Cream Chicken

Ingredients

• Dress young hen and cut as for frying
• Let stand over night in salt
• Now add to the liquor a cup of milk
• in which a little flour has made smooth
• a teaspoon of celery seed
• a sprig or two of parsley
• a salt spoon of white pepper
• a hard-boiled egg mashed very fine
• a tablespoon of butter

Method

1. 1

   Let stand over night in salt.

2. 2

   Next morning boil gently until tender.

3. 3

   Remove piece by piece from the liquor.

4. 4

   Now add to the liquor a cup of milk in which a little flour has made smooth.

5. 5

   Add a teaspoon of celery seed, a sprig or two of parsley, a salt spoon of white pepper, and a hard-boiled egg mashed very fine, a tablespoon of butter.

6. 6

   Let boil, and then pour over the chicken, which should be already placed on toast all ready on the serving dish.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 11. The excerpt below is the record exactly as published.

Cream Chicken Dress young hen and cut as for frying. Let stand over night in salt. Next morning boil gently until tender. Remove piece by piece from the liquor. Now add to the liquor a cup of milk in which a little flour has made smooth. Add a teaspoon of celery seed, a sprig or two of parsley, a salt spoon of white pepper, and a hard-boiled egg mashed very fine, a tablespoon of butter

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