Chicken with Cream and Mustard

Ingredients

• 1 pint of cream
• butter
• flour
• mustard
• currant jelly
• salt
• pepper
• the other pint of cream
• the hard-boiled eggs chopped fine
• lemon-juice
• sherry
• parsley
• toast-points
• pimolas

Method

1. 1

   Roast the chicken without stuffing.

2. 2

   When cold, cut the meat into small pieces.

3. 3

   Put the meat into a stewpan with 1 pint of cream, add the butter, flour, mustard, currant jelly, salt, and pepper.

4. 4

   When boiling, add the other pint of cream and the hard-boiled eggs chopped fine.

5. 5

   Just before serving, add the lemon juice, sherry, and parsley, and garnish with toast-points and pimolas.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 31. The excerpt below is the record exactly as published.

Pimolas, or small olives, % pint. Roast the chicken without stuffing. When cold cut the meat into small pieces. Put the meat into a stewpan with 1 pint of cream, add the butter, flour, mustard, currant jelly, salt, and pepper. When boiling add the other pint of cream, and the hard-boiled eggs chopped fine. Just before serving add the lemon- juice, sherry, and parsley, and garnish with toast-points

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