No Name
2 – 3 Lb Chicken Fryers
2 Carrots
2 Stalks Celery
1 Leek
1 ½ Oz Salt
4 Onions, Medium Size
2 Shallots
1 Oz Butter or Margarine
1 Teaspoon Paprika
1 Oz Flour
½ Pint Milk
½ Cup Cream
Cover chicken with water. Bring to a boil.
Add carrot, 3 onions, celery, leek and salt.
Simmer 2 hours. Remove from pan. Strain
Chicken stock and refrigerate until fat rises
to top and can be removed and discarded.
Remove chicken from bones, discard bones
and skin, cut in small pieces. Set in refrigerator,
well covered. Next day chop 1 onion and shallots
and add to melted butter, cook until slightly
brown. Add paprika and flour. Stir and cook
for 5 minutes. Slowly stir in de-fatted stock
and boiling milk. Season to taste. Add fowl
and boiling cream. Bring mixture to a boil.
Serves 8.