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Ms. Corfu’s Chicken Imperial
This Chicken Imperial recipe is from Ms. Elvezia Corfu. For the details of the recipe, it calls for a sweet Spanish pepper. To me, that sounds like a bell pepper, so that is what I put into the recipe. It also calls for a rich cream sauce, but does not give details. I picture this as a roux made with cream instead of milk. The recipe for roux is simple. It really only depends on how much sauce you want. For a smaller amount, it is 1 tbsp butter, 1 tbsp flour and 1 cup milk. For more you can take those some ratios and multiply them.
Chicken Imperial Recipe
Pick to shreds with two silver forks a previously cooked chicken, then make a rich cream sauce in a chafing dish, add chicken and half cupful good stock, a finely chopped sweet Spanish pepper, one tablespoon chopped parsley, seasoning with salt and paprika and cook for five minutes or until it is warm. Have ready little cases of piecrust, baked in fancy molds, and fill them with chicken, placing a pastry heart on each and garnishing with sprigs of parsley, Left-over chicken or veal may be used, instead of purposely cooking a chicken.
ELVEZIA B. CORFU, 123 Washington street, Petaluma.
Chicken Imperial by Ms. Corfu
A Chicken Imperial recipe from 1920
Ingredients
- 4 cups chicken shredded
- rich cream sauce
- 1/2 cup chicken stock
- 1 ea green bell pepper chopped
- 1 tbsp parsley chopped
- salt and paprika to taste
- pie crusts baked and ready
Instructions
-
Pick to shreds with two silver forks a previously cooked chicken.
-
Make a rich cream sauce in a chafing dish, add chicken and half cupful good stock, a finely chopped sweet Spanish pepper, one tablespoon chopped parsley, seasoning with salt and paprika and cook for five minutes or until it is warm.
-
Have ready little cases of piecrust, baked in fancy molds, and fill them with chicken, placing a pastry heart on each and garnishing with sprigs of parsley.
Recipe Notes
Left-over chicken or veal may be used, instead of purposely cooking a chicken.
