Chartreuse of Chicken

Ingredients

• Breast of a chicken, pounded.
• 4 oz. of boiled ham, pounded.
• 1 jar of cream.
• 2 eggs, whites whipped to a stiff froth.
• Season to taste.

Method

1. 1

   Beat the chicken and cream until the mixture gets quite thick.

2. 2

   Add 1 yolk and the remainder of the white of egg.

3. 3

   Decorate a plain mould with cut carrot and the green of a leek, then line with the chicken mixture, and in the centre put the ham mixture.

4. 4

   Cover with a buttered paper and steam gently for 0.5 hour.

5. 5

   Serve with white sauce.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 14. The excerpt below is the record exactly as published.

CHARTREUSE OF CHICKEN. Breast of a chicken, pounded. 4 oz. of boiled ham, pounded. 1 jar of cream. 2 eggs, whites whipped to a stiff froth. Season to taste.

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