Chicken Cutlets

Ingredients

• a generous pint of cooked chicken
• a cupful of cream
• three table-spoonfuls of butter
• one of flour
• one of salt
• four level table-spoonfuls of fine-chopped mushrooms
• four eggs
• one pint of sifted crumbs
• half a teaspoonful of pepper
• half a teaspoonful of onion juice
• one table-spoonful of lemon juice
• one teaspoonful of chopped parsley

Method

1. 1

   Mix chicken with salt, pepper, parsley, onion juice, lemon juice, and mushrooms.

2. 2

   Heat cream in a frying-pan.

3. 3

   Beat flour and butter until smooth, stir into boiling cream.

4. 4

   Add seasoned chicken and cook for 3 minutes.

5. 5

   Beat 2 eggs and stir into mixture, cool.

6. 6

   Pack into a buttered cutlet mould, shape, and fry in boiling fat for 2 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 181. The excerpt below is the record exactly as published.

Chicken Cutlets. For a dozen and a half cutlets use a generous pint of cooked chicken, chopped rather coarse, a cupful of cream, three table-spoonfuls of butter, one of flour, one of salt, four level table-spoonfuls of fine-chopped mushrooms, four eggs, one pint of sifted crumbs, half a teaspoonftu of pepper, half a teaspoonful of onion juice, one table- spoonful of lemon juice, and one teaspoonful of chopped parsley

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