Dinner
Chicken and Oysters à la Métropole
The original 1910 method for Chicken and Oysters à la Métropole, presented as a faithful archival transcription.
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.
- 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
Historical transcription
Source method
- 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.