Chicken and Oysters à la Métropole

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • ¼ cup butter.
  • ¼ cup flour.
  • ½ teaspoon salt.
  • teaspoon pepper.
  • 2 cups cream.
  • 2 cups cold cooked chicken cut in dice.
  • 1 pint oysters cleaned and drained.
  • cup finely chopped celery.


Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.