Chicken Canapés
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Bread can be dipped in butter and browned in the oven.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 107. The excerpt below is the record exactly as published.
hicken Oanapés Cut the meat of a cold chicken in pieces as for chicken salad. Heat in a doublé boiler a cup and a half of rich milk and in this stir a tablespoonful of corn-starch, rubbed smooth, with the same quantity of butter, half a teaspoon of minced onion and of minced parsley, and salt and white pepper to taste. In this sauce simmer the chicken about ten minutes, and serve on slices of bread
Cook this with the app: pantry check, scaling, and the assistant.