Best Fred Harvey Cream Sauce Recipes
CREAM SAUCE FROM THE GOLDEN AGE OF RAIL
This recipe is attributed to Fred Harvey, who began a chain of eateries along western railroad lines in the 1870s. They precede the advent of the luxury dining car. Harvey Houses became famous for their good food, and for their wholesome and chaste servers, who came to be known as "Harvey Girls." ~ from the book "Dining By Rail," by James D. Porterfield, 1993, St. Martin's Press, New York.
Provided by Susan Feliciano @frenchtutor
Categories Gravies
Number Of Ingredients 5
Steps:
- In the 2-quart saucepan, make a roux using the butter and flour; bring to a light brown color, about 2-3 minutes.
- Meanwhile, combine milk and chicken stock in the smaller saucepan and heat just to boiling. Pour hot milk/stock mixture slowly into roux, stirring constantly with a whisk to prevent lumps. Cook over lowest heat for 30 minutes.
- Strain sauce into the top of a preheated double boiler, place a dab of butter on top to prevent crust from forming, and set aside until needed.
CHICKEN MACIEL
A favorite from the Westport Room in Kansas City, this dish was created by Chef Joseph Amberd A fifteen-year veteran with Fred Harvey, Amherd had many fans, including President Truman's daughter Margaret silent-film star Gorrine Griffith, Washington Redskins owner Preston Marshall, and Kansas City Club manager H J Fawcett
Provided by rickv
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Dice chicken into 1-inch squares.
- In large skillet over medium heat, melt butter and stir in curry powder and sherry Add chicken to this mixture and sauté 5 minutes.
- Meanwhile, cook rice.
- Using a 2-quart saucepan, heat sauce (see Fred Harvey Cream Sauce).
- Carefully blend chicken and cooked rice into the sauce.
- Stir carefully until well mixed.
- Place in casserole, top with grated cheese, and place under broiler until browned, about 4 minutes, or bake in glass dish at 400 degrees until browned and bubbly, about 10 minutes.
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