Ingredients
1 chicken, cut into serving pieces
1 salt and pepper to taste
1 shortening
1 cup white sauce, made according to your, favorite recipe
2 egg yolks, well beaten
1 8-ounce package noodles
1/4 cup grated mild cheese
1 tsp meat extract
1/2 pt sweet cream
1 watercress
Directions
Just from the ingredients I would never have guessed this to be a
Mexican recipe.
We thank Angela de Leon Perez for this delightful chicken in cream
sauce. Disjoint the chicken, season with salt and pepper, and saute
in shortening until golden brown and almost done. Turn once or twice
to brown evenly. When almost done, remove chicken from bones and cut
into chunks.
Prepare a rich white sauce according to your favorite recipe and add
to it 2 well-beaten egg yolks. Cook noodles according to directions
on package and add white sauce, salt, pepper, grated cheese, and meat
extract, and pour into a buttered ring mold. Heat in a 350F oven
over a pan of hot water for about 1/2 hour or until mold is firm.
Place chicken pieces in cream and heat, but do not allow the cream to
boil. Unmold the noodles and fill with creamed chicken in the center.
Garnish with watercress.
Makes 4 or 5 servings.
From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.
Posted by Stephen Ceideberg; March 9 1993.
Servings: 4 servings
Pollo A La Creme Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
We are able to track the history of meal recipes far back into the distant past, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, mostly, these old recipes were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. Aspicius describes how the early Romans made use of many herbs and spices, including many that are still in use today like basil, mint and dill. In the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices was responsible for a torrent in manuscripts on cookery, many of which still exist in private collections. When we get to the 1900s, recipe books were in high demand, as a result of increased literacy, people having increased spare time and a general increase in wealth. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Pollo A La Creme recipe.
