Blanquette of Chicken

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups cold cooked chicken cut in strips.
  • 1 cup White Sauce II.
  • 1 tablespoon finely chopped parsley.
  • Yolks 2 eggs.
  • 2 tablespoons milk.


Add chicken to sauce; when well heated, add yolks eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.