CREAM CHICKEN OR SWEETBREADS WITH BORDER OF RICE
From Kirmess cook book, 1907
Serves 4
If using sweetbreads, blanch and cut in dice before mixing with cream sauce.
Presented as published in 1907. 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 Kirmess cook book (1907), page 50. The excerpt below is the record exactly as published.
CREAM CHICKEN OR SWEETBREADS WITH BORDER OP RICS. Mary, Mrs, Oould's Cook, Cream a desired quantity of chicken or sweetbread, by ENTREES. 121 cutting in dice,mix with a rich cream sauce. Take a bor- der mould and fill with cold boiled rice
Cook this with the app: pantry check, scaling, and the assistant.