Recipe For Cooking Creole Chicken
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 213 of 825.
Joint a young fowl; season with salt and pepper and sauté to a golden brown in hot salt pork fat or butter, together with two onions sliced thin. When all are well browned, remove the fowl and cook one fourth a cup of flour in the fat; then add one cup each, of white stock and tomato pulp and in this simmer the fowl until tender, adding more stock if needed. Arrange the joints in a circle upon the serving-dish. To the sauce add a tablespoonful of tarragon vinegar and other seasonings as required, strain and reheat in it one fourth a pound of macaroni, cooked and blanched. With this fill in the centre of the circle. Garnish with celery leaves or parsley.