Chicken Medallion

Ingredients

• the breast from a raw chicken
• a very little stock
• pepper
• salt
• some cold tongue
• green butter
• salad in the centre

Method

1. 1

   Cut chicken breast into thin slices, then into smaller pieces.

2. 2

   Lay in a baking tin with stock, pepper, and salt.

3. 3

   Cover with buttered paper and bake until done.

4. 4

   Spread tongue with green butter and place on chicken.

5. 5

   Serve on a rice socle with salad.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 90. The excerpt below is the record exactly as published.

Chicken Medallion; Medallion de Volaille a la St. James {The Gentlewoman), — Cut the breast from a raw chicken in thin slices, then cut them again with a small cutlet cutter ; lay the pieces in a baking tin with a very little stock, pepper, and salt. Cover with buttered paper, and put in a slow oven till done (a few minutes will be sufficient). Cut some cold tongue into the same-sized pieces as the fowl, and spread them with green butter. When the chicken is quite cold, lay a piece of tongue on each piece of chicken. Dish on a rice socle with salad in the centre

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