Chicken Loaf

Ingredients

• one teacupful of grated boiled or baked ham
• one-half teacupful of truffles fine

Method

1. 1

   Use same recipe as for pressed chicken, using only white meat.

2. 2

   Take a loaf of sandwich bread, slice off one end, hollow out the loaf, leaving crust one-half inch thick.

3. 3

   Dry out in an oven.

4. 4

   When cool, fill with the mixture and place on ice.

5. 5

   When moulded, slice thin and serve with tartare sauce.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 87. The excerpt below is the record exactly as published.

Chicken Loaf Use same recipe as for pressed chicken, using only white meat and one teacupful of grated boiled or baked ham. Cut one-half teacupful of truffles fine

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