Minced Chicken

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

three quarters of a pint of thick creamy Bechamel sauce
three quarters of a pound of finely minced cooked chicken left from a previous meal ↝ Chicken, ground, raw [Poultry Products]
a very tiny dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
sliced and seasoned tomatoes ↝ Tomatoes, raw [Tomatoes]
poached eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
bunches of fried croûtons in little dice shapes

Instructions (6)

Make the Bechamel sauce quite hot in a bain marie.
Mix with it the minced cooked chicken, cayenne pepper, and salt.
Let the whole get quite hot in the bain marie.
Turn out on a dish in a pile.
Garnish round the edge with sliced and seasoned tomatoes and poached eggs, sprinkled with chopped parsley and bunches of fried croûtons in little dice shapes.
Serve hot.

Original Text

Minced Chicken.
(Poulet émincé.)
Take three quarters of a pint of thick creamy Bechamel sauce, make it quite hot in a bain marie, then mix with it three quarters of a pound of finely minced cooked chicken left from a previous meal, add to it a very tiny dust of cayenne pepper and a pinch of salt; let the whole get quite hot in the bain marie, then turn out on a dish in a pile and garnish round the edge with sliced and seasoned tomatoes and poached eggs, sprinkled with chopped parsley and bunches of fried croûtons in little dice shapes, and serve hot.

Notes

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