"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Deviled Chicken Recipe

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This recipe for Deviled Chicken, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Clara Ledbetter
Added: Saturday, February 28, 2009


1 chicken, boiled, dained, and finely minced
2 cups chicken stock
1 Tablespoon butter
1 Tablespoon flour, sifted
1 onion, minced finely
1 bay leaf
1 sprig parsley, chopped
1 clove of garlic, minced
1 glass of white wine
1 teaspoon prepared mustard
Salt and pepper
Dash of cayenne

In a saucepan, melt butter, and saute onion, garlic, parsley, and bay leaf. Add sifted flour. Mix thoroughly. Add wine and chicken stock. Season with salt and pepper and a slight dash of cayenne. Add mustard and simmer three minutes longer. Bring to a boil. Pour over chicken and serve.




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