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Cream Chicken
From Kentucky receipt book, 1903
Serves 5
This is nice served in pate shells of pastry.
Presented as published in 1903. 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 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
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Cook this with the app: pantry check, scaling, and the assistant.