Chicken a la Waldorf

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut white meat of boiled chicken into dice. Two truffles cut into dice, put into a sauce pan with one pint cream, salt, pepper, and cook twelve minutes. Pour gradually on two beaten yolks diluted in two large spoons of Madeira wine. Cook until it thickens, stirring constantly and serve at once.