Chicken Chartreuse

Ingredients

• Mix 1 cup of cooked chicken, or veal
• 1 teaspoon of chopped parsley
• 1/4 teaspoon of salt
• 2 tablespoons of tomato juice
• 1/2 teaspoon of onion juice
• 1 beaten egg
• a dash of pepper
• line it 1 inch thick with boiled rice

Method

1. 1

   Mix chicken, parsley, salt, tomato juice, onion juice, egg, and pepper.

2. 2

   Grease a mold with rice, fill with chicken mixture, cover with rice, and steam for 45 minutes.

3. 3

   Serve with tomato sauce.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 34. The excerpt below is the record exactly as published.

Chicken Chartreuse. Mix 1 cup of cooked chicken, or veal, minced very fine, with 1 teaspoon of chopped parsley, !4 teaspoon of salt, 2 tablespoons of tomato juice, Yi teaspoon of onion juice, 1 beaten egg and a dash of pepper. Grease a mold, and line it 1 inch thick with boiled rice

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