Chicken and Oysters à la Métropole

Name: Chicken and Oysters à la Métropole
Ingredients: ¼ cup butter.; ¼ cup flour.; ½ teaspoon salt.; ⅛ teaspoon pepper.; 2 cups cold cooked chicken cut in dice.; 1 pint oysters cleaned and drained.; ⅓ cup finely chopped celery.; 2 cups cream.

Preparation info

Difficulty
Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

About

Ingredients

¼ cup butter.
¼ cup flour.
½ teaspoon

Starter
Main course

Method

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