Cream Chicken Sandwiches

Name: Cream Chicken Sandwiches
Ingredients: One good-sized chicken; one pint of chicken; One-fourth pound of butter; two tablespoonfuls of sifted flour; one pint of rich milk; Season to taste with pepper, salt and parsley.; Use enough of this dressing to moisten the chicken and nuts thoroughly.

From Trinity cook book, 1925

This makes enough to serve thirty people.

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 50. The excerpt below is the record exactly as published.

CREAM CHICKEN SANDWICHES One good-sized chicken, or one pint of chicken, cut with sharp scissors into small pieces. The same quantity of pecans (or English walnuts or almonds, but pecans are best), broken into small pieces. Stir into this the following cream dressing: One-fourth pound of butter, melt, and stir in two tablespoonfuls of sifted flour and let brown slightly, then pour in one pint of rich milk and stir until it thickens. Season to taste with pepper, salt and parsley. Use enough of this dressing to moisten the chicken and nuts thoroughly

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