakfast, luncheon, supper, or dinner.
Nutrition (estimated, per serving)
| Calories | 400 |
|---|---|
| Protein | 19.5 g |
| Fat | 13.5 g |
| Carbs | 48.1 g |
| Fiber | 1.7 g |
| Sodium | 636 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States