Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 6 of 7 · from the scan, no model involved
tight log-shaped roll. Place the chicken breasts in a buttered baking dish. Brush the top of the chicken with 1 tablespoon melted butter and bake for 50-55 minutes. Drain and reserve the liquid from the chicken breasts and keep them warm. Add enough chicken broth to the liquid to equal 2 cups. Melt the remaining 2 tablespoons of butter. Stir in the flour to form a smooth paste. Pour in the chicken broth, a little at a time, stirring well after each addition to prevent lumps fj-om forming. Season the sauce with the remaining 1 teaspoon of lemon juice and salt and pepper to taste. Slice the breasts and arrange on a serving platter to make neatly overlapping 1/2-inch slices or leave the breasts whole. Then pour the sauce over the chicken and serve. Broccoli and Clam Pie with Saffron Sauce is a custard-like dish featuring chopped, blanched broccoli and blended with eggs and cream, steamed clams (mussels also do nicely) and seasonings. It is served with wedges with a small portion of the Saffron Sauce. Broccoli and Clam Pie with Saffron Sauce 1 lb. broccoli 2 lb. fresh clams, about 6 cups 1/4 cup dry white wine 1 bay leaf Freshly ground pepper to taste 1T. plus 2 tsp. butter 2 T. finely chopped shallots 4 egg yolks 1 whole egg 1/2 cup heavy cream 1/2 cup milk 1/8 frochlv onratAH nutmpor
93.5%