Cream of Chicken

Ingredients

• half a boiled chicken
• three pints of white broth
• one cupful of raw rice
• one bouquet
• half a tablespoonful of salt
• twelve whole peppers
• three cloves
• half a cupful of cream
• two tablespoonfuls of small pieces of cooked chicken
• croutons souffles instead of the chicken

Method

1. 1

   Pound chicken in a mortar, moisten with broth, add rice, bouquet, salt, peppers, and cloves.

2. 2

   Boil for thirty minutes; strain, add cream, and serve with chicken or croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 102. The excerpt below is the record exactly as published.

Cream of Chicken.— Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (No. 99), adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful of salt, twelve whole peppers, and three cloves. Boil thoroughly for thirty minutes; then strain through a fine sieve; put in half a cupful of cream, and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen, or croutons souffles instead of the chicken

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