The Times Picayune Publishing Company

Chicken With Dumplings

Poulet aux Echaudes

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Fine Year-Old Chicken
  • A Tablespoonful of Lard
  • A Tablespoonful o

Method

Prepare a Plain Fricassee, Brown or White Gravy, and, about twelve minutes before serving, add the Dumplings (see recipe), dropping them in lightly. Bring the Chicken to a brisk boil. Place the Chicken and Dumplings in the dish, pour the hot gravy over and serve.