Reference > Farmer's Cookbook > POULTRY AND GAME > Chicken à la Providence
  Boiled Capon with Cauliflower Sauce Stewed Chicken with Onions  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken à la Providence

Prepare and boil a chicken, following recipe for Boiled Fowl. The liquor should be reduced to two cups, and used for making sauce, with two tablespoons each butter and flour cooked together. Add to sauce one-half cup each of cooked carrot (cut in fancy shapes) and green peas, one teaspoon lemon juice, yolks two eggs, salt and pepper. Place chicken on hot platter, surround with sauce, and sprinkle chicken and sauce with one-half tablespoon finely chopped parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Boiled Capon with Cauliflower Sauce Stewed Chicken with Onions  
 
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