Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups White Stock III.
  • 2 cups stale bread crumbs.
  • 2 stalks celery, broken in pieces.
  • 2 slices carrot, cut in cubes.
  • 1 small onion.
  • 3 tablespoons butter.
  • Sprig of parsley.
  • 2 cloves.
  • ½ teaspoon peppercorns.
  • Bit of bay leaf.
  • Blade of mace.
  • 1 teaspoon salt.
  • ½ breast boiled chicken.
  • cup blanched almonds.
  • 1 cup cream.
  • ½ cup milk.
  • 2 tablespoons flour.


    Cook celery, carrot, and onion in one tablespoon butter, five minutes; tie in cheese cloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.