Poulet a la Eugenie

Ingredients

• One to two whole chickens
• One small section of pork
• Equal parts butter as to chicken
• Salt
• Pepper
• Mace
• Celery seed
• One small onion

Directions

1. Prepare the chicken for boiling, making sure to cover well with water.
2. Add the small piece of pork to the boiling pot.
3. Boil until the chicken falls from the bone.
4. Select the white meat.
5. Place the white meat into a skillet where it will keep warmth.
6. Add the butter, along with salt, pepper, mace, and celery seed to the skillet.
7. Chop the onion.
8. Boil the onion. 
9. Mix into the chicken once simmered.
10. Let it cool and become firm.
11. Place into jelly jars.

Source — Creole Cookery Book
Prepared by Cameron Hughes
Louisiana Anthology
April 6, 2022