Chicken Cream

Ingredients

• 1 chicken
• 1 egg
• 1 tablespoonful butter
• 1 cupful cream
• Pepper and salt

Method

1. 1

   Boil the chicken; when boiled take off all the white flesh, mince it very finely, put it in a mortar and pound up to a cream, add the butter, pepper and salt, one egg well beaten; beat up the cream till quite stiff and stir it in with the chicken, put it into a mould, steam for half an hour, turn out into an entree dish.

2. 2

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 50. The excerpt below is the record exactly as published.

CHICKEN CEEAM I chicken 1 egg 1 tabiespoonful butter Pepper and salt 1 cupful crearn. Chicken and Fowl Recipes. Mode. — Boil the chicken ; when boiled take off all the white flesh, mince it very finely, put it in a mortar and pound up to a cream, add the butter, pepper and salt, one egg- well beaten ; beat up the cream till quite stiff and stir it in with the chicken, put it into a mould, steam for half an hour, turn out into an entree dish. Serve at once. 270— PILLAU OF FOWL. 1 fowl 2 onions 1 lb. rice Salt 2 ozs. butter 4 ozs. butter in thin rashers 6 cloves 2 hard-boiled eggs 8 whole pepper. Mode. — Put the fowl on to boil in sufficient water to cover, with the spices tied up in a small piece of muslin, put the rice in a pan with the butter and allow it to cook ; if too dry add a little milk ; keep stiring it so that it does not burn ; take out the fowl and cut nicely into joints, put back in the water, but take out the muslin with the spices ; add the rice now to the fowl and boil for half an hour ; in the meantime cut the onions into slices, dredge a little jflour over them, fry in boiling fat, nice and brown and crisp ; dish up the fowl in a pyramid in the centre of a dish, put the rice round and garnish nicely with the onions and the hard-boiled eggs, each, cut into eight pieces. Serve very hot. 271— COUNTEY CAPTAIN. (Indian dish made with cold fowl), Eemains of cold fowl 10 Jordan almonds 3 onions \ lb. sultanas \ lb. butter Curry powder Salt and cayenne. Mode. — Slice the onions, dredge a little flour over them and fry in boiling fat uiitil nice and crisp ; cut up the fowl into neat pieces, make a paste with the butter Chicken and Fowl Recipes. and two tablespoonfuls of curry powder, smother each piece of fowl with the paste ; put a layer of the fowl in a pie-dish, then a layer of onion, a few rasins and four of the almonds chopped up very fine, then put in the remainder of the fowl, onions, rasins, almonds ; bake in a smart oven for one hour. This is a rich dish and a favourite one. Season with a little cayenne and salt 272— SPATCH COCK. 1 young chicken Pepper and salt Butter. Mode. — Clean and wash the chicken ; open down the back, press out flat with the palm of your hand ; chop ofl the legs well up to the thigh, double under the wings so that the whole is flat, spread a little butter, pepper and salt ; grill over a very clear fire until cooked ; keep turning it to prevent burning. Serve with chip potatoes. 273— CHICKEN FOE AN INVALID. 1 chicken

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