Fried Chicken, Cream Sauce

Poulet Frit a la Creme

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Spring Chicken
  • 3 Tablespoonfuls of Lard
  • Salt and Pepper
  • A Tablespoonful of Flour
  • ½ Pint of Milk


Clean and cut the chicken at the joints. Dredge well with salt and pepper and a little flour. Put the lard into the frying pan, and, when hot, add the Chicken, letting it fry slowly for three-quarters of an hour until done. Be careful not to burn. When done, arrange the pieces on a hot dish. Pour off all the fat that remains in the frying pan but one Tablespoonful. Add to this a Tablespoonful of sifted flour. Mix thoroughly and then pour in a half pint of rich cream or milk. Season well with salt and pepper, let it come to a slight boil and pour over the Chicken and serve.