Cream Chicken

Ingredients

• One pint of cold chicken cut in small pieces
• butter the size of an egg
• 1 small onion chopped fine
• a little salt
• 2 tablespoons of chopped parsley
• 1 cup of cream
• 2 eggs well beaten
• ½ teaspoon celery salt

Method

1. 1

   Combine all ingredients and serve on toast, garnished with parsley.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 99. The excerpt below is the record exactly as published.

Cream Chicken. One chicken, 1 set of sweetbreads, a dash of onion, salt and pep- per. Boil the chicken and cut as for salad; parboil sweetbreads, and dice them. Cook champignons 15 minutes in their liquor, and cut in small pieces. Mix with the chicken % pound of butter, 1 pint of bread crumbs; put all ingredients in baking dish, and pour over 1% pints of thick cream. Bake about 30 minutes, serve hot. This is nice served in pate shells of pastry. Creamed Sweetbreads. Soak 2 pairs of sweetbreads in salt water for 1 hour, then put in saucepan with cold water and boil 1% hours. When cold cut into pieces. Put in chafing dish or frying pan 1 dessertspoon ot butter and 1 dessertspoon flour well blended. When it melts add 168 KENTUCKY RECEIPT BOOK. % pint of cream and the sweetbreads. Cook 15 minutes. If desired 1 wine glass of sherry wine may be added when ready to serve. Sweetbread Pates. Soak 2 pairs of veal sweetbreads in cold water with 1 dessert- spoon of salt for 1 hour, then put into boiling water. Simmer gently for 20 minutes. Remove and put in cold water to blanch. When cold remove the pipes and membrane; pick into small pieces with a silver fork. Chop fine 1 can of champignons. Put two heaping tablespoons of butter in a saucepan, blended with 1 tablespoon of flour. Mix until smooth, then add 1 pint of cream, a dash of cayenne pepper; when it boils add champignons and sweetbreads; let them cook a few minutes. Serve in shells of puff paste or paper cases. Sweetbreads in Shells. Put 2 pairs of sweetbreads in cold salt water for 1 hour, then parboil them. Have 1 can of champignons and same amount of sweetbreads, 1 heaping tablespoon of butter, 1 tablespoon flour, 1 cup of cream or milk and the champignon liquor. Cut sweetbreads in small pieces. Let champignons cook 30 minutes. Put the butter in a saucepan, add flour, then champignon liquor gradually. Stir constantly to prevent lumping. Add cream or milk slowly, salt and a dash of cayenne pepper. Cook to a thick sauce, then add % cup of sherry wine, the champignons and sweetbreads. When cool put in shells with dots of butter on top. Bake a chestnut brown. Chicken Newberg. One pint of chopped chicken breast, 1 cup mushrooms, 1 pint rich milk, butter size of a walnut, 1 tablespoon flour, 1 wine glass sherry wine, cayenne pepper and salt. Put butter and flour in chafing dish, stir until smooth, then add milk. When it boils add the chicken and mushrooms,; pepper and salt. Cook a few minutes. Add sherry and serve. Aspic Jelly. Four pounds of lean raw beef cut fine, 1 knuckle of veal, 1 slice of raw ham, 1 carrot, 1 turnip, 1 onion with 6 cloves stuck in it, 2 blades of mace and 1 bay leaf. Put all ingredients in porcelain kettle with 1 quart of cold water. When scum rises on top add % gallon more of cold water ; skim off all grease, boil 2 hours. Strain through flannel and set away to cool. Soak 1 box of gelatine in 1 pint of cold water for 1 hour, then drain off water and add gelatine to the soup with the whites of 6 eggs beaten tolerably stiff and the shells. Add 1 spoon vinegar, 1 pint good sherry wine, cook until clear; when done add ^ teacup of cold water, strain and set aside to cool. Pour some jelly in the mold; when stiff enough add chicken in center, then more jelly on top and set to congeal. Pate de foi gras may be substituted for chicken, or sweetbreads, parboiled, and prepared same way. Serve for lunch or tea. KENTUCKY RECEIPT BOOK. 169 Sweetbread a la New York. Take 1 pair of sweetbreads, soak in salt water, then parboil. Skin ; cut sweetbreads in squares and set aside to cool. Put 1 heap- ing tablespoon of butter in chafing dish ; when hot drop in the sweet- breads and let cook 5 minutes, then add % pint of rich cream and cook 5 minutes longer. Add gradually yolks of 2 eggs beaten light, with salt and cayenne pepper. As soon as eggs are added extinguish flame, add stiffly-beaten white's, with 1 large wine glass sherry wine and 1 tablespoon of brandy. Soak thin slices of toast in brandy and pour on the sweetbreads. Serve immediately. Cheese SoufBie. Four eggs, 4 ounces grated cheese, % of a pint of rich milk, 1 dessertspoonful butter, 2^ tablespoonfuls flour. Make a thin white sauce with the milk, butter and flour, then add the yolks and cheese after they are well minced. Fold in stiffly-beaten whites and bake mixture in shells or a buttered dish in quick oven. Serve at once. Chicken SoufSe. One pint of cooked chicken, 1 pint sweet milk or stock, 1 table- spoonful butter, 1 tablespoonful flour, % cup bread crumbs, 4 eggs, 1 teaspoonful chopped parsley, pepper and salt. Chop chicken fine, melt butter in saucepan, then add flour and gradually the hot milk or stock; stir until smooth. Add bread crumbs, parsley, yolks of eggs, pepper and salt. Stir well, then put in the whites, beaten to a froth, turn into buttered dish and bake in a quick oven 30 minutes. Serve at once. For luncheon or tea. Chicken Fricassee With Oysters. Boil chicken until tender in 3 quarts of water, season with salt, 2 bay leaves, 1 onion, a piece of mace. Remove the chicken and set aside to cool. Have 2 dozen oysters come to boiling point in their liquor. Drain the oysters and save the liquor, put % pound butter in a saucepan; when melted add % pound of flour, then chicken and oyster broth ; the latter should be strained. Cook until a thick sauce ; mix in a bowl the yolks of 2 eggs, some cream and the juice of 1 lemon. Beat well with a little of the hot sauce, then mix it with the rest of the sauce. Remove legs of the fowl, cut at the joints, then slice off the wings, leaving the first part of the bone, then sever the breast in three places. Remove the skin, put meat in saucepan. Wash the oysters in lukewarm water and add them to chicken. Have sauce nice and smooth and pour over chicken when ready to serve. Can add some toasted bread, cut in half moons, which has been fried in butter. Cream Chicken. One pint of cold chicken cut in small pieces ; butter the size of 170 KENTUCKY KECEIPT BOOK. an egg, 1 small onion chopped fine, a little salt, 2 tablespoons of chopped parsley, 1 cup of cream, 2 eggs well beaten, % teaspoon celery salt.

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