Chicken Chartreuse

Ingredients

• eight ounces of cold cooked chicken
• two sausages
• three tablespoonfuls of powdered bread crumbs
• one tablespoonful of capers
• one tablespoonful of chopped parsley
• two tablespoonfuls of lemon juice or vinegar
• two eggs
• enough hot soup stock

Method

1. 1

   Chop chicken and sausages finely.

2. 2

   Mix with bread crumbs, capers, parsley, lemon juice, eggs, and soup stock to moisten.

3. 3

   Butter a mould, pack mixture tightly, and steam for three hours.

4. 4

   Cool in mould and serve.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 158. The excerpt below is the record exactly as published.

one tahlespoonful of chopped parsley. When hot, beat the yolks of two eggs; add two tablespoonfals of milk^ and stir into the chicken. Cook two minutes. Serve in rice or potato border^ or with a garnish of toast points. Chicken Pilau. Warm one pint of canned chicken^ or cold roast or boiled chicken., in one pint of water till the meat is very tender. Skim out the meat, and add to the^ liquor one pint of strained tomatoes. Season highly with salt., pepper., fine chopped onion., and curry or Chutney sauce. When boiling, add one cup of well-washed rice., and cook twenty minutes, or till the rice is soft. Add the pieces of chicken and half a cup of butter or cream. When hot, turn out on a platter, and garnish with triangles of toast. Scalloped Chicken. Take equal parts of cold chicken., boiled rice or macaroni., and tomato sauce. Put in laj^ers in a shallow dish, and cover with buttered crumbs. Bake till brown. Cold roast turke}^, using stuffing and gravy, may be prepared in the same wa3^ Chicken Pie for Thanksgiving. {Miss A. M. Towns.) Two chickens.^ three pints of cream., one pound of butter., flour enough to make a stiff crust. Cut the chicken at the joints, and cook in boiling salted water till tender. Crust. — Three pints of cream., one heaping teaspoonful of salt., andfiour to mix it hard enough to roll out easil}'. Line a deep earthen dish having flaring sides with a thin layer of paste. Roll the remainder of the paste half an inch thick. Cut three quarters of a pound of butter into The Boston Cook Book. 269 small pieces, and put them on the dough quite close to- gether. Sprinkle a little flour over the butter, and roll the paste over and over. Roll out again half an inch thick and roll up. Cut off from the ends of the roll, turn the pieces over and roll out half an inch thick for rims. Wet the paste in the dish with milk, and lay the rims round the sides of the dish. Put on two, three, or four rims, showing one above another, the inside rim the highest. Wet each rim to make it adhere. Fill the centre with the parboiled chicken. Take out some of the larger bones. Season the chicken liquor with salt and peppery smd pom- it over the chicken ; use enough to nearly cover. Cut the remaining quarter of butter into pieces the size of a chest- nut, and put them over the meat. Roll the remainder of the crust to fit the top. Make a curving cut in the crust and turn it back, that the steam ma}^ escape. Bake three hours in a brick oven. If baked in a stove oven, put on only two rims of crust and bake two hours. Chicken Terrapin. (Miss Mitiot.) Chop one cold roast chicken and one parboiled sweet- bread moderately fine. Make one cup of rich cream sauce, with one cup of hot cream ^ a quarter of a cup of butter, and two tablespoonfids of flour. Then put in the chicken and sweetbread. Salt and pepper to taste. Let it heat over hot water fifteen minutes. Just before serving add the yolks of two eggs, well beaten, and one wineglass of sherry wine. Calfs liver, parboiled till tender, and cut fine, may be prepared in the same way, and used alone or with cold chicken or veal. Chicken Chartreuse. Chop ver}^ fine yiine ounces, or a heaping cup, of cold cooJced chicken ; add the inside of two sausages, or two ounces of lean, cooked ham, chopped fine, three tablespoonfuls of powdered bread crumbs, one tablespoonful of capers, or one 270 The Boston Cook Book, tahlespoonfal of chopped parsley^ two tablespoonftds of lemon juice or vinegar^ a speck of cayenne^ two eggs^ well beaten, and enough hot soup stock

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