Chicken Sandwiches

Ingredients

• a quart of fine-chopped cooked chicken
• forty thin slices of bread at least a day old
• a table-spoonful of salt
• half a tea-spoonful of pepper
• the yolks of six eggs that have been boiled for twenty minutes
• half a cupful of milk or cream
• half a cupful of butter
• half a teaspoonful of onion juice

Method

1. 1

   Mash the yolks until smooth.

2. 2

   Add salt and pepper.

3. 3

   Beat butter until creamy, then mix in yolks, milk, and onion juice.

4. 4

   Combine with chicken.

5. 5

   Spread butter on bread, then chicken mixture.

6. 6

   Fold sandwiches and keep cool.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 487. The excerpt below is the record exactly as published.

Chicken Sandwiches. — Suppose that twenty sandwiches are wanted. Use a quart of fine-chopped cooked chicken, forty thin slices of bread at least a day old, a table-spoonful of salt, half a tea- spoonful of pepper, the yolks of six eggs that have been boiled for twenty minutes, half a cupful of milk or cream, half a cupful of butter, and half a teaspoonful of onion juice

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