Chicken Cream Sandwiches

Ingredients

• a cupful of white chicken meat
• a cup of celery
• a cup of milk
• a boiled onion mashed
• 2 tablespoonfuls of corn-starch
• the whites of 2 eggs
• salt
• the juice of half a lemon
• a tablespoonful of butter
• thin slices of buttered bread

Method

1. 1

   Mix chicken, celery, and milk.

2. 2

   Add mashed onion and thicken with corn-starch.

3. 3

   Stir in beaten egg whites and salt.

4. 4

   Place in bain-marie without boiling.

5. 5

   Stir in lemon juice and butter.

6. 6

   Mold, cut into slices, and place between buttered bread.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 28. The excerpt below is the record exactly as published.

CHICKEN CREAM SANDWICHES Mix a cupful of white chicken meat and celery, chopped very fine, with a cup of milk. Add a boiled onion mashed, and thicken with 2 tablespoonf uls of corn-starch. It must be quite thick. When cooked and boiling, stir carefully into it the whites of 2 eggs beaten very stiff ; add salt to taste. Place 122 COLD DISHES FOR HOT WEATHER in a bain-marie ; do not allow to boil. Stir in the juice of half a lemon and a tablespoon- ful of butter. Mould the day before; cut into slices and place between thin slices of buttered bread

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