A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Can be done the day before. Pick meat off bones, not too small. When adding egg, beat constantly and add the mixture to the egg, not the egg to the mixture.
Preserved exactly as written in the original source
Boil one chicken, four to five pounds, in salt water until tender
Can be done the day before; pick meat off bones, not too small
Have ready four or five tablespoonfuls melted butter (half an hour before serving lunch)
Blend with four tablespoonfuls flour, add one quart milk gradually; cook
Throw in chicken
Add one green pepper and three red pimentos chopped, then one can mushrooms at end of half hour
Beat one egg, add the mixture to the egg, beating constantly, not the egg to the mixture
Put back on stove just for a minute
Serve on toast
Modern guidance to help you succeed with this vintage recipe
Tempering the egg by slowly adding hot liquid while whisking prevents the proteins from scrambling, creating a silky, enriched sauce. The flour-butter roux (beurre manié) coats starch granules in fat, preventing lumps and creating a stable thickener that won't break when reheated. Cooking the chicken in salted water seasons it throughout via osmosis while creating flavorful stock, and holding the mushrooms until the end preserves their texture instead of turning them rubbery from prolonged cooking.
The chicken can be boiled and picked up to 2 days ahead; store the meat in an airtight container with a bit of cooking liquid to prevent drying. The entire sauce can be made through step 7 (after tempering the egg) up to 1 day ahead. Store covered in the refrigerator and reheat gently over low heat, stirring frequently and thinning with additional milk if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, whisking frequently and adding milk 2 tablespoons at a time to restore the creamy consistency. Do not microwave, as it can cause the sauce to break and the chicken to become rubbery.
AI-generated tips from Chef Cecil's culinary database
The chicken can be boiled and picked up to 2 days ahead; store the meat in an airtight container with a bit of cooking liquid to prevent drying. The entire sauce can be made through step 7 (after tempering the egg) up to 1 day ahead. Store covered in the refrigerator and reheat gently over low heat, stirring frequently and thinning with additional milk if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, whisking frequently and adding milk 2 tablespoons at a time to restore the creamy consistency. Do not microwave, as it can cause the sauce to break and the chicken to become rubbery.
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