Chartreuse of Chicken

Ingredients

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

Method

1. 1

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

2. 2

   Add one yolk and the half of the white of egg.

3. 3

   Mix the ham and the remainder of the egg together.

4. 4

   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.

5. 5

   Cover with a buttered paper and steam gently half an hour.

6. 6

   Serve with white sauce.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 24. The excerpt below is the record exactly as published.

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

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