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Show m m CHICKEN A LA MILANAISE Prepare a rich whlto sauce, using equal quantities of chicken stock and cream, tho former flavored with celery, cel-ery, onion, parsley and a bay leaf and seasoned with salt, popper and a lit-tld lit-tld mnce. Cut up a Inrgo t or two chickens which have been brals-.ed-'wlth.-pleifty ot Vegetables,, Jnbp jucalHlecisV femotflng all -the. skin arfil-Hs many of tpe'hQncBs-posslblo, Place it liv-a stewpancontalnlng'tho sauce'.' tCdVetf wlthf.'buttered paper, before putting on 'tUbvlUl-at' the. pan arid let tllocontentff- slmmer'i-vory, gently for a quarter ot an hour, Just, TJefore-taklng the panifronsntbe stovq sti- lli'Trfu yolksi'of twtfggs. "which haVo boon? heater up. with n . table-spoonful table-spoonful ofwhlto wlnec Seryo, sur-tounded sur-tounded will; abofdcT'- bl-'- spinach, 'garnished with clrcies of sTlc'ed lmrij .bQlled eh's. -i- '-'; I |