Chicken Saute a La Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Take two spring chickens and clean nicely and cut into pieces at the joints. Season well with salt and pepper. Put two tablespoonfuls of butter into a stewpan, and, when it melts, add the Chicken. ...
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Ingredients
- 2 Fine Spring Chickens
- 2 Tablespoonfuls of Butter
- 2 Tablespoonfuls of Flour
- 6 Large Fresh Tomatoes, or ½ Can
- 6 Fresh, Sweet Green Peppers
- 2 Cloves of Garlic
- 3 Large Onions
- 3 Sprigs Each of Thyme and Parsley
- 2 Bay Leaves
- A Pint of Consomme, or Boiling Water
- Salt
- Pepper
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