Chicken Cream

Ingredients

• 1 lb. breast of chicken
• £ gill cream
• Seasoning

Method

1. 1

   Use uncooked chicken, shred finely, pound in a mortar, and rub through a sieve.

2. 2

   Season and mix with lightly whipped cream.

3. 3

   Put into a greased cup, cover with greased paper, and steam until firm.

4. 4

   Turn out carefully and garnish with parsley and toast sippets.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 859. The excerpt below is the record exactly as published.

Chicken Cream J lb. breast of chicken. £ gill cream. Seasoning. Use uncooked chicken for this, and have it as tender as possible. Weigh it free from skin and bone, shred it finely with a knife, then pound it well in a mortar, and rub it through a wire sieve. Season to taste and mix it with the cream lightly whipped. Put the mixture into a well-greased cup or small basin, cover with greased paper, and steam slowly until firm to the touch. Turn out carefully, and garnish with a sprig of parsley and a few sippets of toast. Note. — A veal cream may be made in the same way. Time to cook, 20 minutes. Probable cost, Is. to Is. 4 d. 2545. Chicken Custard Make in the same way as Fish Custard (Recipe 2525), adding 1 large table-spoonful raw pounded and sieved chicken to the custard instead of the fish. Serve with small fingers of buttered toast or with a little good gravy poured round. 2546. Chicken Mince J lb. uncooked chicken. | oz. butter. 1 tea-sp. flour. 1 gill milk or stock. 1 yolk of egg. Seasoning. Sippets of toast. Choose the most tender part of the chicken, the breast if possible, and weigh it free from skin and bone. Shred it down finely or cut it in tiny dice. Melt the butter in a saucepan or earthenware casserole, put in the prepared chicken, and cook it a few minutes over the fire without allowing it to brown. Mix in the flour, and then add the stock or milk gradually. Season to taste, cover the sauce- pan, and allow the contents to simmer slowly until tender. Then remove it from the fire and stir in the yolk of egg and a squeeze of lemon juice. Serve at once garnished with small sippets of toast, or with boiled rice. Note. — Minced game may be prepared in the same way. Time to cook, | to § hour. Probable cost, Is. 2547. Chicken or Veal Panada J lb. breast of chicken,

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