Chicken la Louisiane
1 chicken (boiled until tender)
Disjoint the chicken, drain and fry golden brown
Then serve with the following sauce. (Retain the broth or consomme for the sauce).
SAUCE FOR THE ABOVE:
2 tbsp butter or shortening
1 tbsp flour
6 stoned oluives
4 artichoke hearts
1 pint chicken consomme
salt and cayenne pepper to taste
1 - Melt the butter, remove from the fire and add flour, stirring until smooth.
2 - Add about 1 pint of the consomme or broth of the chicken and cook to a creamy thickness.
3 - Then add then other ingredients and cook a few minutes longer.