Recipe of the Week:  Chicken & Rice with Golden Sauce

The following simple recipe for Chicken & Rice with Golden Sauce is from Good HouseKeeping’s Book of Menus, Recipes, and Household Discoveries (253 pages, copyright 1925, now in public domain). That is one of the 11 new bonus books included in the new 2005-2023 edition of the SurvivalBlog Archive USB stick.

  • 1 fowl
  • 1 cupful milk
  • 1 cupful chicken broth
  • 2 tablespoonfuls butter
  • 2 tablespoonfuls flour
  • Salt
  • 1/4 teaspoonful pepper
  • 1 egg-yolk
  • 1 teaspoooful lemon-juice
  • 1 cupful rice
  • Minced parsley

Cook the fowl until very tender aud. cut into neat attractive servings, rather small, using only the white meat for this dish if you wish it particularly delicate in appearance.

Meanwhile, prepare the Golden Sauee as follows: Melt the butter, add the flour and when bubbling, stir in milk and chicken broth gradually. Cook until smooth and thickened, stirring constantly. Add the pepper and salt as needed, this depending upon the seasoning in the stock. Just before removing from the fire, add the egg-yolk beaten and the lemon juice, stirring rapidly.

Reheat the chicken in a little of the sauce placed in a double-boiler. Arrange it on a hot deep platter
or chop plate, and surround it with a ring of the rice cooked until tender and flaky in plenty of boiling salted water.


Pour more of the sauce over the chicken and serve with minced parsley sprinkled over the rice.

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!