Chicken Cream

Ingredients

• i lb. raw chicken or veal
• 1 egg
• 5 oz. butter
• 1 white of egg, whipped
• i gill of cream

Method

1. 1

   Pound the chicken in a mortar; add the whole egg and seasoning.

2. 2

   Rub through a sieve.

3. 3

   Stir in half the whipped white of egg and the cream whipped.

4. 4

   Place in small buttered moulds.

5. 5

   Steam gently for about fifteen minutes.

6. 6

   Serve with a nice white sauce.

7. 7

   Pheasant or game may be cooked in this way if wished.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 35. The excerpt below is the record exactly as published.

CHICKEN CREAM. i lb. raw chicken or veal 1 egg 5 oz. butter 1 white of egg, whipped i gill of cream

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