Chicken Cream Sandwiches

Ingredients

• a cupful of white chicken meat
• a cupful of milk
• a boiled onion, mashed
• two tablespoonfuls of corn-starch
• the whites of two eggs
• the juice of half a lemon
• a tablespoonful of butter

Method

1. 1

   Mix chicken and celery with milk, add mashed onion, and thicken with corn-starch.

2. 2

   Stir in beaten egg whites, salt to taste, and lemon juice.

3. 3

   Mould the mixture, cut into slices, and place between thin slices of buttered bread.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 376. 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 cupful of milk. Add a boiled onion, mashed, and thicken with two table- spoonfuls of corn-starch. It must be quite thick. When cooked and boil- ing, stir carefully into it the whites of two eggs beaten very stiff; salt to taste. Place in a bain-marie; do not allow to boil. Stir in the juice of half a lemon and a table-spoonful of butter. Mould the day before ; cut into slices and place between thin slices of buttered bread. Chicken and Ham Sandwiches. — Mince together two cupfuls of cold roast or boiled chicken and one cup- ful of cold boiled ham. Soften with mayonnaise dressing until the mixt- ure will spread readily. Cut white or Graham bread into slices — having first buttered it lightly on the loaf — and spread these with the ham and chicken. Tongue and chicken sand- wiches may be prepared in the same way. Chicken and Nut Sandwiches. — Chop the white meat of cold roast or boiled chicken very fine. To one cupful of this add a quarter-cupful of blanched almonds or English wal- nuts, also minced fine. Soften with sweet cream to a paste that will spread easily. Season with salt and paprika, and spread upon Graham or white bread cut very thin. Chocolate Sandwiches. — Stir over the fire until smooth five heaping spoonfuls of powdered sugar, two of cocoa, and two of boiling water, add- ing a little vanilla if it is liked. When the mixture is cool, spread it between thin slices of buttered bread. Egg and Cheese Sandwiches. — Cream a table-spoonful of butte

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