Cream Chicken

Ingredients

• One chicken
• 3 sets of sweet breads
• 1 can of champignons
• 1 quart of cream

Method

1. 1

   Boil chicken, sweetbreads and champignons, and chop them fine as for salad.

2. 2

   Beat the cream, thicken with 1 dessertspoon of flour; add 1 teaspoon of onion juice, salt and pepper to taste.

3. 3

   Put all the ingredients in a baking dish.

4. 4

   Cover the top with bread crumbs and bits of butter.

5. 5

   Bake 20 minutes.

6. 6

   If preferred sweetbreads may be omitted.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 97. The excerpt below is the record exactly as published.

One chicken, 3 sets of sweet breads, 1 can of champignons, 1 quart of cream. Boil chicken, sweetbreads and champignons^ and chop them fine as for salad. Beat the cream, thicken with 1 dessert- spoon of flour; add 1 teaspoon of onion juice, salt and pepper to taste. Put all the ingredients in a baking dish. Cover the top with bread crumbs and bits of butter. Bake 20 minutes. If pre- ferred sweetbreads may be omitted. Pressed Chicken. Pick the chicken to pieces, used in the clear soup; remove skin, gristle and bone, put through meat grinder. Make a panada of 1 teacup of bread crumbs, the yolk of 1 egg, ^ cup of stock or hot water, salt and pepper to taste; stir until thick as musE, add I kitchen spoon of butter. Let it cool a little then stir in the meat until smooth., Pour into mold, which must have been filled with ice water. Pill the molds 1-3 full with the aspiq. A sprig of parsley may be dropped into this if cool enough. When congealed put in the chicken, pour on the rest of the jelly slowly, so as not to wash off any of the chicken. Let it harden, turn out of molds and serve. 166 KENTUCKY RECEIPT BOOK. Veal Loaf. Three pounds of lean veal, ground fine, 6 soda crackers pulver- ized, 4 eggs, 2 tablespoons of thick cream, 1 tablespoon of butter; season with black and cayenne pepper, salt, a little nutmeg, minced onion, chopped parsley, celery seed. Beat all well together. After it has been formed into a loaf, rub 1 egg over the top of it and put in pan, cover with grated cracker crumbs and bits of butter. Put water in pan and baste as it cooks, bake 2 hours, v Serve with cream sauce. Have both hot. Serve with cream potatoes, green peas, as- paragus or dressing of champignons. Chicken Souffle. One pint of cold chicken, chopped fine. Melt in a saucepan 1 tablespoon of butter. Add 1 tablespoon of fiour, and gradually 1 pint of hot milk or stock. Stir until smooth. Add to this % cup of bread crumbs, 1 teaspoon chopped parsley, pepper and salt, and the chicken, with the yolks of 4 eggs, and the whites beaten to a froth. Pour in a buttered dish. Bake in a quick oven % hour, serve at once, English fashion. Chicken a la Soudan. Remove the breast bone of a large young chicken. Fill the aper- ture with a forcemeat of Pate de Foi Gras. Make a batter, as for frit- ters. When fowl is half done, pour over some of the batter, and when dry, add more until thickly coated. Let cook a delicate brown. Cut into pieces, and serve with melted butter, and slices of lemon. Coquilles of Chicken. Run through grinder the breast of 1 cooked chicken, 1 cup of chopped mushrooms and truffles. Fill individual shells with the chicken, and sprinkle on top bread crumbs, and bits of butter. Bake in hot oven, a chestnut brown. Turkish Chicken. Cut up a chicken and stew ; when nearly done, add 1 cup of to- matoes, a small piece of onion, 1 cup of rice, butter size of an egg, cayenne pepper and salt. Let all cook together until quite soft. Just before taking orf put in the mixture 1 cup of grated cheese, the same of mushrooms that have been boiled and cut fine. Serve very hot. Add a little celery. Chicken Turpine. Put in chafing dish 1 tablespoon of butter, 1 tablespoon of fiour, half teacup of cream, 1 teaspoon of mace, % teaspoon of cloves, salt and pepper. Add 1 pint o£ chopped chicken or veal, the whites of 3 hard boiled eggs cut fine, the yolks made smooth with a little cream, and 1 gill of sherry wine if desired. Serve hot or put in a mold and serve cold KENTUCKY RECEIPT BOOK. 167 Jellied Tongue. Wash a fresh tongue, cook until done, then remove skin. Have 1^ quarts of soup stock, and season with lemon juice, salt and pepper, celery salt and some herbs. Strain and add to it the whites and shells of 3 eggs, a box of gelatine that has been soaked for two hours in enough water to cover it. Put mixture in saucepan, set on stove, stirring until it begins to simmer. Boil until a thick scum rises to the top, then strain it through a cloth. Slice the boiled tongue, and pour a thin layer of the jelly into a wet mold, which must be on ice. When it has set, put in a layer of sliced tongue and add mone jelly. Continue this until molds are full. Set to congeal. Turkey Pates. Mix 3 tablespoons of butter, 3 tablespoons of flour, 1 saltspoon of salt, and half as much pepper. When melted add 1 cup of rich milk. Cook until thick, stirring all the while, then add 1 cup of cold chopped turkey. Let simmer 5 minutes, stir in 1 pint of fresh oys- ters ; cook until they are plump. Fill the pate shells and serve. Jellied Chicken. Boil a fowl until it will slip easily from the bones, tet water be reduced to 1 pint in boiling. Pick the meat from the l)onea in good size pieces, removing also fat and gristle. Place in a wet mold. Skim fat from the liquor, and add a lump of butter, pepper, salt and % ounce of gelatine. When this d^solves, pour it hot over the chicken. Season well, as the chicken absorbs a good deal. Turn out on a platter. Sauce for Chicken Timbales, One pint of cream, 1 tablespoon of butter, 1 tablespoon of flour. Blend flour and butter, and add to cream. When it boils add pepper and salt. Cook until it thickens, serve with timbales. Cream Chicken

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