Casserole

Ingredients

• Wash a half cup of rice
• add a half cup of milk
• a tablespoonful of butter
• a level teaspoonful of salt
• and a quarter of a teaspoonful of pepper
• add a pint of seasoned chicken

Method

1. 1

   Boil rice, mix with milk, butter, salt, and pepper.

2. 2

   Line cups with rice, fill with chicken mixture, cover with rice, bake in water bath for 20-25 minutes.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 8. The excerpt below is the record exactly as published.

a tablespoonful of butter and one of flour into a saucepan ; mix, add a half pint of stock in which the balls were cooked, stir until boiling, take from the fire, add the yolk of one egg beaten with two tablespoonfuls of cream ; add a half tea- spoonful of salt and dash of pepper; strain this over the balls and serve. 32 LEFT OVERS CHICKEN-COOKED The remains of cold chicken or turkey may be used in precisely the same man- ner, or made into croquettes, using the same rule as for beef croquettes. With an accompaniment of mayonnaise of cel- ery, or mayonnaise of tomato, they make an extremely good luncheon dish. For an evening entertainment they may be simply garnished with cooked peas. Meat croquettes are usually made into pyramid forms ; they may, however, be made into cylinders. Boudins of chicken or turkey are also exceedingly nice. Creamed Hash on Toast This is one of the tastiest of all the warmed-over chicken dishes. Chop the chicken fine, and to each pint allow one tablespoonful of butter, one of flour and a half pint of milk. Rub the butter and flour together, add the milk, stir over the fire until boiling, season the meat with a teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir over hot water for fifteen minutes. The flavoring CHICKEN— COOKED 33 may be changed by adding three or four chopped mushrooms, or, if you have it, a chopped truffle ; but it is exceedingly good plciin. Heap this on squares of nicely toasted bread, serve at once, or you may garnish the tops with carefully poached eggs. Casserole Wash a half cup of rice ; throw it into boiling water, boil for twenty minutes, drain, add a half cup of milk, a table- spoonful of butter, a level teaspoonful of salt and a quarter of a teaspoonful of pepper; stir until you have a rather smooth thick paste. Brush custard cups, line them to the depth of a half inch with this rice mixture; make a plain milk sauce, as in preceding recipe, and add a pint of seasoned chicken

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