Ingredients
1 chicken
1 tbsp salt
3 tbsp butter, unsalted
3 tbsp flour
2 egg yolks
1 tbsp lemon juice
2 cup rice, white (to serve on the side)
1 salt and pepper (for the sauce)
Directions
Place the chicken in a pot. Cover it with water, add the salt and
bring it to a boil, skimming any scum that may form on the surface.
Turn down the heat, cover the pot and cook the chicken for about 1
hour or until it is done.
Remove the chicken from the pot. Skim and discard the chicken fat
from the surface of the broth. Reserve about 2 cups of broth for the
sauce and use the remaining broth to cook the rice according to
standard procedures for cooking rice.
While the rice is cooking, make the sauce: melt the butter under low
heat in a saucepan and add in the flour, salt and pepper. Stir until
you get a uniform mixture and then add the reserved broth gradually,
stirring constantly. When the mixture thickens, remove from the heat.
Beat the egg yolks with the lemon juice and add them into the sauce.
Stir the sauce until the egg yolks are completely blended. The sauce
is ready. Cut the chicken and serve with sauce on both the chicken
and the rice.
Chicken with white sauce -- This is what my mother serves as Chicken
Milanaise. I once ordered Chicken Milanaise at a restaurant, and they
served me an entirely different dish, so I'm not sure as to whether
I'm using the name properly. In any case, this recipe is one of my
favourites! Yield: serves 4-6.
* You are supposed to use white pepper in the sauce but, since I
don't mind seeing a few black specs in the sauce, I always use black
pepper.
* If you are going to reheat the sauce, make sure that it doesn't
come to a boil, otherwise the egg will separate.
: Difficulty: Easy.
: Time: About 1 1/2 hours.
: Precision: Measure the sauce ingredients.
: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New
Jersey, USA : kyrimis@princeton.edu
princeton!kyrimis
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Chicken Milanaise Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into antiquity, in truth as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these old records were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later, we find a couple of interesting cookery books dating from the fourteenth century : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that is served today, but rather recipes for the types of meals on the menues of the rich and powerful. For the centuries that followed, the families of Europe tried to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and writing down popular recipes of the day. By the time we get to the 20th century, cookbooks were increasing in popularity mostly due to more people being able to read, people having increased free time and a general increase in wealth. The arrival of television gave us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Milanaise recipe.
