CHICKEN A LA ALEXANDRIA

Name: CHICKEN A LA ALEXANDRIA
Yield: Serves 10
Ingredients: 10 lbs. CHICKEN; 10 oz. ONION; 5 PARSLEY sprigs; 1 oz. SALT; 1/4 tsp. PEPPER, white; 1 gallon WATER; 2 oz. BUTTER; 1 oz. FLOUR; 2 cups HALF and HALF; 2 1/2 oz. HORSERADISH.

Anton A. Bodner, Hotel Alexandria, Los Angeles, California

Serves 10

Ingredients

10 lbs. CHICKEN
10 oz. ONION
5 PARSLEY sprigs
1 oz. SALT
1/4 tsp. PEPPER, white
1 gallon WATER
2 oz. BUTTER
1 oz. FLOUR
2 cups HALF and HALF
2 1/2 oz. HORSERADISH.

Method

Simmer CHICKEN with ONION, PARSLEY sprigs, SALT, WHITE PEPPER until tender. Disjoint cooked CHICKEN. Blend FLOUR into BUTTER. Stir blended FLOUR and CREAM into boiling stock. Add remaining ingredients and bring to boil. Place CHICKEN in warm casserole and cover with piping hot sauce. Serves 10

Note from the transcription

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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

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Note from the transcription

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