Chicken Terrine

Name: Chicken Terrine
Ingredients: Cut a boiled chicken into small pieces; half a pint of cream; one fourth pound of butter; rolled in a tablespoon of flour; pepper and salt to taste; pepper and salt to taste; a wine glass (or more) of sherry; three hard boiled eggs chopped fine

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

For two chickens, use a tumbler of wine.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 6. The excerpt below is the record exactly as published.

Cut a boiled chicken into small pieces and put into a skillet with half a pint of cream, one fourth pound of butter rolled in a tablespoon of flour, pepper and salt to taste. Have ready three hard boiled eggs chopped fine and a wine glass (or more) of sherry

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