Cream Chicken

Ingredients

• two chickens
• four sweetbreads
• three cans mushrooms
• one and a half pint sweet cream
• three tablespoonfuls flour
• four tablespoonfuls butter
• one-fourth of a grated nutmeg
• one very small onion
• a little cayenne pepper
• and salt to taste

Method

1. 1

   Boil chicken until tender, cut for salad.

2. 2

   Boil sweetbreads and chop fine.

3. 3

   Mix all with alternate layers of cream dressing and bake for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.

CREAM CHICKEN. BY MRS. MARK S. BREWER. (Wife of Representative from Michigan.) ^OTJE chickens, four sweetbreads, three cans mushrooms. Boil chicken until tender, and cut as for salad (removing all the skin) ; boil sweetbread and chop very fine; chop mushroom rather coarsely ; mix all together and bake in a dish, with alternate layers of the above and the cream dressing given below, putting bread crumbs, pieces of butter and a little cream over the top before baking. Bake twenty minutes. CREAM DRESSING FOR ABOVE. One and a half pint sweet cream, three tablespoon- fuls flour, four tablespoonfuls butter, one-fourth of a grated nutmeg, one very small onion, grated, a little cayenne pepper and salt to taste

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