Dinner
Blanquette of Chicken
A historic dinner preparation beginning with cold cooked chicken, cut in strips, preserved with an exact page-level citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 cups cold cooked chicken, cut in strips
- 1 cup White Sauce II
- 1 tablespoon finely chopped parsley
- Yolks 2 eggs
- 2 tablespoons milk
Historical transcription
Source method
- 1
Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.