Yield: 12 servings
|3 \N||Broiler/fryers, cut up|
|6 tablespoons||Cooking oil|
|3 slices||Salt pork 1/2-inch thick, cut in square dice|
|3 \N||Pinches nutmeg|
|¾ cup||Melted butter|
|3 cups||Cream or evaporated milk|
|\N \N||Parsley sprigs for garnish|
A specialty of dining-car chefs during the Golden Age of Pullman travel that well deserves its fame. Easily divided.
Cut chicken into quarters. Brush with oil and dredge with flour, salt, and pepper. Fry salt pork until brown. Add nutmeg. Place chicken on top of pork (without draining off fat) and baste with melted butter. Cover skillet and cook about 30 minutes over medium-low heat until tender. Turn chicken pieces over. Add 1 cup cream, turn heat up to medium, and cook uncovered to let cream cook down. When sauce is fairly thick, add another cup cream, cook as before until thickened, and add the last cup cream. Cook until thick.
To serve, spoon cream gravy over chicken pieces, sprinkle with paprika, and garnish with parsley sprigs. Serves 12.
From: Steve Herrick Source: [Yankee's Main Dish Church Supper Cookbook]