Chicken Cream

Ingredients

• six ounces from the breast of a fowl
• two ounces of bread crumbs
• one ounce of butter
• a blade of mace
• a pinch of salt
• a little cayenne pepper
• the rind of half a lemon
• a quarter of a pint of boiling milk
• a quarter of a pint of whipped cream
• the whites of two eggs

Method

1. 1

   Pound chicken and pass through a sieve.

2. 2

   Mix with bread crumbs, butter, mace, salt, cayenne, lemon rind, and boiling milk.

3. 3

   When cool, add chicken and whipped cream.

4. 4

   Pour into a greased mould and steam for thirty-five minutes.

5. 5

   Serve with white sauce and garnish.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 29. The excerpt below is the record exactly as published.

Chicken Cream. Take six ounces from the breast of a fowl ; cut up and pound it in a mortar; then pass it through a hair sieve. Put into a basin two ounces of bread crumbs, one ounce of butter, a blade of mace, a pinch of salt, a little cayenne pepper ; the rind of half a lemon grated. Pour upon these a quarter of a pint of boiling milk. When this is cool add to it the chicken, also a quarter of a pint of whipped cream, the whites of two eggs

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