Chicken Cream
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 223. The excerpt below is the record exactly as published.
Chicken Cream. Finely pound three ounces of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and one ounce of softened butter. Rub through a fine wire sieve and finish with three tablespoonfuls of whisked cream
Cook this with the app: pantry check, scaling, and the assistant.