Deviled Chicken
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Meat & Poultry
Dairy & Eggs
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Archive recipe
A historic Creole dish of chicken, butter, flour, onion and bay leaf. Adapted from Deviled Chicken, from The Picayune's Creole Cook Book (1910).
Adapted from Deviled Chicken, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen 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/louisiana-creole/recipes/deviled-chicken.md.
The dish
4 of 11 items checked
archive.org
4 of 11 items checked · 5 aisles
Boil the chicken according to the above recipe
Mince the meat fine
Make a sauce by putting into a saucepan one tablespoonful of butter, and as it melts add one onion, minced very fine; a sprig of minced parsley, one minced bay leaf, and a half clove of minced garlic
Let it simmer gently without browning and then add one tablespoonful of flour, well sifted
Mix thoroughly, and add three tablespoonfuls of vinegar or a wineglass of White Wine
Stir well and add one pint of the water in which the chicken was boiled
Season with salt and pepper to taste and a slight dash of Cayenne
Add one teaspoonful of prepared mustard
Let it simmer three minutes longer, and as it comes to a boil pour over the chicken and serve
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)