Chicken With Dumplings

Poulet aux Echaudes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Fine Year-Old Chicken
  • A Tablespoonful of Lard
  • A Tablespoonful of Flour
  • A Sprig Each of Thyme, Parsley and Bay Leaf
  • 2 Dozen Small Dumplings


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.