Chicken Cream

Ingredients

• the breast of an old hen
• half a pint of double cream
• pepper to taste
• salt to taste

Method

1. 1

   Pound the breast of an old hen in a marble mortar; add half a pint of double cream while pounding; pass through a hair sieve, and work in another half pint of cream.

2. 2

   Garnish a plain mould with tongue or ham and truffles, pour in the mixture, and steam for an hour very slowly.

3. 3

   Serve with truffle or mushroom sauce, or a clear, but not watery brown sauce, or a puree of ham sauce.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 83. The excerpt below is the record exactly as published.

Chicken Cream. Pound the breast of an old hen in a marble mor- tar ; add half a pint of double cream while pounding ; 200 POULTRY. pepper and salt to taste

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