CREAM OF CHICKEN

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

main ingredients

the flesh from the breast of a chicken ↝ Chicken, breast, meat and skin, raw [Poultry Products]
two slices of bread soaked in milk ↝ Bread, vegetable [Yeast breads]
the yolk of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a gill of switched cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

seasoning

pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

garnish

dice-cut pieces of ham ↝ Ham [Cold cuts and cured meats]
white of egg ↝ Egg, white only, raw [Eggs and omelets]
truffle

serving suggestion

mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
sauce suprême ↝ Sauce, NFS [Dips, gravies, other sauces]
green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

Instructions (8)

Take the flesh from the breast of a chicken, place it in a mortar, and pound for ten minutes.
Have two slices of bread soaked in milk; press the milk from it; pound it in the mortar with the chicken and the yolk of two eggs; pepper and salt.
Pass through a wire and hair sieve.
Add a gill of switched cream.
Grease any kind of fancy shapes, and steam for ten minutes.
Turn out, and garnish with dice-cut pieces of ham, white of egg, and truffle.
Dish on a border of mashed potatoes, and serve with sauce suprême.
Serve green peas in the centre of this entrée.

Original Text

CREAM OF CHICKEN.

Take the flesh from the breast of a chicken, place it in a mortar, and pound for ten minutes. Have two slices of bread soaked in milk; press the milk from it; pound it in the mortar with the chicken and the yolk of two eggs; pepper and salt. Pass through a wire and hair sieve; add a gill of switched cream; grease any kind of fancy shapes, and steam for ten minutes; turn out, and garnish with dice-cut pieces of ham, white of egg, and truffle. Dish on a border of mashed potatoes, and serve with sauce suprême. Serve green peas in the centre of this entrée.

Notes

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