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Dinner
Chicken and Oysters à la Métropole
The original 1910 method for Chicken and Oysters à la Métropole, presented as a faithful archival transcription.
DinnerStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups cream
- 2 cups cold cooked chicken, cut in dice
- 1 pint oysters, cleaned and rained
- ⅓ cup finely chopped celery
Make it happen
Directions
- 1
Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.