Archive recipe

Chicken and Oysters à la Métropole

Name: Chicken and Oysters à la Métropole
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 drained; ⅓ cup finely chopped celery

A historic early American dish of butter, flour, cream, cold cooked chicken and oysters. Adapted from Chicken and Oysters à la Métropole, from The Boston Cooking-School Cook Book (1896).

Adapted from Chicken and Oysters à la Métropole, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/chicken-and-oysters-la-m-tropole.md.

The dish

3 of 8 items checked

Chicken and Oysters à la Métropole

www.gutenberg.org

3 of 8 items checked · 5 aisles

Produce

⅓ cupceleryChecked by You

Meat & Poultry

2 cupscold cooked chicken
1 pintoysters

Dairy & Eggs

¼ cupbutter
2 cupscreamChecked by You

Pantry / Durable

¼ cupflourChecked by You

Spices & Seasoning

½ tspsalt
0.13 tsppepper

Cooking Instructions

Make a sauce of butter, flour, salt, pepper, and cream
Add chicken dice and oysters
Cook until oysters are plump
Serve sprinkled with celery

Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)