Stewed Chicken, White Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
Clean and cut the chicken into joints and clean the gizzard, liver and open the heart. Season well with salt and pepper, and put all into a stewpan on a moderate fire. Cover well with boiling water...
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Ingredients
- A Chicken
- An Onion
- A Tablespoonful of Butter
- 2 Tablespoonfuls of Flour
- A Pint of Fresh Milk
- The Yolks of 2 Eggs, Beaten
- Chopped Parsley
- Salt
- Pepper
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