Cadillac Chicken

Ingredients

• Chicken-fat, 1½ tablespoons
• Cornstarch, 1 tablespoon
• Chicken-stock, ½ cup
• Milk, ½ cup
• Cream, ½ cup
• Boiled chicken (cut up), 1 cup
• Sauted, sliced mushrooms, ½ cup
• Egg, yolk, 1
• Canned pimentoes, ½ cup
• Butter, 2 tablespoons
• Salt

Method

1. 1

   Melt the chicken-fat, add the cornstarch, and stir until well blended.

2. 2

   Gradually pour on the chicken-stock, milk, and cream while stirring.

3. 3

   Bring to the boiling point, then add the cold fowl cut in thin strips, sliced mushrooms, pimentoes, and egg yolk.

4. 4

   Season with salt, and just before serving, add the butter.

5. 5

   This may be prepared in a chafing-dish or on a range.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 31. The excerpt below is the record exactly as published.

CADILLAC CHICKEN Chicken-fat, 1% tablespoons, Cornstarch, 1 tablespoon. Chicken-stock, % cup, Milk, y2 cup. Cream, i/i cup. Boiled chicken (cut up), 1 cup, Sauted, sliced mushrooms, i/^ cup, Egg, yolk, 1, Canned pimentoes, % cup, Butter, 2 tablespoons, Salt

Cook this with the app: pantry check, scaling, and the assistant.